Wow!! This was my first try using fondant. It was so simple and tasted better than expected. A few things I learned: *Half of this recipe covers a two layer 9" round cake. *Crisco is your best friend! Use it to grease everything, including the knife you use to cut shapes and the clear wrap you wrap it in. (no butter needed... Crisco is flavorless and leaves a shine) *Melted the marshmallows in a steel KitchenAid mixing bowl over a pot of bowling water (prevents burning/exploding marshmallows). Move the bowl right to the KA and use the dough hook to knead the dough. Plan on kneading for a while. *No need to measure out the powdered sugar. It is ready when you lift the KA top and the dough is stiff. When touched, it will stick to your finger, but barely. I made two batches, both times when it was getting to the right consistency, it tended to occasionally make a snapping/popping noise while being kneaded (like cracking gum). *Two hours in the fridge was enough for half a batch. *Colors seemed to brighten after being in the fridge and rekneaded. *If you mess up on a shape, and the fondant is getting warm, it is best to stick it back in the fridge for a bit. Otherwise it tends to be hard to cut and snags. *When covering a whole cake, it is SO much easier w/ two people. Enjoy!!

Reviewed On: Mar. 13, 2012

Perfect. Easy to brush on.

Reviewed On: Feb. 20, 2012

Wonderful!! I put in 1/3 c cocoa to make them more chocolatey. I also made them in mini muffin cups (yields just about 48). Around 20 minutes @ 350* for a 24 count mini muffin pan. I actually stopped using a timer and just kept an eye on them. Remove when the cream cheese is starting to get tan. Last thing...many people said there was too much cream cheese batter left over. I filled additional cups with that renaming batter and my fiance loved it. It was like poor-man's chocolate chip cheese cake. =)

Reviewed On: Feb. 18, 2012