Reviewed: Feb. 11, 2002

Try making it either without vanilla or using a clear vanilla for a pure white fondant.

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Reviewer:

BORT2000

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Reviewed: May 7, 2001

The reviewer that stated the powdered sugar wasn't sufficient was because they substituted EQUAL amounts of corn syrup for glucose which is incorrect. Corn syrup contains a higher % of water than glucose and less water should be used in the recipe if substituting - 3 TBLS instead of 1/4 cup water in this case (or the corn syrup can be heated to concentrate it.

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DFLEON

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Reviewed: Jan. 30, 2001

Easy to make but needed much more powdered sugar. It was beautiful on the cake too. I used corn syrup instead of the glucose which is a nice substitution. Any flavoring can be added too. What a nice and easy way to have smooth, flawless frosting for a cake!

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SUCCESSB440

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Reviewed: Dec. 31, 2000

I have been making 3D cakes for a couple of years now and have wanted to use a "wrap" frosting, but have been deterred by fears of ease of prep and taste ("Chalk" is the term I heard most). This is an EXCELLENT recipe and is not a hard one to make...just time consuming. Another hint I've heard is that you can use kayro syrup in place of glucose - would save on the pocket book! Enjoy!

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