Has anyone had issues with Satin Ice lately?

I buy it in the 10kg pails, to do my white fondant-covered wedding cakes mostly, but have been finding it incredibly aggravating lately to see latent bubbling occuring. Sometimes when I leave a cake overnight, the next morning it will have bubbles under the fondant that are now impoosible to pop and squish (as the surface is dry).

For the record, I ganache carefully, leave to dry, then brush with hot water, then apply fondant that has been carefully rolled (popping bubbles as I roll out). I do not use cornflour to roll out.

Any ideas, folks? I have gone back to Pettinice strictly for my wedding cakes as I do so many with ultra-smooth surfaces and lustered finishes that I can't afford to have this bubbling issue occuring!!

Thanks in advance

Evoir - I can't help you at all with why but exactly the same thing has been happening to me. Have not been doing anything different but am getting this bubbling - and is later as well so like you said, impossible to fix. I have used Pettinice up till just recently but bought a 10kg tub of Satin Ice on advice from others that it was better. And I have had this trouble. Have finished that first tub but bought another 10kg Satin and 7kg Bakels. Am going to give the Satin one more try but then will just go back to my old one. Problem is I am now hesitant to use the Satin I bought as don't want to have to recover so keep using the other one lol. Is so frustrating

hi I am NOT a fan of Satin Ice. Had nothing but problems whether its the tearing or that horrible elephant skin.

Thanks Ellawillow and sweetstikz. I

It's like they've changed the formula *sigh* on a recent cake I had to tear off the fondant, and scrape the ganache off, then re-ganache and re-fondant the morning of a wedding. I hate cutting it that close.

Ellawillow - I am in the same boat. One thing I just remembered is I've mixed Pettinice (Bakels) with Satinice (yeah, a lot of kneading!) to make use of the S.I. I just can't trust it anymore with my wedding cakes. I'm going to stick with the 7kg buckets of Bakels from now on. Maybe use the SI for fondant figurines or flowers and cut outs etc.

I find the Satan ice behaves better if you mix it with bakels.
I actually cut the colours with white bakels and find I don't have any problems and because the colours are so strong you really don't change the colour a whole lot.

I don't buy a lot of Satin Ice but have heard that it doesn't repond well to kneading - in other words ... those of us that are used to the amount of kneading for Bakels - will be actually 'over-kneading' the Satin Ice which results in the 'air bubble' issues

Have you all tried the new coloured Bakels yet? I don't buy a lot of pre-coloured fondant - but do buy the red, green & black.

the new coloured bakels , is very soft , I haven't covered a whole cake with it neat yet but it is very highly coloured so have mixed it with the white and it is not as soft.


the over kneading of the Satin ice makes sense. I find it crazes around the edges when used straight and I have probably overkneaded it come to think of it.

Whilst on the topic of air bubbles -

Have you girls got yourselves some acupunture needles yet? they are fantastic for air bubbles - don't even leave a mark - I pop any visible bubbles whilst I am rolling out and again after I have covered the cake.

Makes your old pins look like crow bars

Hi ladies... Have any of you tried Fondx? It is fab to work with and SO delicious in comparison to the taste of Bakels or Satin. I purchase mine from JL Stewarts. You could call them and enquire as to whether you may be eligible for a wholesale account?! Fondx also have pre-coloured in both their regular range and also the Elite range.. the Elite tastes AWESOME.. almost too good because at the end of a decorating day I find myself stuffing my mouth with the off cuts.. oops!

http://www.countrywide.net.au/distributors/jlstewar.php

AWhere can you get the needles? I live in Columbus Ohio and i have heard the acupuncture needles are wonderful for popping the air bubbles in fondant but have no idea where to get them can someone please help me by telling me where or how i can get them? Thank you so much in advance.