I was wondering how hard rolled fondant gets? Does it get hard like royal icing? I bought 5 pounds to put on a wedding cake I have been ask to make. I have never used it and now im reading lots of post about it tasting bad and getting to hard to cut the cake. I don't know if I want to use it or not. Can anyone anyone tell me anyrhing about it?
Thanks
Scrappy
I've never used purchased fondant--just homemade, but it doesn't get as hard as royal icing. It gets stiff, but I've never had a problem cutting it.
I use Colette Peters' recipe. It tastes very sugary, but not too bad. Kids like it. 
I'm going to try the marshmallow fondant I've seen mentioned on this site for my daughter's birthday cake next week.
I've never used a purchased fondant that gets too hard to cut. The moisture of the cake keeps it pretty soft on the inside...though the outside exposed fondant can get a crust. (That's a GOOD thing though!)
I only do the fondant coating on my cakes up to 2 days before the wedding, never more than that, because I don't put them in the fridge after that point.
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