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Help with Black Satin Ice

post #1 of 6
Thread Starter 
I've been using a MMF recipe with good success, however I needed to cover a 10" cake with black this last weekend, so I bought some black Satin Ice brand fondant. It was a disaster! Within minutes, it began to dry out and tear and get awful wrinkles. Before I had even finished smoothing it on the cake it was hardening. It just looked terrible. I tried smoothing over with Crisco, but it was like it wouldn't absorb at all and no effect on the "elephant skin" look.
Granted, it is very cold and dry here, even with my whole house humidifier it's about 35% relative humidity in the kitchen.
Does anyone have any advice in how to keep it from immediately drying out? I have another "tire" cake this week and am scared to try it again.
I've called Satin Ice, but they have not gotten back to me yet.
Anyone with experience with satin ice black??
post #2 of 6

I used to keep it on hand at all times.  I'm not doing that many cakes any longer.  I was not above kneading in a little veg shortening, though.

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 #3 of 6

Black SI is often on the dry side.  I find that if I knead in some Duff's black [2/3 SI + 1/3 Duff's], I get something I really like.

 

Another option is to knead in some of your MMF. The SI is pretty saturated, so a 2/3 SI + 1/3 MMF wont' look much lighter.

post #4 of 6
Thread Starter 
Quote:
Originally Posted by maybenot View Post

Black SI is often on the dry side.  I find that if I knead in some Duff's black [2/3 SI + 1/3 Duff's], I get something I really like.

THANK YOU!!! I went and bought some Duffs and mixed it in and it worked beautifully!
post #5 of 6

So glad it helped. 

 

The cake looks great--very clean & sharp.

post #6 of 6

Hi,

 

One trick of professionals is to keep a light sugar syrup, known as simple syrup, close to hand. You can make your own by simmering 2 cups each of water and sugar for 10 minutes, then cooling it. Slice your cake in half horizontally, or slice the domed portion from the top, to open it up. Then sprinkle it liberally with simple syrup -- perfumed with rum, brandy or liqueur, if you like -- and assemble your cake. After sitting overnight, the moisture will be distributed through the cake and make it pleasantly moist.

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