I think this recipe is GREAT for smaller projects, like cut-outs, making small animals or people or shapes out of it for the cake. However I don't think I would use this recipe to cover an entire cake, or if I did it would definitely take some practice. I was also worried after reading the reviews about how some people said it was too greasy. I cut the recipe exactly in half, and although it was pretty greasy, to me the secret is to refrigerate the fondant overnight. The day I made it, it was glistening and very greasy to the point where I wanted to wipe it off on a paper towel. But after it set up in the fridge overnight, that wasn't a problem at all. And if you do have any pieces that are too shiny, just rub them with some powdered sugar and they will look more matte right away. BUT let me say this!! The taste is FABULOUS! especially compared to other fondants. I would like to play with this some more because this is a fondant I actually wouldn't mind covering a cake with. But as the recipe is now, I don't see how you could lift it up off your work surface in one piece and get it onto a cake. It is just too sticky, even after a night in the fridge. I feel like this recipe is on the right track, just needs something to help with the stickiness. Cornstarch maybe? I don't know. :)
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I think this recipe is GREAT for smaller projects, like cut-outs, making small animals or...