I am so frustrated it's not funny. I spent the entire afternoon yesterday trying to cover a 6" and 9" round with Choco-pan and failed. I ended up just repairing the buttercream on my cake and forgetting the fondant. I have covered an 8" and little 4" cakes in the past with it and it worked fine and looked great. I am a hobbiest and the cake I was making was for a family Birthday so it's no big deal, however I have promised a friend a 2 tiered, 6" and 10 " cake for her wedding gift in June and now I am really stressed. Trying to cover yesterday's cake was practice for June. My confidence is now shot to ---

I know Choco-pan is a little harder to work with, but I have covered cakes in Satin Ice and although I like Satin Ice to work with, I don't like the chewy texture of it. I really like the taste of Choco-pan and being able to go a little thinner with it.

I am looking for any helpful suggestions I can get from anyone who uses Choco-pan. Time is running out and I have to have this mastered by June!

Thanks.

Did you warm the choco-pan slightly in the microwave before starting? I have used this product before and heating slightly really helped me.

Be careful not to overheat the Choco-pan. I like to mix 50% chocopan with 50% Satin Ice or Pettince. I find it easier to use and it tastes good too.

Minette
www.minetterushing.com

Thanks so much. I knew I could count on help from the Cake Central gang. . I did slightly warm the fondant and was careful not to heat too much. I'm going to take your advice and mix 50/50 Choco-pan and Satin Ice. Will I still be able to roll it a little thinner than I would normally roll Satin Ice?

Sure.

The Choco-pan makes the regular fondant more forgiving. It won't dry as quickly & you can fix dings for quite some time

Of course, rolling very thin has it's own issues with things showing thru, like filling lines, bulges, and other imperfections....

Rae