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What am I doing wrong??

post #1 of 22
Thread Starter 

I am working on a cake and I have to use black fondant so I am using Satin Ice because it's dairy free (required for this cake). The bottom is a faux tier (9" square)   I have torn off the fondant twice because of elephant skin.  The thing is,  I have not used any powder sugar or cornstarch. 

I'm getting very concerned cause I will have to start the real cake soon and no time to get new fondant.  Is there something I can do to fix this or any ideas on what I am possibly doing wrong?

 

Thanks so much in advance,

 

Jeanne

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post #2 of 22
Thread Starter 

I posted this in the wrong forum - sorry but any help would be appreciated

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post #3 of 22
Thread Starter 

Any idea?

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post #4 of 22

Sadly, I find that to be the nature of SI black.  It's so saturated with color that it's very prone to elephant skin.  I don't know what is necessarily dairy free, but I sometimes find that adding in some white fondant makes it better without changing the color of the black.  I've also added in some Fondarific/Duff's black, black candy clay, or dark chocolate SI.  I suppose a bit of glycerin could help, too, but I've never tried it.

post #5 of 22
Thread Starter 

Thanks for the reply.  I have some Duff and was hoping to use it but it is made with dairy products and the guy I'm making this for has a major lactose allergy.  SI is dairy free.

 

I was reading another thread where Annabakescakes was talking about how her DH over kneads her fondant and she has to let it cool and rest - I'm doing that now but not holding out high hopes. 

 

Kinda hoping for a CC miracle - LOL   I really appreciate you getting back to me.

 

Jeanne
 

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post #6 of 22
Can you make/use some marshmallow fondant instead?
post #7 of 22
Quote:
Originally Posted by CCustomCakes View Post

Can you make/use some marshmallow fondant instead?

And use cocoa powder whle making to get it dark before adding the dye.....

post #8 of 22
Thread Starter 

I let the fondant rest for about 5 hours assuming I overworked it and tried again. It's a little grainy but I will be using other decorations so that should help.

 

Thank you all for your help.

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post #9 of 22

I haven't been on here very much in the past couple days, I wish I had seen this sooner to help! I would also recommend adding a bit of white fondant, since the black is so saturated. Second, handling it as little as possible and don't let it get too warm. I guess you figured that out, though :-) 

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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 #10 of 22
Thread Starter 
Quote:
Originally Posted by Annabakescakes View Post

I haven't been on here very much in the past couple days, I wish I had seen this sooner to help! I would also recommend adding a bit of white fondant, since the black is so saturated. Second, handling it as little as possible and don't let it get too warm. I guess you figured that out, though :-) 


Thanks Anna.  I read your post from another thread and figured I over worked it.  It's been a couple of years since I worked with Satin Ice and i forgot you are not suppose to knead it much.    Faux tier covered.  Not baking the real cake until Sunday morning.  At least I know what to expect.

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post #11 of 22

It's no doubt too late, but when I overwork the Satin Ice, I add a little glucose and it turns it back to good fondant. Corn syrup might work, but I haven't tried it.
 

post #12 of 22
Thread Starter 
Quote:
Originally Posted by howsweet View Post

It's no doubt too late, but when I overwork the Satin Ice, I add a little glucose and it turns it back to good fondant. Corn syrup might work, but I haven't tried it.
 


I'll remember that.  I still have part II of this cake tomorrow, and have some glucose on hand.  Thanks for the tip.

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post #13 of 22
Quote:
Originally Posted by JWinslow View Post

Quote:
Originally Posted by Annabakescakes View Post

I haven't been on here very much in the past couple days, I wish I had seen this sooner to help! I would also recommend adding a bit of white fondant, since the black is so saturated. Second, handling it as little as possible and don't let it get too warm. I guess you figured that out, though :-) 


Thanks Anna.  I read your post from another thread and figured I over worked it.  It's been a couple of years since I worked with Satin Ice and i forgot you are not suppose to knead it much.    Faux tier covered.  Not baking the real cake until Sunday morning.  At least I know what to expect.

You know, I remembered cornstarch can help pull it all together when it is being weird and overworked. I like to roll small bits of it with the different suggested product and see what is working best, so I don't ruin the whole bucket. 

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post #14 of 22
Thread Starter 
Quote:
Originally Posted by Annabakescakes View Post

You know, I remembered cornstarch can help pull it all together when it is being weird and overworked. I like to roll small bits of it with the different suggested product and see what is working best, so I don't ruin the whole bucket. ears ago


I've used a smear of shortening and then lightly worked In cornstarch to fix a small area but I've only tried on white fondant.  It worked pretty well.  I saw Sharon Zambito use it in a competition years ago.

 

I think not over working and a bit of glycerin will help. I have half a bucket left and only a 6x6 inch cake to cover so I should be pretty good to go. Thanks so much for all the great advice.

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post #15 of 22
Thread Starter 

UPDATE:  So I finished and delivered the cake.  I am calling it MY ASIAN HOT MESS.  I am posting it here cause I don't think I want to put it in the CC Gallery.  Taken at the restaurant.

 

The party loved it and the restaurant staff were impressed but I was completely embarrassed by the top tier. I never got the little corner designs on cause of all the time I spent trying to save this.   It is pretty sad when the faux tier is the best part - lol

Anna, how come you didn't come and rescue MY cake like that wedding cake you did?  only a ten hour drive for you - no biggy 

 

This is what I learned:

 

  • Avoid dairy free ganache. it doesn't really set up nice and hard, making corners impossible.
  • Avoid black fondant for covering cakes -  Airbrush is on my B'day list
  • Utilize Paneling technique - this would've solved most of the problems
  • Check out venue before hand.  The restaurant private room was next to the kitchen (NO AC)  That room must have been 87 degrees.  I was there ten minutes and I pointed out how the fondant and ganache are going to have problems. I left with a warning about keeping it cool. 
  • Always and I mean always appreciate when others don't see what you do - LOL

 

 

PS  I moved the bottom orchid to this corner to hide things - :0)

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