Reviewed: Jun. 11, 2009

Very simple to make...and tastes so much better than Wilton's packaged fondant!

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AJ

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Reviewed: Jun. 4, 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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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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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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tslopeters

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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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Courtney

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Reviewed: May 25, 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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Marrissa

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Reviewed: May 5, 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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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Apr. 28, 2009

It was really good.

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Elara

Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

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Reviewed: Apr. 24, 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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Tammy G.

Cooking Level: Intermediate

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Reviewed: Apr. 20, 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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krsmarie

Cooking Level: Expert

Home Town: Jacksonville, North Carolina, USA

Living In: Hohenwald, Tennessee, USA

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Reviewed: Apr. 18, 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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BBQ Jon

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Reviewed: Apr. 1, 2009

love it

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paige

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Reviewed: Mar. 30, 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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IVLANIE

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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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amguilford

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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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oddy1234

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Reviewed: Feb. 25, 2009

An AWESOME recipe! My husband makes cakes on the side but hasn't had the best of luck working with fondant. I saw this recipe and was intrigued. I made it, substituting the glucose syrup with corn syrup and the fondant came out perfectly. I did make it the day before we actually decorated the cake so just put it in a ziplock baggie, squeezed out as much air as possible and left it out on the counter overnight. It was a little stiff the next day but I found if you microwave the fondant - no more than 10 seconds, it becomes pliable and completely easy to work with. A lesson I learned is don't use the cornstarch until you are ready to roll the fondant out. Once the cornstarch gets added to the mix, the fondant gets much stiffer and is prone to cracking.Just keep kneading in that powdered sugar until it is not sticky and use the cornstarch just to roll the stuff out.I flavored my fondant with lemon extract and it tasted like a Skittle candy to me. My husband made a cake for a Cincinera party and we used the fondant to make strips of "ribbon" that ran around the bottom of the cake then enhanced it all with tiny little flowers we cut out with a gum paste cutter. The results was wonderful and I am looking forward to working with fondant more often now that we have had a success.

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Trinka G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Petersburg, Texas, USA

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Reviewed: Feb. 24, 2009

Excellent Fondant!!!! I will use this recipe everytime I want white fondant for a cake. Very easy to make and work with. Way better than the marshmallow fondant.

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Sheri

Cooking Level: Intermediate

Home Town: Cedar Lake, Indiana, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Feb. 21, 2009

This is the first time I worked with fondant. I did substitute corn syrup for the glucose syrup. I think it came out OK, I was not crazy about the flavor, but then, does fondant ever taste good? It's mostly just to have a nicely decorated cake.

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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Feb. 20, 2009

I read somewhere else that to prevent the fondant from sticking to your board/table mix corn starch with confectioners sugar and use it as "flour" like you are making a pie. I also found a website that shows how you can make roses with the fondant just by cutting out a thin strip of fondant maybe the size of a watch band and rolling it. It looks pretty good.

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Lakhena05

Cooking Level: Beginning

Home Town: Fontana, California, USA

Living In: Fullerton, California, USA

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Reviewed: Feb. 16, 2009

For easier transfer to your cake (and easier rolling... add a little shortening to your fondant mat roll out dough and then flip over onto your cake. Works great!

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DitzyDame

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

this was the first time i ever used fondant and i loved it . it was so much fun and made such a buetiful b-day cake for my daughter. learning how much sugar to add and when it was ready to handle was the only challenge (and getting such a large piece over my cake) i am getting ready to use tonight for a valentine cake. p.s. the lady at the cake store told me i wouldnt be able to do fondant. ha!!! i will not be discouraged :)

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fredster

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Rolled Fondant

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