Reviewed: May 3, 2012

I followed this recipe exactly and found that more powdered sugar was needed. When I tried rolling it out on the mat it was sticking and so then I sprinkled corn starch on the mat to prevent the sticking - this made the fondant keep cracking while I was rolling and it was really hard to roll and put on top of my cake :) Any suggestions what to do when it sticks to the mat? I suppose corn starch was not the correct idea? Thanks

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Reviewed: Mar. 28, 2012

Worked well..I subbed the glucose with corn syrup and 3 tbsp water.

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mgsavage

Reviewed: Mar. 17, 2012

This is an excellent recipe! I didn't need the whole 8 cups of sugar, used only 6. Excluded the vanilla from the recipe and used almond extract instead. Made my own syrup using 1/4 cup of water and 1/2 cup of sugar, on medium heat and brought them to a boil, then left to cool. Other than this, followed the exact directions and ingredient quantities in the recipe, and it turned out beautiful. I also used gel colors to color the fondant. Thanks and way to go, really!

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Sarah

Cooking Level: Expert

Living In: Cairo, Al-Qahirah, Egypt

Reviewed: Dec. 9, 2011

i really liked this recipe it was easy and came out great. by the way instead of using a double boiler i simply microwaved it for 30 seconds and it came out fine(:

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megscakes69

Reviewed: Nov. 27, 2011

Tastes good and easy to work with!! When my fondant seems to be too dry to work with, I rub my hands with shortening and kneed it in. Makes it easy to work with and gives it a shiny look. I've read reviews on substituting corn syrup for the glucose so would just like to comment that I only had 1/4 c of glucose and used 1/4 c of corn syrup and it worked out fine.

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silentturnip

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Cooking Level: Intermediate

Living In: Geraldton, Ontario, Canada

Reviewed: Aug. 25, 2011

I have used this fondant many times. I replace the glucose syrup with 9 table spoons of light corn syrup and add about 1/2 cups more of powdered sugar. Rolls out soft and it is easy to color.

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SLICEOFHEAVEN

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Humble, Texas, USA

Reviewed: Aug. 18, 2011

Excellent recipe, easy to follow, very easy to manipulate. I subbed with Corn syrup, turned out just as good. I also used peppermint flavouring instead of vanilla

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Anon

Reviewed: Aug. 9, 2011

Fantastic fondant! Taste great and was easy to work with. This was my first time working with fondant and I was worried that it would be difficult. I almost bought glucose at Michael's for $4.99 and then looked at the one ingredient: corn syrup. I decided to use corn syrup instead. I used six cups of sugar to start with and then added more as needed.

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FAFFYKINS

Reviewed: Jul. 28, 2011

It was my first fondant cake and I loved it. My husband whos is very picky loved it too. I followed the advice given by the reviewrs and the results were great. I was just disappointed that some lifted the fondant and ate the cake! I guess there are people who dont like fondant anyway!

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mamamina

Reviewed: May 27, 2011

This is a very easy and no-fuss recipe! I didn't use all of the confectioners' sugar but that was the only modification from the actual recipe. Be careful not to knead for too long as the fondant will begin to crack - just add water a few drops at a time to take care of cracking.

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