Well, I got sick and tired and searching every Kosher aisle in the grocery store for vegetarian gelatin and coming up with nothing. It annoys me that everyone else I talk to can find either Kojel or Emes in their local grocery stores and those products are not in mine, especially since I live in an area which caters to a lot of Kosher foods! Anyhow, I found out that a 7th Day Adventist store carries it and I'm ordering some tomorrow (too bad it came down to this where I will probably pay more to ship it to me than the price of the gelatin!) Sooooo.... now I can finally make my own rolled fondant and I'm looking for a recipe. A while back, a friend of mine said she used Colette's recipe and it came out great using Kojel. If anyone has any of her books with the recipe in it, I would be appreciative if you could post it for me. Or any other rolled fondant recipes that you like. I think it was over a year ago that I saw a recipe in PAD calling for a little candy clay (white chocolate + corn syrup) to make it taste better. My friend tried it and said it tasted great, but didn't come out like normal fondant and she couldn't use it (weird texture, hard to explain). Has anyone made white chocolate fondant and ended up with good results? What other flavorings can I add to make fondant taste better? Any other tips you'd like to share would be great too, in the technique dept. or otherwise, as I haven't worked with fondant much since I can't stand the taste- it's just getting to the point where I can no longer deny all the decorating possibilities. Cake friends of mine first ice the cakes in buttercream then cover the cake in fondant and I was also taught this in school. Only once have I seen it where the cake was coated with apricot jam then in fondant (on the back of the box of Wilton's fondant). I've never tried the latter. How do all of you do it? Actually, the buttercream method never made much sense to me since the fondant is supposed to be the icing. If all that's needed is a little "glue" the jam makes more sense, or I would use something neutral like apple jelly. Lastly, when and where was fondant invented and when did it makes its way to the US; once it got here, how long did it take until it really caught on? One of the decorator's at work said it was invented only 10 years ago and I know he's wrong, as I've seen books using fondant that were printed way before 10 years ago.