Reviewed: Feb. 27, 2009

this was my first time making fondant, and i was really unsure which recipe would be best. i picked this one, because it had a lot of good reviews on the main page. i made 2 batches both at different times for the same cake. i found this one to taste very good, but it was really hard for me to work with, for mostly one reason. it was solid grease. however, i shouldn't compare this with any others, as i have not yet made them. i will not be using this one again, or at least not the next time. if the other one is just as greasy i will come back to this, as the other ones i have found have things that are hard for me to find where i live, this one has things that are basic!

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Jen

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

I just made this a few days ago to cover my birthday cake. It was delicious and looked great. Make sure you chill it for quite a while so it hardens up, it is very soft to begin with.

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

This tastes really good-like the playdough of your childhood dreams. I followed recipe exactly the 1st time and it ended up cracking as I placed on cake. 2nd time, I used a bit less powdered sugar. Although it was a bit greasier, it was more pliable. Was pleased with the results of my first try at fondant.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Feb. 18, 2009

I made this recipe with no subtractions or substitutions. It tasted great but was a bit on the greasy side. No worries, because I just added a little more powdered sugar and voila! Perfect! My Happy Jack-o cake looked great!

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jasmine

Cooking Level: Expert

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Reviewed: Feb. 17, 2009

This is an excellent recipe. It was fun to work with, very easy to make and taste good (although I still peeled it off my cake - just not an icing person). If this did not work for you you did something wrong. Read the reviews and take their pointers. Use quality ingredients. I used 3/4 cup of corn syrup and butter with the 2lb sugar plus a bit extra.

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sosweet

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Reviewed: Feb. 16, 2009

This was my first attempt using and making Fondant, and it worked pretty well. Only thing was that it seemed to be pretty greasy and loose. I kept adding confectioners' sugar, but I stopped because I was afraid it would crack. It was pretty heavy and tore a lil bit, but ultimately was fine. Also, if you want your fondant to be white, you need to purchase Fondant Whitener aka Titanium Dioxide. You can find this at Michaels craft stores. Otherwise, the fondant will be yellowy (at least mine was).

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sullysgirl

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Feb. 16, 2009

Great recipe. Used this on a purse shaped cake for my daughter's birthday. Very easy to color and use.

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Catherine

Cooking Level: Intermediate

Home Town: Princeton, West Virginia, USA

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Reviewed: Feb. 14, 2009

I just made this and scaled the recipe to 22 servings (half the original recipe). I was nervous it wouldn't turn out, but it turned out great! I also used regular vanilla, clear really isn't needed.

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Ange

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 13, 2009

I tried this recipe because it uses ingreds I always have. I made just 1/2 batch and it came out just fine. I made mini fondant roses, following a technique I found on cake central called duff roses. It was very easy.

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BB34

Cooking Level: Expert

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Reviewed: Feb. 12, 2009

Turned out pretty good. I used the suggestions, and a lot of them helped. I don't know if this was mentioned or not, but to roll it out, I sprinkled wax paper with powdered sugar, then sprinkled the fondant with more sugar, and rolled it out that way. The sugar made it so the rolling pin wouldn't stick.

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newwife07

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Reviewed: Feb. 11, 2009

Good taste, beautiful for decorating. I found this recipe to be super greasy. A solution to the problem is to dust the decorated cake with powdered sugar and it will absorb the shine and leave a nice matte finish.

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aspicey

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Reviewed: Feb. 11, 2009

Great recipe tastes great but if you need a real fondant this is not the recipe for yoiu to choose.

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Jackie

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Reviewed: Feb. 11, 2009

I don't know if I did something wrong or what, but it was too soft to use...

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MbSjFulcher

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Reviewed: Feb. 11, 2009

I made this for valentines cut out, it tastes good but not as nice as a marshmallow fondant I found as far as looks.

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Ang D.

Cooking Level: Expert

Home Town: Marietta, Ohio, USA

Living In: Buffalo, New York, USA

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Reviewed: Feb. 11, 2009

I was trying to make something for Valentine's day and I refrigerated my fondant before working with it and it softened up pretty quickly on me. I put it back in the fridge but I kept getting the same results eventually. It kept getting soft while I was working with it. I kneaded it between wax paper and rolled it out between it too. I sprinkled the wax paper with cornstarch to keep it from sticking, it worked very well but it was really greasy even after I decided to add in more sugar. I finally gave up on it. But on the upside, it tasted yummy.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

Was too greasy and shiny, but like the simple ingredients. Tasted ok.

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Mon

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

It tasted good but it was kind of sticky so it made it hard to work with, but if you put it in the fridge over night it is a lot easier to work with.

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Elara

Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

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Reviewed: Feb. 7, 2009

Turned out pretty good. I struggled with the consistency and needed to add more sugar but considering it was my first time making fondant of any kind i was pretty happy with the result.

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Danica

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Reviewed: Feb. 6, 2009

This was my very first time working with fondant and I plan to do it more in the future with this recipe. I made the recipe according to the directions (I used butter flavored Crisco)and it turned out great, perfect consistancy. I dusted waxed paper with powdered sugar before rolling it out and that helped to get items off without distortion of tearing. Cut-out items are really easy as well. This is a great recipe with great flavor. Everyone at my party thought it was great. The fondant is a little shiny, but rubbing it with powdered sugar really helps if you are looking for a more satin appearance.

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tslopeters

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Reviewed: Feb. 4, 2009

This was my first time using fondant as well and it was super easy! I made a football cake for the superbowl (my boyfriend's family is from Pittsburgh) and I was amazed at how easy it was to use. I didn't add all the powdered sugar it called for at fist but eventually added it after dividing & coloring the fondant. Thank you so much, great recipe!

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