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Rolling Fondant

Reviewed: Aug. 5, 2011
Very good recipe! This was the first time I had ever used fondant, let alone make it and it was awesome. Don't pay attention to the bad reviews, they probably didn't take it all the way. Yes it is crumbly when you are mixing it and it doesn't seem that it will ever come together, but once you have all the ingredients mixed, take the bowl off the mixer stand and use your hands!! I had to add about a tbs of water when I was kneading it and once I had all the crumbly bits stuck into one big ball I kneaded it some more and put it in the microwave for 30 seconds, it softened up and I had it all uniformly mixed within a couple minutes. Oh if you want to make it taste even better than it already does add about 3 tsp of your favorite extract, or just stick to the ole stand-by and use vanilla (clear if you want to keep it white, and it's easily found at any grocery store; I got clear vanilla at wal-mart). Another couple of tips, if you add food color, add it and mix it in before you begin adding the sugar, and leave the corn starch out for rolling it out, use the vegetable shortening, rub some on the roller and the surface, it works like a dream! I would recommend this recipe to any first-timer, it tastes great and as long as you roll it out to the right thickness, it goes on a cake easily and smoothly! Go buy a fondant rolling pin and smoother, that'll cost you about 25 bucks at wal-mart! Happy baking, hope this helps!!
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