Comments on: How to make fondant - readers’ experience

By: Linhart

Linhart — Tue, 09 Feb 2010 22:53:11 +0000

this fondant recipe is amazing

By: Meg

Meg — Sat, 07 Nov 2009 23:57:00 +0000

I guess this fondant recipe is really not too complecated…

By: Michelle

Michelle — Sat, 12 Sep 2009 13:51:03 +0000

Hi!
Do I need to let the fondant set overnight or can I use it right away?

By: jasmine

jasmine — Tue, 11 Aug 2009 06:24:15 +0000

do you put icing on your cake before you put the fondant, and if so how much

By: Ranae

Ranae — Thu, 06 Aug 2009 00:08:17 +0000

This is my first time making fondant is there any good tips you can give me besides the ones Iv’e already read

By: Valentina

Valentina — Tue, 14 Jul 2009 09:21:25 +0000

Hello again,

Do I also need to refrigerate fondant overnight before I actually use it?

Huge thanks,

Valentina

By: Melissa

Melissa — Tue, 07 Jul 2009 16:11:23 +0000

Hi I was wonderinng where you can buy the Glycerine for this fondant recipe? I have looked all over for it and cant find it so if you could point me in the right direction I would appreciate it.

Thank you.

By: TheCookDuke

TheCookDuke — Sat, 27 Jun 2009 06:44:04 +0000

Hi Marisa

Coloring fondant is quite easy, you can find all about it in my post “how to color fondant” at http://thecookduke.com/howtocolorfondant/

Happy Cooking

By: Melissa

Melissa — Sat, 27 Jun 2009 01:30:37 +0000

Hi,
I just made your fondant recipe and it really was super easy. My only issue is my fondant is cracking and tearing on me. Is it too much sugar or not enough? I covered my cake but my corners are cracked and splitting. How do I make fondant more durable? Thanks for the fondant recipe!

By: Corey

Corey — Sat, 20 Jun 2009 02:48:24 +0000

Hey TheCookDuke,

Thanks for providing the fondant recipe, it looks so easy! I’m thinking of making éclairs after I saw them made on the local version of MasterChef here in Australia. The chefs gently heated what they called fondant patissier/sugar paste until it was quite liquid, then dipped the éclairs in that to make the icing. Is it possible to do the same thing with your fondant recipe, or is that a different type of fondant altogether?

Thanks!