Marshmallow fondant tastes awesome and is super easy to make. It tastes so much better than regular fondant. Here is the recipe I use: http://whatscookingamerica.net/PegW/Fondant.htm

You still need frosting underneath to hold it on the cake. Everyone at DC's bday last year LOVED it. Even the adults came back for seconds.

Anonymous wrote:Don't flame but because I hate the taste of fondant, this year for DS's birthday cake, I took a can of store bought frosting and microwaved it for 30 seconds, stirred and poured all over the cakes. It set in about 30 minutes. Was beautiful, smooth and tasted better than fondant!

Wow, so much quicker too! I almost threw in the towel just rolling the fondant out for a cake last year. It says use powdered sugar to roll it out but somewhere I read you can use oil under it as well. He oil worked soooooo much better it was super easy to roll out and place on the cake

Do a practice run. It's tougher than you anticipate to get it to a nice thickness - not too thick and not too thin - and then get it on the cake and smoothed down nicely.

my DS is allergic to dairy (eggs, nuts etc) so I make his cakes with fondant. I actually like it. Its very easy to work with IMO. Just youtube some videos on how to use it. I've made butterfly cupcakes, mice, a Cars cake, a pumpkin cake etc. I'm probably slightly above average in the artistic department, but not gifted and my cakes looked really nice.

Anonymous wrote:

Anonymous wrote:^ http://sweetcsdesigns.com/the-easiest-way-to-frost-a-cake-ever/

Here's the technique

Wouldn't this be a mess for cupcakes?

Probably. But OP isn't asking about cupcakes and I didn't use it on cupcakes either.

Anonymous wrote:^ http://sweetcsdesigns.com/the-easiest-way-to-frost-a-cake-ever/

Here's the technique

Wouldn't this be a mess for cupcakes?

Anonymous wrote:Not too hard. Just don't buy the Wilton crap. Satin ice is decent.

If stacking cakes (higher than just your basic 2 cake rounds) you need to stack with a board and supports underneath (you can use drinking straws as supports if you aren't going super high).

Skewers won't provide support. You need the board.

Go to cakecentral.com. Very useful.

Haven't used drinking straws, but I use wooden dowels that are about 1/4 inch in diameter. You score them with a scissors and then break them. Beyond two layers, you definitely need to do something for support.

I agree with the others that fondant tastes awful, but it is pretty. I only ever use it for decorations on top of a butter cream frosting.

PP thanks for the website suggestion.

By "board" I mean a covered cardboard round. Just to be clear.

Not too hard. Just don't buy the Wilton crap. Satin ice is decent.

If stacking cakes (higher than just your basic 2 cake rounds) you need to stack with a board and supports underneath (you can use drinking straws as supports if you aren't going super high).

Skewers won't provide support. You need the board.

Go to cakecentral.com. Very useful.

Yes, I know buttercream tastes better. But, I'm interested in experiences with fondant. FWIW, I plan to use it on top of the buttercream so people can peel it off and not eat it if they don't like it.

^ http://sweetcsdesigns.com/the-easiest-way-to-frost-a-cake-ever/

Here's the technique

Don't flame but because I hate the taste of fondant, this year for DS's birthday cake, I took a can of store bought frosting and microwaved it for 30 seconds, stirred and poured all over the cakes. It set in about 30 minutes. Was beautiful, smooth and tasted better than fondant!

I've never used fondant because buttercream tastes 1,000,000 times better.

If you're worried about layers shifting just use wooden skewers.

I don't have any useful advice for you, but I hate the taste of fondant. It looks so pretty, though!

For taste I far prefer butter cream frosting.

How hard is it to work with and use?

I'm considering making my husband's 40th bday cake. I can bake pretty well but never have used fondant. How hard is it? Tips? Also, is there any special item that I should use to stack cake layers beyond two layers?