Home Made Rolled Fondant
Great taste! Better than store-bought. The texture was quite workable, and the fondant held its shape. This was my first time making or using fondant, and this recipe did the trick. I appreciated the simple ingredients, too.
I did experience some cracking with mine. I used the fondant to make flowers to decorate a cake, mostly rolling it, cutting out shapes, and then molding those shapes. The largest flower was about 4" across, and cracked slightly at the interior corners of the petals, though it still held together.
To avoid this, I would advise that you gradually add extra cornstarch and powdered sugar; I made one of my batches a little too dry and that one had problems with cracking. I think getting the right consistency just takes practice.
I didn't have clear vanilla, so I used a spare amount of vanilla extract as well as a generous splash of almond flavoring.
18 users found this review helpful
Jul. 23, 2013