JUST WONDERING IF ALL OF YOU FELLOW DECORATORS HAVE FOUND ANYTHING THAT YOU CAN WORK IN TO SATIN ICE TO GIVE YOU A LITTLE LONGER WORKING TIME. IT TENDS TO DRY OUT QUICK AND I AM TRYING FOR THE PERFECT FINISH.
Sounds like a great question & I'd also like to hear the answer ...... so here's a bump.
If it starts to dry out, I usually just rub my hands with alittle crisco and then work it into the fondant and it usually gets softer.
I have heard that adding Glyserine is supposed to add more exasticity and keep it from drying out so fast. I have not tried it yet though..
I too want to know. I covered my GD's purse cake with it and when I went to cut the cake it was hard and I was embarrased. I raved on how it tasted sooo much better than Wiltons icky fondant and they all would like this and then it was hard. How do you cover a cake and keep it soft and pliable.
Just before I my cakes are ready for pick-up or delivery, I steam them with a small clothes steamer I bought just for cakes. The fondant seems to be much softer when you cut it. Just make sure that you do not touch the cake after it's been steamed.
Are you rolling your fondant out on powdered sugar?
I roll mine out on a big food safe plastic sheet so it stays nice.