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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Reviewed: Feb. 4, 2009

I always wanted to try making fondant and I love this recipe for my first attempt. Very happy with the results. For LOTZOFLOVE question about color, use food coloring to make the colors you want.

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athenaspike

Cooking Level: Expert

Home Town: Paterson, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Jan. 31, 2009

I am a rookie! However I thought it would have been much easier but for a first timer I thought it came out pretty good. Just very time consuming. Also if it wasn't cracking it was sticky. Very hard to get it just right to roll out. Overall it was a success. My cake turned out pretty amazing! Will use again just when I have someone to watch my 4month old! Also If anyone is wondering where to get glycerin, glucose, and icing colouring BULK BARN is great. I found everything for this recipe there.

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Toya

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Reviewed: Jan. 28, 2009

I had a question for this recipe. Mostly it's to know how to get the bright pink, orange, yellow, green, purple, blue, red, and black colors for this fondant? If you know how can you write a review with the answer? I really like the colors on the fun circles cake of the photos for this recipe. (cook is Bluebugame)

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lotzoflove

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Reviewed: Jan. 23, 2009

i highly recommend this fondant recipe. If using corn syrup only use three tbs of water. It turns out great

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santana

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Reviewed: Jan. 22, 2009

This is a great recipe, and thanx so much for the tip about the corn syrup and reducing the water! If you are looking for glycerin the sell it where you buy wine supplies...it is also way cheaper then buying the wiltons. As for the flavoring i've used wiltons clear butter extract and people seem to love it. It also smells really good too!! ~L~

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Lana

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Reviewed: Jan. 18, 2009

THIS CAME OUT SO BEAUTIFUL!!!

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 15, 2009

Easy to work with, looks great, complements the soury taste of lemon cake really really well... :)

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ibam12

Cooking Level: Beginning

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Reviewed: Jan. 12, 2009

this was my first time making fondant. i tried MM fondant first but really didn't like the process. this recipe seemed better to me. i followed the tip to sub corn syrup instead of glucose. i did sub almond extract instead of the vanilla. my fondant looked great and tasted great! thanks

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monica

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Tyler, Texas, USA

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Reviewed: Jan. 12, 2009

This was my first time making and working with fondant. I substituted corn syrup for the glucose and vegetable oil for the glycerin and it still came out fine. I used the Wilton food coloring gel to tint it (make sure to use gloves unless you want your hands stained). Not the greatest taste but you're not supposed to eat the fondant anyways. I'll definitely be using this recipe again. Update: I forgot to mention that I think the reason my fondant came out looking cracked is that I kept adding more cornstarch and powdered sugar when it stuck to my hands. Next time I'm going to lather my hands in butter, I think that should help and make it not so dry.

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Fellicia Rodgers

Cooking Level: Beginning

Living In: Loma Linda, California, USA

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Reviewed: Jan. 5, 2009

best fondant recipe ever!!!

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reich85

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Reviewed: Jan. 4, 2009

Excellent consistency and flavour. I used this for my sister's wedding cake and it was a hit with all 100 guests! It's much better than the Wilton fondant - and much easier to color and roll out.

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LOMALINDA

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Reviewed: Nov. 22, 2008

The best fondant recipe that I've found so far! Easy to make and use (only if you use it right away) I used pure vanilla extract and the fondant still turned out white as I hoped. Thanks for the recipe!

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LISA1098

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

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Reviewed: Nov. 11, 2008

This is a good recipe for fondant. I thought it tasted ok it was sweet of course but really easy to make and easy to use once you get the right texture. Another review helped by saying to use the bread hook on your mixer that is an excellent tip. You just keep adding powdered sugar until its like play dough. I made some cute cakes with it! I will use this recipe again.

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amberdawn183

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Reviewed: Nov. 5, 2008

A tip for rolling out fondant is to use parchment paper generously coated in corn starch. For easy transfer to your cake, dust off the corn starch with a pasrty brush and then gently wrap it around your rolling pin like you would with pie crust. This recipe always works great for me and I live in a VERY humid climate where you have to use fondant on every cake because any type of buttercream would melt as soon as you stepped outside! I have tried a few different MM Fondant recipes in the past and I had NO luck with them. Fondant is hard to get where I live so I am sooo glad I was finally able to find a recipe that works really well! Thanks for sharing!!

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Sarah

Cooking Level: Expert

Home Town: Port Townsend, Washington, USA

Living In: Oxnard, California, USA

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Reviewed: Oct. 29, 2008

This was a great recipe. For those of you who are having problems with your fondant sticking make sure you use CORNSTARCH!! don't just slap it on the table and start using your rolling pin and expecting it not to stick. Use cornstarch liberally and it wont stick.

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J. Alcenius

Cooking Level: Professional

Home Town: Belleville, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Oct. 28, 2008

This was fun! My teenaged daughter talked me into trying this for our littlest girl's birthday cake. I was a little afraid. We followed the recipe exactly and had good results. It was a little tricky to cover our three layer cake. We rolled it out on greased wax paper to help the transfer. But over all it was fairly easy. We think a fondant mat would be great! Remember that frosting will help fondant stick. If we had not planned on putting fondant cut-out duckies on it, it would have looked a little amateurish. But they covered any mistakes we had. It tasted really great and we dyed it with paste food coloring to make our cut-outs. Everyone raved about the cake! We will be doing it again with a mat and think we will have a professional looking cake.

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Kim

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Reviewed: Oct. 24, 2008

I followed the instructions to the letter and this did not turn out for me. I did not care for the taste. I was extremely disappointed.

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MonicaLaMexicana

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Davenport, Iowa, USA

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Reviewed: Oct. 22, 2008

This was the first time I made fondant and it turned out PERFECTLY! I was skeptical about making it because I had heard it was hard, but this recipe was great. I can't wait to make it again!

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DHOLDENRN

Cooking Level: Expert

Home Town: Cameron, North Carolina, USA

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Reviewed: Oct. 20, 2008

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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