Reviewed: Feb. 15, 2008

All you have to do is sprinkle a LITTLE cornstarch on your table to make it not stick. Not a lot or the fondant wont have the soft look it is suppose to have. This is a good recipe, it turned out great for me.

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mrslolley

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Reviewed: Feb. 10, 2008

WOW! I loved this fondant! It was the funnest to make, and a very good taste! I substituted corn syrup for the glucose, and it turned out good, and I also used Almond Extract for the Vanilla (taste wise). Very good! Now people ask me to make more cakes like this! THANK YOU!! :)

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Jared

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

I tried all kinds of Fondant and still hate it. Its just TOO sweet for me.

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Charity

Cooking Level: Beginning

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Reviewed: Jan. 21, 2008

this recipe was so simple to follow, and the fondant turned out GREAT! i did as the recipe instructed - starting off with just half of the sugar and slowly adding the remainder. I didnt end up using all of the sugar. I would just add until I felt i had the right consistency and then stopped. I left it a little sticky to the touch because I knew I would be adding sugar everytime I rolled it out. I tried several different recipes which were all a disaster. This one was by far the easiest!

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Pang Xiong

Cooking Level: Beginning

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 22, 2007

This recipe is amazing! I had tried one other fondant before, and thought it was good, but it was nothing compared to this one. I will be using this recipe from here on. I subbed light corn syrup and used the 3T water as another reviewer suggested, and it worked perfectly. This recipe will require a lot of kneading and it gets very stiff, so be prepared to either put a lot of time and muscle into it, or set up your bread machine or kitchenaid. To keep it from sticking to the table, I sprinkled powdered sugar on the table, and onto the rolling pin. Once draped over the cake, I lightly "buffed" it with the palm of my hand to take away the sugar, and then I ran a damp paper towel all over the surface to remove the rest of the sugar residue.

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NIKKEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 18, 2007

Excellent reciepe. I tried it today and it worked well. Great work. Thanks Martha

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MARTHA4415

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Reviewed: Nov. 18, 2007

This was fantastic. Excellent!It came out perfectly-exactly like the one displayed at cake stores. I can't believe it, I did it as a first timer. I will definitely be using again.

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Nhaidz

Cooking Level: Expert

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Reviewed: Nov. 17, 2007

This was my first attempt at fondant. I made it using my kitchenaid stand mixer. It was a little rough on my kitchenaid (but it gladly took the task), but turned out great. Just make sure you use your dough hook and no other attachment. I would suggest [if its your first time attempting fondant] to try rolling it onto a smaller cake, or possibly petit fours until you get the hang of it. I did make a tear while transfering it to a 9' round layered cake, but was able to correct it after a little work.

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Reviewer:

zan

Cooking Level: Intermediate

Living In: Saint Cloud, Minnesota, USA

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Reviewed: Nov. 13, 2007

I was very pleased with how this turned out. I used it to decorate my second batch of petit fours, and it looked fantastic. I was a little concerned with the first little cake I did, the fondant didn't seem to want to sit right on it. I had a little extra buttercream frosting left over from the filling, and used it to sort of bond the fondant to the cake. Extremely tasty, easy to make and use, will definitely use again!

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Caroline Victoria

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Paris, Ontario, Canada

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Reviewed: Jul. 31, 2007

My first time using fondant and it didn't turn out too bad. I used corn syrup in place of glucose and it turned out fine, first batch I ended up using more powdered sugar. Second batch I used a reviewers recommendations and used 3 Tbsp water with the corn syrup and it was a bit better. I made my fiance' a nintendo cake for his birthday.

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PIKOGIRL82

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: May 12, 2007

I tried this recipe for the first time to make a Mother's day cake. It was time consuming, but fairly easy to do. Having the correct tools (smoothing tool, fondant roller) made the process much easier.

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leslie

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Reviewed: Aug. 26, 2006

I think i did well on this recipe as a first timer. But I really got tired of kneading it manually, i transfered it to a bread kneader...a stand mixer using the dough hook attachment and it came out soft & pliable after adding 1/3 c. of water because it came out dry and stiff. The instructions didn't say what to do if your rolled fondant got stucked on the table and can't be transferred on the cake. I have to figured it out myself like using a mat or oiling the surface with shortening so fondant will won't get sticky. Overall it's a good recipe and I'm going to used this on my cakes from now on. ***By the way, best to work on your rolled fondant on the same day as its still soft and more manageable. I noticed putting it inside airtight container in ref and bringing it to room temprature the following day makes the fondant sticky again and difficult to roll.

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sambo forest

Cooking Level: Expert

Home Town: Bacolod City, Negros Occidental, Philippines

Living In: Davao City, Davao, Philippines

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Reviewed: Aug. 5, 2006

I really, really like this recipe. My children helped and simple didn't won't to stop working with it. My daughter said, "This is clay I would like to play with and eat." We flavored it with banana flavoring and the smell was awesome. I wish I was able to download a picture of what we've just done. We're all fist timers for scratch fondant. Thanks a bunch!

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luvbakin

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Reviewed: Aug. 2, 2006

Loved it! Taste great. The only thing is it HAD to be a 100+ degree day here so I had a heck of a time with it. I added a ton of extra sugar and it was still sticky (thanks to the humidity). Luckily, I have a fondant mat so what I ended up having to do is put a *very* small amount of Crisco onto the mat. I then roll the fondant to size needed, and I flipped the whole mat with the fondant on it onto the cake and gently peeled the fondant off. I submitted a picture of the cake. It was beautiful! I will definitely be using this again.

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MAINE-MOMMY

Cooking Level: Expert

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Reviewed: May 31, 2006

Easy to follow directions. Result is as expected or better. Highly recommend this rolled fondant recipe for texture, pliabilitiy, result, and reliability.

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skylightsky

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Reviewed: Apr. 19, 2006

This was a great fondant recipe. Very easy to follow. Since it was my first time making it, I did make a little bit of a mess. I think I used my hands in mixing the fondant to early in the process. Tast and texture was good for fondant. I used clear vanilla extract to keep the fondant white. I did find that it didnt keep well once refridgerated and brought back to room temperature it was hard to work with and fell apart it became to coarse. I could have overworked it though. Great recipe overall would recommend it.

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TEDNSTACE

Cooking Level: Expert

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Reviewed: Feb. 10, 2006

I used butter instead of shortening and the flavour was great. I didn't feel that it affected the colour, especially when paste food colourings were added. I never worked with fondant before, but this was easy (and fun!) to use.

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Carolyn B

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Reviewed: Mar. 12, 2005

I was surprised how simple this was to make. Used corn syrup and the recommended 3 TB cold water and the consistency was fine. Really great, will be fun to play with!

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FARRONE

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Reviewed: May 17, 2004

I'm not an expert, but this was a Fiasco!!! I followed the instructions step by step. The texture was good, so was the taste, but when I tried to roll it, it was imposible. It kept sticking to the top. I tried using powdered sugar to prevent the sticking, then it turn out too dry and it was not smooth anymore. Thank God I had some Wilton Brand on hand and was able to finish the cake. No problems whatsoever with the Wilton. :(

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