Imagine yourself on a Saturday afternoon in your kitchen. The air is warm and smells like freshly baked cake. You stand at your counter rolling out Satin Ice’s dark chocolate fondant. Unlike many other brands you have tried, the fondant is soft and flexible, making it super easy to work with. You lay it over your cake and the deal is sealed. Your cake looks professionally made and there are no creases in the fondant. It tastes delicious and adds that magical touch to your cake. You have found the fondant for you: Satin Ice. With 20 pounds of this stuff, there is plenty to go around for all of your cakes.Using Satin Ice Fondant:Prepping the CakeCrumb coat your cake with a thin, smooth layer of buttercream. Smooth well with a bench scraper. (Refrigerate to set buttercream.)Kneading & RollingKeep hands, tools, and work surface clean. Knead to warm fondant and activate gums, and to eliminate any air pockets. Immediately roll to 1/8 inch on a non-stick surface. Use a thin dusting of cornstarch or confectioners sugar if desired.Covering, Smoothing & TrimmingWhen covering a cake, it is important to work quickly to avoid wrinkling and cracking of the fondant. Place fondant on cake as centered as possible. To smooth, start at the top and work your way down the sides with your hands or a fondant smoother. Trim excess fondant. - Air bubble: Use a clean pin and pierce it at an angle. Smooth out the air toward the bubble until the bubble is gone - Wrap unused fondant airtight
- 20 lb
- Dark chocolate
- Ready to be rolled
SplitCase
