Posts by crumbcake

buttercuppie, could you tell me more about Massey fondant, have not heard of it.

I use Satin Ice all the time, only use Wilton for dummy cakes (it's cheaper)I just made a cake and used Satin Ice Fondant, Vanilla Buttercrem, now that is delish!! Even better than the regular Satin Ice.

I think you are fine if they are in the refridge and not opened. I used them all the time in the same manner, no problems. As a matter of fact, where I buy them they keep them on a shelf not in the fridge.I guess when you think about...

Good idea to mark the "out" side!

Just recd. my mat today, planning on using today also, should I Crisco both sides (the insides of the mat touching the fondant)?

hoosierhobbiest, to find more info on the mat, check their site: www.Sweetwise.com

Again, thanks, found it!

KJ62798, thanks for your reply, I'll try to find that flavoring and give it a try. Have you used it, and what do you suggest for a choc. cake?

Has anyone used the buttercream fondant by Satin Ice? I was wondering if it tastes better than the regular, and if it is just as easy to work with as the regular?

If I wanted to flavor fondant, do I just add it it? Most people don't like the taste of plaing fondant, so I thought it would help.