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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MrCardinal

Cooking Level: Expert

Home Town: Boardman, Ohio, USA

Living In: Westlake, Ohio, USA

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Reviewed: Nov. 4, 2008

This recipe was very easy to make and my first experience with fondant. I agree with another reviewer that it's a delicate icing. I experienced quite a bit of breaking when I picked the fondant up to move it to the cake. I found it easier to roll it out and transfer it to the cake on a piece of wax paper. Any other little cracks were repaired by coating my hands with a little left over shortening then smoothing it out. I always make the cakes for my kids birthdays and it's always very stressful. I used this for my son's 5th birthday (Mickey Mouse theme) and it was the most fun I've ever had decorating a cake and I got several compliments.

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debnderyl

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Reviewed: Nov. 2, 2008

This is awesome! My first time ever even working with fondant and it was surprisingly easy! My daughter helped knead and decorate as it was FUN! It turns out like play dough. It will crack if you use too much powdered sugar, when rolling out. I would use right away instead of trying to refrigerate for awhile it causes moisture on fondant. I will definately be using this for many other cakes and sharing with others. Thanks for a great recipe!

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Sweetie Pies

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

Good flavor. Like others said, it needs tons more powdered sugar. I ended up adding twice the sugar to get it thick enough to roll. The end result was good.

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Christina

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Oct. 30, 2008

this was really good! i made it for my son's first birthday. i did do a few things different the second time i made it. i cut down on the shortening and syrup because it is VERY greasy. it turned out great and everyone loved it and the taste

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Laura McGee

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Reviewed: Oct. 29, 2008

Question for anyone who knows: Can you put fondant ontop of a cheesecake too?

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KYMBER93

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Reviewed: Oct. 27, 2008

This is the first time I have worked with fondant. It worked fine but the thing I did not like was the taste. I would not cover a whole cake with it. I am not sure if all fondant tastes this way.....

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 26, 2008

This worked really well for me! It wasn't too wet or too dry! I used a stand mixer and just let it all go until it was dough-like. I found that when it wasn't dyed, it rolled out better and was less greasy even with adding sugar to the dyed ones. It was my first time using fondant and I thought it was really fun! Thanks for the recipe!

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ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 23, 2008

I did everything that the recipe said, however the fondant was still not like a dough. I added more powdered sugar and it tasted WAY too sweet. It gave me a headache. In the end I had to throw away my fondant because it was too sweet and it was not like a dough. I didn't know that I could use flour to make the fondant more dough like so I didn't. Truly a disaster.

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annaaa

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Reviewed: Oct. 19, 2008

This is the first time that I made fondant. I was pleasantly surprised with the results. I don't think it was "wedding cake" professional looking but it worked well for what I needed it for.

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LINTY

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2008

It's nice to see a fondant recipe that doesn't use glycerin. It certainly tastes better than normal fondant. However, a bit too greasy for my taste. I fixed that problem first by adding more powdered sugar (made it WAY too sweet) and then I desperately began to add flour. I finally got the greasiness out of it after alot of flour. Nice recipe, but needs tweaking.

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jamie0168

Cooking Level: Expert

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Reviewed: Oct. 16, 2008

I made these cookies with my kids. We topped them with the best rolled sugar cookies from this website. We rolled it out, cut it with the cookie cutters and attached the fondant to the cookies with a small paintbrush dipped into corn syrup. My kids colored them with edible markers. I would use this recipe for a cake next time, and not cookies - it was way too time consuming. UPDATE - I made this for my daughter's 7 Year old birthday cake and the kids loved it!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Oct. 14, 2008

I really enjoyed making this fondant. Being as it was my first time ever using/making fondant I think I did a pretty good job :) It tastes amazing, and looks great (if you do it right...which I didn't) I used light corn syrup that had vanilla flavoring and used butter flavored Crisco. The butter flavored Crisco is a yellow color but I wasn't going to make it white anyways. I am submitting a picture but keep in mind that I did not take my time and wasnt trying to make a "perfect cake". I was getting the general idea of how to make the fondant and what steps I could take to make it better next time. I used the full recipe and made 1 cake out of 2 9in round pans. I put a little bit of icing in between and on the outside to hold the fondant. After covering the cake I had alot left over which i just tossed. This fondant tastes just like icing and doesnt get hard if you cover it! I am very pleased and impressed with this recipe! Thanks Alot!

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kycamogrl

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

Pretty easy to make, and the dusting with powdered sugar at the end does help with the greasiness. It was hard for me to get it onto the cake without ripping, after rolling it out- good thing it was a small cake. Taste wise- better than commercial but I wouldn't call it good. I like it for looks.

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TAMAREE

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

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Reviewed: Oct. 13, 2008

Crazy easy and very good. When my son said he wanted a guitar cake for his birthday I thought I was sunk! But this recipe saved my Ace of (Mom) Cakes. Move over Chef Duff!

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ADALLALY

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 12, 2008

I really liked this fondant! The taste is a TON better than Wilton's fondant, it really does taste like buttercream frosting! I also found it much less chewy than Wilton brand. I followed the recipe exactly. I used this to cover cut out cookies and it was very easy to work with. It was a little on the greasy side but dusting with powdered sugar helped. I can see where it might be a challenge to cover a cake with it as it is very pliable and prone to tearing, but with a little effort I'm sure it can be done - and I can't wait to try! ***EDIT: Last night I tried using this fondant to cover a 12x2" square cake and I couldn't get it to work out for me. No matter how much powdered sugar I used it would always fall apart when I tried to lift it, and I wasn't even rolling it very thin. However, it tastes AWESOME so I'm going to try it again on a smaller cake. And I'll definitely still use it for cutouts!

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Caitlin

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Oct. 8, 2008

One reason Ilove this website is for the honest but not rude reviews. I like the idea of rolling it out on wax paper. Dough's a bit greasy but can be fixed with a tad of powdered sugar once on the cake. Tastes great but it's not an inexpensive alternative to frosting. The corn syrup, shortening and 2 lb. pwdrd. sugar was costly. I'll use on special occasions.

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lenihan5

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Reviewed: Oct. 7, 2008

I *loved* this recipe! I hadn't tried a lot of fondant recipes before this so I was a little nervous! It was just GREAT! It is soft but after I mixed it, I just added a little more powdered sugar whenever it felt sticky. I rolled it out on waxed paper (making sure that the bottom part had a little powdered sugar so it didn't stick) then I put it into the fridge to chill before cutting it out. Worked like a charm! I'll definitely keep this recipe in my back pocket!

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PREGOCOOK

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

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Reviewed: Oct. 6, 2008

I read all of the reviews and noticed a stark difference: reviewers either LOVED it and it was "easy" or they loathed it and it didn't work. Of course, I was sure I would be one of those for whom it worked easily. Not so much. I can't fault the recipe because I'm more apt to believe it was a user error on my part (but perhaps the recipe could be a little more explicit?). I received some help/moral support (TY PAM) on the RE and finally "made it work", in the words of Tim Gunn, but it wasn't pretty. I *think* I'll try this again because I hate to let anything get the best of me. UPDATE: I feel the need to add this was VERY easy to work with for cut outs! The difficult part was covering the cake. So, if you're just looking to use it for cut outs, don't be intimidated at all-that part was easy!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

The first time I used this recipe was to make a bow for a German Chocolate Cake. I didin't have enough powdered sugar on hand,so I used cocoa for the remainder (I needed a brown bow, anyway so it worked!) The bow ended up tasting like fudge! It was delicious- everybody loved it! Thank You! I haven't yet tried it to wrap around an entire cake- I did however, make it again to use for some dinosaur cut-outs and was still pleased- it works like regular fondant but tastes much better. :)

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