Using Satin Ice Video Tutorial
Using Satin Ice Fondant - Tutorials
Tips for use
After removing Satin Ice from the pail, divide product into smaller pieces and place in mixing bowl with dough hook. If you smear or spray the bowl and hook with a vegetable shortening this will prevent the icing from sticking and allow for easy removal of product once mixed.
Mix on low speed for 1-2 minutes, kneading the icing to a smooth even consistency.
Additional flavor or colour may be added prior to mixing.
Alternatively, take the small piece and knead with your hands until it becomes more pliable.
NOTE: Similar to chewing gum, the gums in rolled fondant become more elastic and extendable once worked, this is why it is necessary to knead well before rolling out. The addition of extra gum will make the icing more extendable, and will also cause the product dry faster. Ready-made Gum Paste (modeling paste) is available for this purpose and is ideal for the production of sugar flowers, ruffles, etc.
Seasonal climate temperature changes may require the icing to be softened or made a little stiffer.
If you feel the need to stiffen the product, knead into the product some pure icing sugar. The addition of a few drops of glycerin to the fondant will soften the icing during the colder winter months, however once the product is stored at room temperature no additions or product changes should be necessary.
Any time Satin Ice remains open to the air it will dry, therefore it is very important that product storage is airtight. We recommend storing it in its pail after use.
Satin Ice covered cakes may be refrigerated and/or frozen. When doing so we recommend that the cake be kept covered or packaged, as refrigerated units often have high humidity which may cause water condensation on the cake surface.
When kneading and rolling Satin Ice, do so on a smooth surface which has been smeared with a film coating of shortening (such as Crisco Shortening). This prevents the icing from sticking to the rolling pin or work surface, and will help in keeping the icing moist. It is also preferred when working with chocolate or colored product so that the colour isn’t compromised by the addition of white icing sugar (which can also be used).
Satin Ice may be rolled paper-thin and yet remains very easy to lift and handle. The average final thickness as a cake covering is approximately 1/8 of an inch. The thickness of the icing will also depend on the cake height. On taller cakes the icing may be rolled out a little thicker.
For great video demonstrations of how to use Satin Ice for a simple cake watch below: