Help please!! I ordered the Chocolate Satin Ice fondant from Global Sugar Art, and this is the first time to use it. I tried to roll out to put on my cake last night, and I could'nt even lift it to put in on...is was wayyyyyy to soft!! It is a 14" round about 6" tall cake. I used some powdered sugar for the stickness. Any help greatly appreciated!!

I know that Blakescakes uses 2/3 satin ice and 1/3 wilton fondant. It makes the fondant perform better. If you were going to do that - you would have to color your white wilton fondant brown and then mix it in. That's all I've got though. Hope this helps!

Try kneading in some tylose or gumtex to the fondant, let it rest for an hour or so to see if that will help. I don't know how much you will need. It will depend on how much you are trying to fix. Knead in small amounts until it starts to feel stiffer, wrap, and set it aside.

HTH

Michele

I also had that problem with the chocolate and more recently the black Satin Ice. I simply kneaded in some powdered sugar and let it sit for a fw moments and it firmed right up. Careful with how much you add as it may get a bit dry and then you'll have to add in a smidgen more shortening.

I also had that problem with the chocolate and more recently the black Satin Ice. I simply kneaded in some powdered sugar and let it sit for a fw moments and it firmed right up. Careful with how much you add as it may get a bit dry and then you'll have to add in a smidgen more shortening.