I want to cover a cake in fondant and then decorate with BC. I've tried the marshmallow fondant in the past and don't really like the flavor or result. Wilton has a bad taste too. Anyone have a great recipe they use? I'm not an expert but not a novice either. I don't have a good recipe but I do know how to work with it.
Thanks!!!

Try this one, I've heard great things about it (great taste, easy workability):
http://forum.cakecentral.com/cake_recipe-3663-Michele-Fosters-Delicious-Fondant.html

I alway us Michelle Foster's recipe here on CC.
It's great.

HTH

Michele Foster Ultimate Fondant Recipe is the best. No fancy ingredients and easy to make either in your KA or by hand.

Just make sure you try and let it sit over night or at least 6 hours before you use it.

HTH

I found the recipe, seems simple enough but where do I get glycerin from? Can I make it a couple of days in advance and keep it refrigerated?

Thanks a bunch for all your help!

I posted the link for you in my last post.

You can get glycerin in the cake decorating section of Michael's, Hobby Lobby, and sometimes Wal-Mart. It comes in very small bottles, so you might want to get several.

A less expensive source is a health food store or pharmacy. They will have larger bottles at much better prices. You just have to ask for it. It is usually located in the "make your own lotion" section. In the pharmacy, be sure to let them know that you want vegetable glycerin. There is a petroleum based glycerin that you DON'T want. The petroleum based is pretty hard to get though. It's usually sold to businesses that use it as a heat transfer fluid. Sorry, too much information.

Anyway...you can also get gelatin in larger containers, also less expensively as some health food stores. This is usually in the aisle for strengthening fingernails.

The fondant will be good for several weeks at room temperature. Don't refrigerate it. The humidity in the fridge will ruin it. The sugar acts as a preservative as well as the fact that the milk is cooked prevents it from spoiling. If you need to keep it long term then wrap it very well and then place it in the freezer. When you need it, let it come to room temperature on it's own. If you nuke it to warm it quickly, then the sugar might crystallize and ruin your fondant. It usually will thaw within a few hours, but I like to set it out the night before I want to use it.

Thank you every one for your compliments on my recipe. They are greatly appreciated.

Michele

Here's another way to get good tasting fondant: Bkdcakes, a CC member, gave me the greatest tip on making fondant taste good (I've tried so many recipes and most folks still peeled it off). What she told me to do is to mix candy clay (aka modeling chocolate - recipe on this site) with fondant. I mixed white candy clay with Satin Ice and it was delicious. Its the first time everyone actually ate it and it was a dream to work with.