- 120 Posts. Joined 9/2010
- Location: Vancouver, BC
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Good bye Satin Ice, I'm sorry, but you've changed - Page 4
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So dissapointed with Satin Ice as a company. They were in contact several times to investigate why i was having such problems with their product. Almost two have now past and still have not heared anything, even after i have sent a follow up email. I guess they dont care about a small potato like me, when Buddy Valastro is endorsing their product. So so sad, and not impressed by the lack of response. .
They responded to me and have offered to replace the 3 buckets of the batch I was sure was bad. That doesn't speak to the other 3 buckets that were also too soft and therefore I'm assuming that stuff was the "new" Satin Ice. I wasn't going to buy any more, but I'll try this batch and give it another chance. I was very happy with their fondant for years, but if it's changed as it seems to have, this will be the end of it..
I also think it's rather aggressive that they have an exclusive agreement with Dawn. I'm literally having to change suppliers over this because I have no interest in making two stops for supplies if I don't have to. That means I'm having to develop a new relationship with another food sales rep. If anyone else out there has to deal with these guys, you know what I mean.
- 1,587 Posts. Joined 1/2009
- Location: Australia
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I gave up white SI a year or more ago. I would ganache and cover my cakes as usual. The next day the entire surface of the cake would be bubbling and rippling. I got so mad I said never again.
I now use SI colours (no problem there!) and Pettinice, as well as Fondx and Orchard for superwhite (both similar in taste and texture). Please be aware of two things with Pettinice in Australia at least:
- They make a summer and a winter formula. If you don't use it in good time your winter stock (made softer) will be really soft in summer! Similarly your summer stock will be a mongrel to roll out in winter.
- It is now made with gluten in it! They changed their thickener Ithink to a gluten-based one. The only gluten-free brand I can get easily is Orchard now.
I still have a few kilos left from my last 10kg pail of white SI, and I use it to make my own gumpaste and blend with colours for small jobs.
I hate white satin ice with a passion.
Evoir, yes, bubbling and rippling. But for the first 3 years or so it was great. And I've been calling it these last 6 buckets, but this has been going on for some time. I tend to just deal with things without always giving it a lot of thought and at first I think I tended to blame on it stuff other than the Satin Ice. At one point I even thought I must have forgotten how to properly fondant a cake!!! So I can't really pinpoint when it started.
That's interesting about the two types of Pettinice. I've heard people here saying not to go back to it- that's it's gotten too soft. I wonder if we just get the winter version here??? I haven't used Pettinice in years and was disappointed to hear that. This whole thing with Satin ice definitely came to a head over the summer. And I was kind of wondering if I should be blaming summer, instead of the Satin Ice -- until I got that small bucket of the easy to work with black, that its.
Anyway, thanks for the info!
On a side note, Satin Ice hinted I should add powdered sugar - well I added a ton, but the problem is the slightest bit of kneading causes a ton of bubbles, so extra kneading to add p sugar is unacceptable as well as a stupid thing to have to do when you're paying $62 for 20 lb