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Satin Ice Fondant is cracking

post #1 of 47
Thread Starter 

Last weekend I purchased a 20 lb bucket of white Satin Ice fondant for the first time. I have purchased their 5 lb buckets of red and black fondant, because I usually make my own (MMF) and I never had any problems. I love the taste and texture.

 

But last week I had 3 cakes and I just couldnt bother to make any fondant. So I covered all 3 cakes and I noticed that the fondant seems dry and it cracks, can anybody explain why this is happening?

 

I used chocolate ganache under each cake, and brushed it with water/corn syrup before covering with fondant. I thought that maybe I was rolling the fondant too thick so I tried to roll it thinner and noticed it was still happening. There was even a few little spots where it looked like it was going to rip, but I managed to cover that up with decorations.

 

Before rolling the fondant I kneeded it with some shortening and I used cornstarch instead of powdered sugar so it wouldnt dry out while kneeding.

 

Any ideas why this is happening?

post #2 of 47

Don't worry - it's nothing YOU did! I have had the same issue, as I live in a very dry climate. You need to keep it covered ALL the time (with saran wrap or in bag)  and work quickly. If you are used to MMF, this is a very different type of fondant to work with.

Edible art is the best kind of art!
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Edible art is the best kind of art!
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post #3 of 47

MissCupcakes! CS is a DRYING AGENT! Don't use it, and don't use PS unless your fondant is too soft, which shouldn't happen with commercial fondant. Roll out using a silicone mat or The Mat, and be sure your cake is ready before you start your fondant (unless you use The Mat, in which case it will hold while you dampen your cake. I personally prefer Pettinice, Fondx or Fondariffic, but am considering taking the plunge with Massa Ticino.

post #4 of 47

I've used SatinIce for years and just never have any problems with it.  I always roll it out on my counter coated with the thinest film of veg shortening.  Never use ps or cs.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 47

Like I have stated a hundred times, I use corn starch EVERY.SINGLE. TIME I roll my fondant out, whether it is for a huge 16" cake, or a small accent piece. It cannot be beat, in my book! I think sugar is too sticky, and you have to use way too much to keep it from sticking. And it is hard for me to pry it up when I have used shortening, and I hate using a mat. It is just unnatural feeling to me, and I hate the way the fondant looks when it comes off of it.

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #6 of 47

Hi MissCute Cupcakes,

Based on your comments, I would like to offer some suggestions for attaining a better result using your Satin Ice Fondant.

 

• We do not recommend using very much corn starch or shortening for handling the product. Both these products can alter the fondant and make it difficult to work with.

 

• If you find that your Satin Ice is dry or cracking when put on your cake, we would recommend additional kneading time. It is very important to knead the fondant until it is warm to reactivate the gums. This will help to increase elasticity and reduce cracking.

 

• If you prefer to use shortening when kneading the fondant, use a small amount on your hands and don't add any directly into the fondant. Also, if you prefer to use corn starch, add only a small amount on the surface that you roll the fondant out on.

 

I hope this helps you to work with your Satin Ice and please feel free to reply if you have any additional questions. You can also see our website www.satinice.com or our Facebook page www.facebook.com/satinfinefoods for additional Q&A's and tips.

 

Our best,

Your friends at Satin Fine Foods

post #7 of 47
Thread Starter 

Thank you all for your input. It seems like we all have different results with these different types of fondants. Handymama I'm glad you mentioned The MAT because I have been watching youtube videos and reading reviews about it and I think I might give it a try. The cornstarch, powdered sugar, and shortening is getting way too messy anyways and my countertop always ends up all sticky.

 

I really do like Satin Ice, and I plan on still using them, but I'm going to try a different approach before I give them up completely!

post #8 of 47
I had the same problems. I bought 3 different buckets of the Satin Ice in different colors and it cracked like crazy. I did everything that was suggested--kneaded it forever, used only a tiny bit of powdered sugar when it stck to my silicone mat, and had the cake right there and ready to cover. I spent a lot of money and was so unhappy with the results. It also didn't roll out especially smoothly. Don't think I'll use this brand again--I spent a lot of money on it and really didn't like it at all.
post #9 of 47
I was going to post a separate post, then found this one. I just decided to use Satin Ice for the first time last week. I kneaded it then rolled it out on a Wilton mat, not using anything sprinkled in the mat. Seemed to work great. Trimmed the excess fondant, then went to smooth the fondant that w on the cake, using the fondant smothers. They started sticking to the fondant, so I put a tiny bit of corn starch on my hands, then rubbed that onto one the fondant smothers, then smoothed the cake. The instructions in the Satin Ice bucket reads, "Roll or sheet out fondant using a thin barrier of corn starch or powdered sugar to prevent sticking." If corn starch is the culprit, then it should not be listed on the instructions to use it. I used much less rubbing it on my hand than I would have if I had used it to roll it out, as the instructions suggested.

Everything seemed to be ok until the next morning. There were huge air bubbles under the fondant. I have never had that happen before. I took the fondant smoother to the cake, not realizing the fondant had dried so hard, and the fondant just cracked and collapsed. My cake was ruined. I was so upset, but thankfully one side looked ok, so I made that be the front. This was just a family cake, and I did not have any extra fondant to redo it.

I cannot believe how badly this Satin Ice fondant dried out; it was just a hard shell on the cake. The fondant decorations I put on the cake were like hard candy by the time the party rolled around. That was only 6 hours after I made them.

I decided to not even serve the cake and just used it as a party decoration. We had some other cupcakes we were able to serve. I'm really disappointed in this fondant, especially at $7.50 per pound. Yes, it was easier to work with, but I was embarrassed and could not serve my cake.
post #10 of 47
Totally unrelated to the topic but SecretAgentCakeBaker- LOVE that name!!!!
post #11 of 47
Thanks! icon_smile.gif
post #12 of 47
I always use the Sweetwise mat for satin ice because it does dry out easily. The mat works beautifully and is well worth having. Satin ice is definitely one of the best tasting commercial fondants. Was the cake cold when you covered it? If it was then it forms gas as it warms and creates the big bubbles. Try to chill it only as much as absolutely necessary to firm it. If possible to drive a dowel in somewhere that will be covered by a decoration it makes a "chimney" to let the gas escape
post #13 of 47

I've used Satin Ice for years, and just do not have all the problems that others report.

1.  You do have to knead it until it warms up and becomes elastic.  The kneading activates the gums in the product that make it elastic.  Probably 5 minutes of kneading.

 

2.  I always roll it out with the thinnest film of veg shortening smeared on the counter.  Haven't used a mat, just because I was taught to pick it up supported by my forearms and place it on the cake.

 

3.  Fondant goes on a cold cake better.

 

4.  The temp of your cake has nothing to do with making bubbles under the fondant.  

 

5.  Cakes don't make gas.

 

6.  There is, quite naturally, air inside you cake.  It may be between the filling and the cake layers (see thread on "My newest trick" to get air out of cakes and prevent bulging)  ;  it may be between the bc/ganache and fondant.  To allow it to escape, you *always* run a thin sharp knife edge along the bottom of the fondant and board.  Sealing up the cake too tightly by thoroughly pressing the fondant to the board traps the air underneath the fondant.  As it naturally tries to move out, you'll get a bubble.  If the tier is to be stacked, just poke a hole (skewer sized generally works) into the top.  This hole will be covered by the next tier.

 

7.  If you do get a bubble, insert the tiniest straw like thing you have into the bubble and suck the air out.  You are not putting your mouth on to the cake and you are not blowing onto it.  Suck the air out.  To repair the hole you just made, dissolve some of the fondant into water and make a thick, thick paste.  Using a light touch and a small spatula or knife edge, repair the hole with the paste.  

 

8.  To keep your fondant softer, after its applied, rub some veg shortening - a tiny bit - onto your hands and rub your hands lightly al over the cake.  It will be a bit shiny, but the fondant will stay a bit softer.  However, applying dusts will likely be streaky if you're applying them all over, and painting on the fondant will likely not be successful.  If you're just applying fondant decos, there's no problem.

 

9.  Fondant is *supposed* to get firm on the outside of the cake.,  Very firm.  Some people might call it hard.  It's what it's designed to do.  It seals the cake.  If you don't like the product, use bc.

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #14 of 47

Just one tiny thing to add from a newbie...this happened to me recently when it tore and cracked on the edges and after some on-line reading I decided to check my expiry date and yes, my fondant was expired! I got out a fresh batch and made sure the expiry date was fine and voila, the cake covered just fine. Just a thought to double check that :)
 

Amanda

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Amanda

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post #15 of 47
My biggest problem with satin ice is that it gets so hard that when I stack the cakes then transport it to another counter or the venue it cracks due to any movement. Is this normal? What should I be doing differently?
I used the Duff Goldman fondant which never seems to stay moist (unhelpful at times) and now the only other fondant I've used is Satin Ice, so I've gone from super soft to super hard fondant.
I live in Canada in a really dry climate. Does that effect fondant and cracking?
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