Where can I find different colors and quantity of rolled fondant in San Gabriel Valley to Pasadena area? Does anyone know if it’s better to make letters and squares with fondant or gumpaste? The latter is so much cheaper. (3 replies, last updated by la vida dulce September 4, 2007)

I have never had rolled fondant before, but every petis four recipe I’ve seen, seems to call for it. What does it taste like? Is this the only way to make sure every petis four looks identical. (11 replies, last updated by Mrs. Smith October 3, 2003)

A local pastry shop that sells high-end cakes. Refers to it’s fondant covering as, "Rolled White Chocolate" I had a sample of it and it tastes like a soft vanilla tootsie roll. So, it’s delicious!!!! I was wondering... (5 replies, last updated by nikkibakes March 10, 2009)

I’m looking for a 2-person serving size, or slices. Thanks! (0 replies, last updated by iguana215 July 28, 2008)

I am continuing in my quest to make practice wedding cakes, and although I have a recipe for rolled fondant, I would much prefer to buy. Any suggestions of sources in Manhattan? Thanks. (4 replies, last updated by tigerwoman July 20, 2002)

I took a fondant class a couple of years ago and the instructor said that unless you were a professional baker who was rolling out several batches, just go ahead and purchase one of the 3-5 lb. bricks of fondant instead of making... (16 replies, last updated by Laura D. April 22, 2009)

. This sounds to me like a short route to a big mess: crumbs in the icing, incomplete and uneven covering, and whatever else could go wrong. I would appreciate hearing from anyone accustomed to working with fondant icings. It... (2 replies, last updated by adam February 11, 2003)

fondant to try her hand with. I have never used this, and I did not buy the special fondant rolling pins. I think we will probably start with a two tier cake, cover with the fondant, and she also wants to use the fondant to make... (0 replies, last updated by macca November 11, 2006)

I have made wedding cakes using homemade rolled fondant. Rancidity was obviously not the issue, but even homemade doesn’t taste great. The conventional wisdom for wedding cakes is that appearance is everything, taste takes a... (10 replies, last updated by kjhart August 17, 2003)

fondant to rest at room temperature 1-3 hours. It can be used immediately, but the resting period helps when rolling it out. Note – regular vanilla can be used for flavouring but will colour the fondant slightly. Almond or lemon... (0 replies, last updated by FrenchSoda February 4, 2009)

I’m considering making some petit fours, but I don’t want to roll marzipan or fondant if I don’t have to. Does a poured "fondant" taste and look good? This recipe from Adorn Magazine looks easy, and if the... (14 replies, last updated by blue room May 24, 2009)

I have tried many, recipes but I can never seem to get them off of the table. some of them are to greasy, some of them are to stick, and some of them are just horrible. I have tried wilton pre-made fondant but it tastes... (1 reply, last updated by modthyrth June 24, 2008)

Fondant ruins cake. The texture and flavor is always gross. And if you’ve ever seen how much it needs to be man-handled in order to be put on said cake, why would you want to eat it? It’s not like a pizza crust that... (27 replies, last updated by Louise March 23, 2009)

if you need it. As for afterwards, all it says is to pour the fondant over the cake and add any decorations before the fondant dries. I know there is also something called rolled fondant but you will need someone wiser than I to... (6 replies, last updated by jasmurph October 1, 2008)

I am making a novelty and wanted to cover it in fondant for very smooth appearance. Does anyone know where I can purchase premade fondant that i can just color and roll out? Thanks! (2 replies, last updated by treetop tom July 30, 2009)