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Satin ice dark chocolate fondant

post #1 of 3
Thread Starter 
I purchased chocolate fondant as an alternative to coloring rtr brown. I want to make two things: cup cake toppers with a wood grain texture effect using a mat and secondly a tree stump 6" cake again with wood effect.

My issues are the fondant discs don't seem to be air drying even after a few days. They seem quite sticky and won't peel from my baking paper without stretching out of shape. My regular fondant discs made at the same time have dried. Will it dry out but just take longer or is it too different from regular fondant to do this?

When I cover my cake I want to use the impression mat to add thewoodgrain effect. Presumably I can only do this when the cake is covered as it would stretch when I lift it after rolling. Because the chocolate fondant is quite tacky I am worried the texture mat will stick too much and pull the fondant away from the cake. The cake will also be uneven around the outside to make it look more realistic so using the texture mat will be tricky as it's not that flexible to,work with any 'nobbly' bits!

Any advice re this type of fondant is GATT appreciated. Thank u!!
post #2 of 3
Thread Starter 
That should say 'greatly' appreciated. iPad typo!
post #3 of 3
I am just a novice and hobby baker, so maybe someone more experienced can chime in. I have used both the Satin Ice Dark Chocolate and impression mats, but not together. Here is my advice:

With regards to the discs, try adding a little Gum Tex or Tylose powder to the SI to help it dry faster. Also, dust whatever you are drying the discs on with some cornstarch or PS/cornstarch mixture to prevent sticking.

As for the impression mat, I have used a mat and an impression rolling pin before. I rolled the fondant a little thicker than normal, then used the mat or impression roller. From there, I rolled up the fondant around my rolling pin (I have a huge aluminum one with handles) and applied to the cake from there. I draped the fondant over as usual and smoothed. I think the key is to have the fondant a little thicker than usual. And work slowly.

Hope this helps you a little.
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