The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 7, 2009
I can't get over how well this worked! My cake was beautiful, and delicious! I've never made any elaborate kind of cake before, and I've never eaten rolled fondant before (let alone worked with or made it) so I couldn't compare. But some of my guinea pigs (er... guests) had and they said it tasted far better than the kind you buy. It was a lot of work, but I followed the directions and it went perfectly! Thank you so so much! For the recipe, and also to the other reviewers! I wouldn't have even attempted this project without the assurance from you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 6, 2009
I haven't tried this recipe yet, but i have to say how blown away I am of the photo's sent in. They look so proffesional! What creative people here on allrecipes.com. You've all gotten me inspired! THanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 30, 2009
My fondant came out a little too dry, so I would use less sugar next time. But it definitely tasted better than the stuff you get from the store. My husband loved it and kept eating it by it self. I did have problems with it cracking after refrigerating it but a bit of water took care of that. Overall lovely recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 22, 2009
I followed this recipe exactly, and got double the fondant for half the price of the boxed stuff... AND PEOPLE WILL ACTUALLY EAT THIS FONDANT! If you've worked with boxed fondant, use this recipe- it rolled, tinted and decorated so smoothly and easily, and tastes very good when flavored with extract. I've recommended it to other cake friends, and we'll all hooked- thank you so much!
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Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Jun. 18, 2009
This was extremely easy to make-- I made it all in one bowl using a pyrex heat-proof bowl as my double boiler. I also substituted corn syrup for the glucose. Best part of all: it tastes great. This will definitely be my go-to fondant recipe from now on.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 15, 2009
Very simple to make...and tastes so much better than Wilton's packaged fondant!
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AJ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Photo by MizzKat
Reviewed: Jun. 5, 2009
Sounds funny but I used my bread machine on the dough setting to do all the kneading, lol. I didn't change in any way, just used the Wilton gels to add different colors.
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Cooking Level: Expert

Home Town: Pensacola, Florida, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 29, 2009
I made this fondant on a very humid day and had no problems and did not need to make any adjustments. It rolled perfectly and is a very nice consistancy. It does not get shiny like many other home-made versions of fondant. I did substitute exact proportions of karo syrup for the glucose syrup since I had it one hand. I will add a different extract to add more flavor next time.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: May 27, 2009
This would have been good if we had no humidity! It was way to sticky and would break apart when rolling even with using more powdered sugar. Ended up and had to scrap the entire batch to buy the already made fondant.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: May 26, 2009
Taste nice but it's too sticky to roll. I used lots of confectionary sugar thus spoiling the perfect taste, ended up being too sweet. And in this humid weather, the fondant constantly looked sticky and glossy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
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Reviewed: May 6, 2009
I had trouble rolling this to cover a 12 inch round by 4 inch high cake. So I scratched that idea and used this to make all the decorations. The fondant is easy to work with but I would suggest using a smaller cake or make sure you have absoutley zero humidity when you attempt. I flavored with lemon and raspberry extract so it would taste like skittles.
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 28, 2009
It was really good.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 27, 2009
was my first try at fondant and i was nervous, but it turned out perfectly. i followed the advice to substitute corn syrup for glucose and veggie oil for glycerin. i also used rum flavoring instead of vanilla. i would definitely recommend this to anyone!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 21, 2009
I am making a Star Wars themed cake for my 4 year old sons birthday and wanted to try a fondant cake. I have absolutely zero experience with it. This recipe was easy to follow, and it turned out reasonably well. However, I tried the Marshmallow Fondant recipe from Wiltons website and it was much easier, cheaper (glycerine for this recipe was 6 dollars at Michaels, whereas the marshmallow recipe doesn't use it), and my wife and I both thought the marshmallow recipe tasted better. The marshmallow recipe was also easier to roll out, and had less of a tendency to crumble, it just seemed for elastic. Overall, this recipe was good, but there are easier ones out there, especially for someone who isn't that experienced at baking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 21, 2009
This was my first time and it was fairly easy to make. Make sure you follow the tips given in previous reviews for substitutions. I did have to scrap it though, because I found when I went to roll it out, the wax paper wasnt a large enough surface and it would stick terribly to my countertop when it was rolled off of that..so I plan to try it again when I get one of those roll & cut mats...
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Cooking Level: Expert

Living In: Hohenwald, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 6, 2009
love it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Photo by MamaHealthNut
Reviewed: Apr. 3, 2009
This was my first at home attempt at fondant and it turned out wonderfully. I used corn syrup and 3 tablespoons of water. I do have one tip in case any other users don’t have a boiler. Take a small pot and boil some water then place a heavy glass bowl that fits in the pot and just barely hits the water to make a home made boiler.
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Photo by MamaHealthNut

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Photo by IVLANIE
Reviewed: Mar. 31, 2009
Perfect! Was looking for an alternative to MM Fondant and this worked beautifully! Super easy to make and great to work with. And I found that I had to knead this fondant much less then all the other recipes I have tried. Have made at least 10 batches in the last month, I never quite use the whole 8 cups of sugar though, usually by like 7 1/2 cups the fondant is a nice workable consistency. Also found that if I want the whole batch to be one color, I just add the food coloring to the cooled gelatin mixture and my batch is a nice solid color once I am done mixing in all the sugar. You can also lightly cover the inside surface of your bowl with shortening for less "stickiness". Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 20, 2009
I had never made (or used) fondant, so this was a bit of an experiment for me. However, it turned out great! It even tasted decent. :) I also substituted corn syrup for the glucose and vegetable oil for the glycerin (I couldn't find it) and had no problems with it. I will definitely use this recipe again! Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Mar. 16, 2009
Okay, so I have been making fondant cakes for over a year. My husband and I do it together. We have used this recipe from the start and would never switch to any other. Some tips when working with this is if you substitute corn syrup for the glucose you MUST add two additional tbls of water when you add the corn syrup. If you do not you will not have the right consistency at the end. Also, when adding coloring to this recipe it is better if you add the color when it is liquid form, and regular liquid based food coloring works best. Wilton food coloring (depending on the color) will actually ruin your fondant. When rolling this out I leave the fondant just a tiny tiny bit tacky and put PS down after every roll I rotate the entire mass of fondant to prevent sticking. The more you rotate it the less PS or Cornstarch you have to use. You can also use shortening (make sure it is not butter flavor because it will turn your fondant a yellowy tint.) Do not use a lot just enough to cover the surface to much will make your fondant soggy and gross. Hope all of this helps!
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