Can anybody tell me how this is to work with? Up until recently I have been using MMF, but have switch to Satin Ice and love it. I called my supplier yesterday to order a 10kg of black and they told me they don't make it, but have a larger quantity available in Virgin Ice. Any thoughts? Also, can anybody tell me what colours the larger pails of Satin Ice are available in? I have white, ivory and chocolate....is that all of them? Thanks!

Check their website.

www.satinfinefoods.com

Theresa

I have used Virgin Ice fondant. ( It's Canadian....my American friends really laughed at name ). It rolled thinner and slightly see through ( white) compared to Wilton's fondant. It tastes slightly better than Wilton's but I think you could add some flavouring to improve taste. Takes colour well and I added a bit of gum paste to it when I wanted to mold shapes. That worked well.], did panties, handcuffs , black bows and red hearts for a bridal shower with that. Did about 4 other cakes with molded shapes and designs as well. I was happy working with it. Love the look but I havn't really found a fondant in Canada that I like for taste. ( I think I just don't like fondant taste personally.)

I have see large buckets of Satin Ice in Black and Red over in the States but then I just buy off shelf and not from Satin Ice rep.

Hope this info helps.

Thank you for your help. I had checked that website....but didn't find sizes when I had looked the first time. Found it this time though! Thanks again for your help. I will probably stick with the Satin Ice and see if my supplier can get the 10lbs pails in. Too bad they don't make the 10kg in black...

Before I started making my own fondant, I used Satin Ice exclusively. I ordered it directly through them, but at that time, there was a minimum order of $100.I had to call them to order it, as they did not take orders via Internet. I would call them and see if they still provide that service. It may be easier than trying to go through the dealer.

Theresa

AIm using virgin ice for the first time.. Should i refrigerate the left over or on room temeprature? I have always used wilton fondant.. Havnt found any here in toronto !

Does it take few days to dry ? I have to make snowflakes for frozen theme cake as cake decoration on top of the cake.. Should i make them new days before or the same day when decorating the cake?