---------- Recipe via Meal-Master (tm) v8.05

      Title: Jo Ann Hallmark's Fondant
 Categories: Frosting, Information
      Yield: 1 Servings

  1    Part Crisco
  4    Parts sugar

  Fondant is not at all hard to make or use and, like everything
  else, it gets easier with practice. I'll give you the recipe I
  use--the only slightly weird ingredient is glycerine, which keeps
  the fondant pliable. After you make it (and it keeps FOREVER at
  room temperature, and even longer frozen--it is virtually
  indestructible!) you either grease a smooth surface (my granite
  island countertop is perfect) with Crisco or dust it with 4x sugar
  (I usually do both). Then you roll it out like a piecrust (it helps
  to nuke it for about 30 seconds to soften it up).

  As you roll, you may see a few bubbles--just pierce them with a
  straight pin and smooth out the hole. When it's about 1/4" thick
  (or slightly less, too thin and you'll have a mess when you try to
  put it on the cake) slide both of your hands under the fondant,
  palms down, and gently lift it and center it on the frosted cake
  (there has to be a buttercream or something on the cake for the
  fondant to stick to).

  Keep the sides away from the cake at first, and then slowly smooth
  the fondant around the cake with your hands (after you wash them).
  It is easy to gently stretch and manipulate it until it covers the
  cake perfectly--with no ruffles around the bottom! It always seems
  like a miracle, but it always works. Trim around the bottom with a
  knife and you're ready to go.

  The more you rub it with your hands, the more "alabaster-like" it
  becomes. After you're done, don't refrigerate it--that will make
  the fondant sticky and wet. The fondant will seal the cake and keep
  it fresh for a couple of days.

  Recipe by Jo Ann Hallmark, The Dinner Table

-----