"no-cook fondant" news and stories

It's funny -- the smooth and sleek look of fondant looks extremely difficult. In reality, however, there are ways to get the look with minimal effort. In fact, it can often be easier and quicker than regular frosting. I can't speak for classic fondant (this no-cook formula works so well that I haven't bothered making the real thing yet), but with this no-cook stuff, you can ignore all those suggestions to buy fondant pre-made, or warnings about difficult trials and tribulations ahead. It takes maybe 5 minutes to make, and really easy to use.

This fondant is the rollable kind -- no pouring here. It's also immensely forgiving. You can get a pretty sleek cake without a crumb coat if the cake doesn't have too many ridges and the fondant is thick enough. Scraps can be smushed together and re-rolled. It won't last forever uncovered, but will easily survive the time it takes to roll and place it. It can even last, wrapped in saran, for weeks on the counter -- it'll be a bit dry, but can be kneaded into a decent and usable mass once again.

The recipe is after the jump!