hi, lately i have tried using uncooked fondant icing on a cake but when i tried the recipe , 3 1/2 cups icing sugar, 1/3 cup oil, 1/3 cup hot water, it didn't thicken and wouldn't work... any ideas on how can make the frosting the right way??????

I've only made the marshmallow fondant which is very easy to do and very easy to work with ... I haven't tried one that has to be cooked . .. the marshmallow fondant also tastes so much better than other fondants

thanks ntertayneme do you think you could give me the recipe?

the mmf recipe is on this website

http://cakecentral.com/cake_recipe-1949-Marshmallow-Fondant-MMF.html

Check out rolled buttercream, as well....

Fondant Uncooked
3 1/2 cups powdered sugar
1/3 cup hot water
1/3 cup corn syrup

or

UNCOOKED FONDANT
1 lb. box confectioners' sugar
1/3 c. light corn syrup
1/3 c. butter, softened
Few drops of mint or almond flavoring (optional)
Few drops of food coloring (if desired)
Combine the softened butter, corn syrup, and confectioners' sugar in a mixing bowl. Knead with the hands until well blended. This takes about 5 minutes. If it is still sticky, add more confectioners' sugar until it is easy to shape. This may be wrapped in plastic or waxed paper or kept in a container and store in refrigerator until ready to use. Will keep a long time.

or

T.L.C. UNCOOKED FONDANT
3 1/4 c. powdered sugar (1/4 saved out)
1/2 c. butter
1/4 c. whipped cream
1 tsp. vanilla
Combine sugar and butter. Beat well with mixer until smooth. Beat in cream and extract using your hands and 1/4 sugar as needed to make a stiff dough. Put in food color (add a few drops at a time and knead in). Put in refrigerator for 30 minutes after shaping into balls.

I have never done rolled buttercream before. Do you roll and drape just like the MMF? And does it taste as good as the mmf?

I'm interested in the no cook fondant...How does this taste????
And is it easy to work with????
cakegal