Cake Central › Cake Forums › Cake Talk › Cake Decorating › Good bye Satin Ice, I'm sorry, but you've changed
New Posts  All Forums:Forum Nav:

Good bye Satin Ice, I'm sorry, but you've changed - Page 4

post #46 of 60
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. .
post #47 of 60
Oops that is almost two weeks have past
post #48 of 60
Thread Starter 
Quote:
Originally Posted by RubinaD View Post

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.

post #49 of 60

I must have old stock (no surprise living in Australia) cos I still love Satin Ice and it is not too soft or elephant skinning.

post #50 of 60

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:

 

  1. 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.
  2. 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.

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #51 of 60
Thread Starter 

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

post #52 of 60
Ok i loved reading ask of these posts BUT, NO I AM LEFT WONDERING WHAT TO USE!! I love in a rural area and only have hobby lobby and Walmart to buy from. Hubby lobby switched to Satin ice when all i have ever used was Wilton. WOW IT WAS AWFUL AND SO GOOEY. I USE IT TO COVER A CAKE BUT CAN'T COLOR OR ADD TYLOSE. So can anyone tell me the next best thing??? I an green to allot of products due to lack of availability. Thanks in advance!!!!!
What will they remember you for? Make it count!
Reply
What will they remember you for? Make it count!
Reply
post #53 of 60
Quote:
Originally Posted by legina2005 View Post

Ok i loved reading ask of these posts BUT, NO I AM LEFT WONDERING WHAT TO USE!! I love in a rural area and only have hobby lobby and Walmart to buy from. Hubby lobby switched to Satin ice when all i have ever used was Wilton. WOW IT WAS AWFUL AND SO GOOEY. I USE IT TO COVER A CAKE BUT CAN'T COLOR OR ADD TYLOSE. So can anyone tell me the next best thing??? I an green to allot of products due to lack of availability. Thanks in advance!!!!!
I'm just a hobbyist so I'm in the same boat craft stores or a very small chocolate/ cake supply shop who carries fondarific but only the colors! So I first used mmf which tasted nice but Is not so consistent to work with then I tried Michelle fosters fondant love it!!! I like being able to add my own extracts to flavor it! Best yet it's super cost effective, but time consuming to make, so works for us hobbyists, especially when I'm giving my cakes away for free!
make a little birdhouse in your soul TMBG
Reply
make a little birdhouse in your soul TMBG
Reply
post #54 of 60
I use Pettinice and like it a lot.
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.
Reply
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.
Reply
post #55 of 60
Quote:
Originally Posted by leah_s View Post

I use Pettinice and like it a lot.


Leah, Have you ever mixed white chocolate in your Pettinice?  It tastes really good and doesn't change how easy Pettinice is to work with.

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply

I love what I do and do what I love

https://www.facebook.com/JeanneWinslowCakeDesign

Reply
post #56 of 60
No, but a few times I have mixed Pettinice and Wilton fondant. Very easy to work with and tastes better than W alone. There was a discussion on here about a year ago when quite a number of people noticed than W fondant tasted better than they thought. - once it was out of the packaging and they didn't know ot was W. Its never going to be #1, but for a lot of folks its what's available.
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.
Reply
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.
Reply
post #57 of 60

I love the Pettinice. Especially the price $40 for 15lbs at Restaurant Depot.

post #58 of 60
^like
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.
Reply
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.
Reply
post #59 of 60
The only issue I've had with satin ice was chunks of hard unmixed pieces. Otherwise, its my favorite to use.
post #60 of 60

I'm so glad I found this thread. I thought I was losing my mind. Several years ago I purchased a bucket of Satin Ice and absolutely loved it. However, it was more expensive than Wilton and not readily available in my area. I am a hobby decorator, so I just stuck with Wilton. When the taste of the fondant was super important, I added a few drops of clear candy flavoring to it. I went this past week to buy fondant at Hobby Lobby and realized they had stopped carrying the Wilton fondant and only had the Satin Ice. I needed it, so I paid the extra $4 for the box, used my 40% off coupon on my phone and went on my way. It was a total nightmare. I wanted to give the cake a draped swag all the way around, add white rosettes, and blue molded chocolate birds to it - kind of symbolic of Cinderella's blue dress, white trim, and the little 'helper' birds. I covered the cake and immediately got big paunchy bubbles on the sides. I pierced them and mended the pinholes. A little while later, they were back. The fondant was so soft and sticky, the folds of the drapes stuck together and it stretched out so badly moving it from the board to the cake that I gave up after an hour or so and went with a completely different design. Needless to say, I was not a happy with the fondant or the final cake. It just wasn't what I wanted in the end. I tried mixing in powered sugar and dusting it with cornstarch to try and keep it from sticking. NOTHING worked. I have never had so much trouble with a fondant covered/decorated cake. I swore I was going to stop decorating because I thought it was me and I had lost my touch and any ability I thought I might have had with cake decorating. Now if I could only locate some of the brands you all were discussing it would be great!

Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.
Reply
Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Good bye Satin Ice, I'm sorry, but you've changed