I have just started taking Wilton classes back to back and am currently in the second course. We haven't gotten to fondant yet, but I saw a box of green Wilton fondant on clearance and Michael's and thought I'd try it just for fun (yes, I'm getting a little ahead of myself). I had read that the taste left something to be desired and YES! My son tried a little and promptly spit it out. Since I was doing it on a dummy we weren't going to eat it anyway. SO, I had so many problems that I'm discouraged from working with fondant at all. First of all, it was so hard that I think I'm going to have start lifting free weights if all fondant is like this. It was very difficult to roll out. It was also very difficult to knead after adding color and my hands really started hurting. As I was rolling it out, it wasn't a perfect circle so I had to take parts off the side and add them on to other edges. I tried using shortening and alternatively water as I've read and the pieces still didn't seem to go together seamlessly. Even after working on them for awhile the seams still showed. So I guess my questions are:

1. Is all fondant really hard to roll out or did I maybe have a particularly dry batch?
2. Is there a technique for rolling it out to try to get as close to a circle the first time without having to "cut and paste"?
3. Is there a way to get the fondant to a uniform thickness? I bought the fondant circle and large rolling pin from Wilton. The small rolling pin has little ribs on the side so fondant is rolled uniformly. The big one doesn't have this. Could I put rubberbands on the ends?
4. I have a KitchenAid stand mixer. Can I mix the color into fondant with the dough hook?
5. I've read about Marshmallow fondant on this site. Is that the only alternative to Wilton's rolled fondant?

Whew, that's a lot of questions! Sorry for the long message but after reading some of the other messages I know you guys always provide fantastic insight!

Thanks!

I personally only use mmf. I absolutely LOVE it . It's simple to work with, easy to make and tastes awesome. I have the wilton fondant mat and the fondant rolling pin. I use some cornstarch when rolling the fondant out and it rolls nicely. You have really good control with the larger rolling pin. As for texture its super smooth and easy to knead. At first your probably gonna think were nuts for wanting to make it homemade but after some good kneading it works out really well. When I add color, I sometimes have to add some more 10x sugar as the coloring makes it a little sticky. I've never had any problems (other than operator errors ) I've read some posts where people make satin ice and love it's texture and taste. (haven't had a chance to play w/that yet) But honestly I wouldn't buy any more Wilton's it's way too expensive and for under $5.00 you can buy the supplies for the mmf and make it yourself. Hope this helps answer your questions.

Forgot to mention, I don't use my KA as I feel it overworks the fondant. (but that's just my opinion) Other people love using their KA, so you'll have to try it to see if you like it. good luck

Hi, hopefully I can help with some of those questions. This is what I've learned along the way

I lift it and turn it 1/4 rotation every so often. If a section looks like it's getting way out of whack, I take a ruler and push it back in. Hope that makes sense.

You could try putting O-rings on you rolling pin. They make them in different thicknesses. I just do it by trial and error though.

Along with MMF, there's also Satin Ice and Pettinice. I haven't tried either, but many members say wonderful things about them. There may be a few other brands too.

I know this didn't answer all your questions, but it may get you started. I like to use MMF and I grease everything with Crisco so it doesn't dry out. Try putting the fondant in the microwave for a few seconds. That should make it easier to knead and roll out.

MMF-its the best. A little crisco to keep it pliable, a little microwavin' if it gets tough, personally, I just love the stuff. It has a bit of elasticity to it which makes it soooo great to work with. Did I mention the taste of MMF? Waaayyyyy better than Wilton. I use my KA to mix it too. I'm a wimp!

Did you try to soften it first in you microwave not to long though just enough to make it easy to knead
Don't roll it to thin and use crisco on your rolling pin and surface if you don't have the sq fondant mat get yourself one all you have to do is lift the mat and flip it over onto the cake and peel it off. Hope this helps.

Thank you everyone for your detailed responses. These tips really help! I am going to try the MMF and see how that goes. I also talked to my Wilton instructor and she said she did a demo with that same green "clearance" fondant and it was dried out. That made me feel better! I especially like the tips about microwaving and about pushing the sides in with a ruler when rolling out the fondant.

Thanks!