Reviewed: Jan. 24, 2009

While the recipe was really easy, and the fondant was as easy to use as playdough. But I found it to look kind of greasy. Not sure if I should have added more sugar or what the problem was.

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dianamit

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Reviewed: Jan. 11, 2009

This was a good recipe.. It was my first time using fondant and it was very easy to handle. I did use more powdered sugar than stated in recipe. My daughter LOVES her cake.. Thanks for sharing

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LyLLaNe

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Reviewed: Jan. 8, 2009

This was my first time trying to make fondant. This recipe was great. I followed the recipe exactly as it says and it turned out perfect. There was no stickiness like others claimed. It worked great. I will use this everytime!!!

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nvldybugs

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Fernley, Nevada, USA

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Reviewed: Jan. 8, 2009

I did not care for this recipe. not easy to work with. too greasy. maybe its the water in the list of ingredients in my syrup like one reviewer said? does white syrup without water exist? doesnt taste bad, but not worth making. anyway, ill keep looking. :(

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Jan. 7, 2009

This was a great recipe. I made it as directed and it was great. The second time I used "Wilton's Butter Flavoring" instead of vanilla and it was amazing! You can get the butter flavoring at any craft store in the cake decorating section. I only used pre made plasticy nasty one before. I will always use this one from now on.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Dec. 31, 2008

Tastes horrible and I had a hard time getting the right consistency. I think there is too much shortening.

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April Warner Tracy

Cooking Level: Intermediate

Home Town: Anaconda, Montana, USA

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Reviewed: Dec. 27, 2008

I could never get these to be anything but way too greasy and shiny for fondant. Not great for making a nice looking cake, but the flavor was tasty. I ended up tossing most of it and using just a little to make accents on top of some brownies.

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dpnw

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Reviewed: Dec. 25, 2008

I found this easy to use like the others, but use a corn syrup without water added!!!!!! the first time I used it I did get the greasy texture that other comments had commented on, I had also used a corn syrup that containted water, the next time I used one without it was kayro, just thought that might help

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Paul

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Reviewed: Dec. 14, 2008

I was looking for fondant which doesn't require glucose since I was making my cake late in the evening and I realized I didn't have one. I found this recipe and I decided to give it a try. I was suprised how nice this fondant came out! I was really impressed and I'm sure I will use it again and again! I just had to add a little bit of icing sugar more. And very important tip, roll it on the surface which was generously dusted with icing sugar. Be careful, because this fondant is very soft.

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Ania

Cooking Level: Intermediate

Living In: Paphos, Paphos, Cyprus

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Reviewed: Dec. 11, 2008

This was my first experience with fondant. I had always heard fondant was not very tasty but this recipe was delicious! I also used butter flavored Crisco and it enhanced the taste. It tinted it yellow but I was coloring it anyway. It was a bit greasy and very sheen which was something I wasnt wanting. Overall, I was very pleased. I will definetely use again.

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Rebekah

Cooking Level: Expert

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Reviewed: Dec. 6, 2008

This was our first time using fondant, and while there is a bit of a learning curve, we found it not too difficult after reading other comments and taking their advice. We followed the recipe exactly. Frosting is always going to taste better, but you can't beat the look of fondant. We can't wait to make more cakes with it, the possibilities are endless.

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karrie

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Reviewed: Dec. 5, 2008

Fantastic! This was my first experiment with rolled fondant icing and it turned out wonderfully! I will use this recipe again and again. No more boring birthday cakes for my family! Hooray!

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Jennie Lynn

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

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Reviewed: Nov. 26, 2008

It was very tasty and not too difficult to work with. It definitely took some practice before slapping it on the cake!

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crissywissy

Cooking Level: Beginning

Home Town: Clinton, Mississippi, USA

Living In: Fountain, Colorado, USA

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Reviewed: Nov. 26, 2008

This is not so good. I thought it was going to be cool to have it on my b-day cake, but all my friends peeled it off and ate the cake part!:(

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Danielle B

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Reviewed: Nov. 19, 2008

This was my first attempt at Fondant and I thought it was super easy and tasted good. Mine was a little bit dry and I did have some cracking that I didn't know how to adjust. Could have been my fault. Will definitely use again.

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Sherman3825

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Reviewed: Nov. 18, 2008

Easy to work with but not as pretty as you see on professional cakes. I found once I rolled out the fondant and cut out the shapes it was impossible to get off the counter without ruining the shape. I tried again rolling out on waxed paper instead and it worked like a dream. I knew I was going to hate the taste so I just made enough to decorate a buttercream frosted cake (all butter and no shortening). 1* for taste 3* for presentation 5* for ease.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 8, 2008

This was the first time I had ever made or even worked with fondant of any kind. The recipe was so incredibly simple, using ingredients I already had in my pantry. Just mix and use! I did have to had a bit of additional powdered sugar, but no big deal. I love decorating cakes, so I will be using this recipe often and passing it on. THANK YOU!

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HeidiLS

Cooking Level: Intermediate

Living In: Madison Heights, Virginia, USA

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Reviewed: Nov. 7, 2008

I made this recipe exactly as instructed. The resulting fondant was greasy (so no porcelain appearance) and couldn't support it's own weight. I added more sugar and some cornstarch and it just failed. Once I got it strong enough to me moved to the cake, it just cracked and fell apart where it draped. It was a complete waste of time and energy. If you want to make fondant out of simple ingredients, try making a marshmallow fondant. I have worked with 3 different fondants and I like the store-bought stuff best, homemade marshmallow is also okay. This stuff, I'd never make again. And it all tastes pretty much the same.

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FLIESE

Cooking Level: Expert

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Reviewed: Nov. 7, 2008

This was so much better than store bought fondant! And it was so easy! I loved working with it, it tasted good, and I even liked the sheen of it. Great recipe, thanks!

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Tawnya

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

I like this better then store bought fondant because it's sweeter, but not too sweet (for me at least). I make 1/4 of this recipe at a time- it can't be scaled to that using the 45 servings, but here it is: 1/4 cup corn syrup 1/4 cup shortening 1/8 teaspoon salt 1/4 teaspoon vanilla 8 ounces 10x sugar BY WEIGHT I don't know what the 8 ounces 10x sugar is equal to in dry measurements- I use a digital scale to measure out exactly 8.0 oz. I use imitation vanilla extract- yea, I know, it's dark and not clear, but I can't even notice the difference in color from such a small amount. I mix this by hand with a spatula- the corn syrup and shortening first, add the salt and vanilla, and then fold in the 10x sugar gradually. I make sugar cookies using cookie cutters, and then use the same cookie cutters to cut the rolled out fondant to match. I put the fondant on top of cookies using corn syrup as an adhesive.

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