I have been baking and decorating cakes for while now but have one problem. I love to use fondant but I absolutely hate the way it taste! I mostly do birthday cakes and I always tell my customers NOT to eat the fondant, to just peel it off. I've heard a few comments about how awful the Wilton fondant is and I can't agree more! Does anyone have a better recipe or some suggestions to make it taste better. I've heard of marshmellow fondant but can't find a recipe for it. I've also heard of adding confectioners sugar to my fondant, but I seriously don't think that will help! Any suggestions will be appreciated!!

Here's the link to the tutorial on MMF Marshmellow fondant:

http://www.cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html

If the link doesn't work for you go to the articles tab and find the tutorial on how to make and decorate with MMF

This is a recipe commonly used in Britain and it tastes fine

15g (1/2 oz) powdered gelatine
45ml (3 tbsp) water
45ml (3 tbsp) liquid glucose
15ml (1 tbsp) glycerine
750g (1-1/2 lb) sieved icing sugar
Dissolve the gelatine in the water in a bain marie and then stir in the glucose and glycerine until it is liquid and warm. Remove the bowl from the saucepan and stir in the sugar. When the sugar is combined, knead into a ball until it is white, smooth and free from cracks. Store in a plastic bag. This should be enough to cover an 8" round cake.

This recipe is from Jacqes Torres and I like it because it doesn't call for glycerince or glucose. It was easy to make, and use. I did not add flavoring, but it would be easy to add some with liquid.

Rolling Fondant
1 TBSP gelatin powder
1/4 cup water
1/2 cup corn syrup
1 TBSP vegetable oil
2 TBSP shortening
8 cups confectioner's sugar, sifted

Place gelatin and water in a small saucepan over low heat and melt it.
Combine all the remaining ingredients in the bowl of a stand mixer.
Add the melted gelatin to the mixer and beat a low speed until combined. This will form the dough. Wrap in plastic and place in the refrigerator for a few minutes to firm up the dough slightly.

Roll to a thickness of about 1/4 inches.