Satin Ice Problems

Decorating By claumontenegro Updated 5 Jul 2016 , 4:38pm by juliamc6

claumontenegro Posted 18 Jun 2010 , 9:43pm
post #1 of 36

Hello everyone, first time poster. I´m from Colombia and I started using Satin Ice 2 months ago and my cakes are cracking really badly!!! They look like moon craters....I used to make my own fondant (marshmallow fondant) and my cakes looked beautiful, and I changed to Satin Ice to make up some time... does anyone here have any tips on working around these Satin Ice problems... I tried with powder sugar, corn starch, and shortening, but the fondat dries too much and cracks, it´s a disaster!!!!!!!!

Please help!!!

35 replies
aandsmommy Posted 18 Jun 2010 , 11:25pm
post #2 of 36

I have been having troubles lately too...don't use too much corn starch and don't microwave. After my next two tubs are gone, I may play around with some other brands. No solutions, but the corn starch and microwaving seemed to be the worst for me.

bettinashoe Posted 18 Jun 2010 , 11:48pm
post #3 of 36

Hmmm! After reading this post I realized that I have had the very same problem with my last few cakes which were both covered in Satin Ice. The cracking started immediately and on one of the cakes I had to replace the entire lower tier. I have used Satin Ice for a few years and never experienced this problem before. I thought it was me! Thanks so much for sharing this information. I, also will begin experimenting some. I have some Fondex which is much softer than the Satin Ice and I don't remember it cracking.

bobwonderbuns Posted 18 Jun 2010 , 11:55pm
post #4 of 36

You know I'm REALLY glad you posted this. I love Satin Ice fondant, but the last four cakes I've done I've not had cracking but rather bubbles!!! In fact, I did a cake which I delivered this morning (the MacCallum wedding cake in my pix) and I covered the small tier one night, the next morning it had a bubble sooooo big that it literally split the fondant! The bubble stuck out like three inches!! There's no reason for that to have happened, and it happened on the middle tier as well, but not as bad. I've heard a lot of people are having issues with Satin Ice lately -- does anyone know what the deal is???

sweetiesbykim Posted 19 Jun 2010 , 12:09am
post #5 of 36

I now mix SA with either Choco-Pan or Fondex to prevent dryness and extend my work time. It seems like any I've tried aren't perfect on their own without mixing with another brand. Has anyone else tried this? icon_smile.gif

newmansmom2004 Posted 19 Jun 2010 , 12:18am
post #6 of 36

I've always had problems with Satin Ice getting elephant skin and cracking - that was as far back as a couple years. I don't use it unless I have absolutely no other option.

However, if I do have to use it, it does help if you mix some modeling chocolate in with it. The chocolate helps with the elasticity and I don't get the cracking and elephant skin. I mix about 2 parts of fondant to 1 part modeling chocolate. Mix it first, then color it.

HTH

neelycharmed Posted 19 Jun 2010 , 12:33am
post #7 of 36

I haven't had issues with SI, but I don't find the taste that great, so I switched to fondx- it's much better IMO
good to know some other options,
thanks for posting,
jodi icon_smile.gif

Edit Posted 19 Jun 2010 , 12:44am
post #8 of 36

Hadn't I read these kind of posts before, I would have broken down and cried today, while I was applying green SI to my son's cake, thinking it's all my fault. It looked horrible, incredibly dry and was literally breaking apart. I managed to hide the very bad spots, but still doesn't look very nice. I hope, I'll have better luck with colored fondant from other brands.

Kims_cakes Posted 19 Jun 2010 , 1:00am
post #9 of 36

So it's not just me? I know that I don't work all that fast, but it's a relief to find out that SI is the problem and not just me. I usually make my own fondant, but to save time (and sanity) it thought I'd play around with some other fondant. I used SI to cover the Toy Story cake for my son. It had elephant skin and was cracking by the time I was done. I should have stuck with making my own. icon_cry.gif

CakeandDazzle Posted 19 Jun 2010 , 9:58pm
post #10 of 36

i used to have thos problems, but i dont anymore... i dont use ps or cornstarch at all... only shortening... when i dye it i cover my hands in it... i also work fast and roll with a pasta roller or on vinyl

thatslifeca Posted 19 Jun 2010 , 10:11pm
post #11 of 36

Well it's good to know it's not me! Thank you all for posting problems you all have had using SI. It's really humid and weird weather lately here in Canada, and I thought maybe that could be contributing to the problem so I starting using a brand called McCalls, and I really like it. Soft and pliable goes on like a dream.

claumontenegro Posted 20 Jun 2010 , 4:04pm
post #12 of 36

The problem definitely is not me, as I thought. I thought I was doing everything very slowly to dry out the satin ice, but the truth, I think I tried everything and nothing works, the cakes are horrible crack and bottom edges are terrible.
The last ones made with satin ice are ugly, I have to put many things to cover all the imperfections and with all that the cakes are not well finished. There are cakes that i have to repeat the covering because the cover is broken or full of bubbles, are so ugly that it is preferable to remove everything and start again. The truth I lost much time and money with Satin Ice. Before i spent covered two cakes in an hour now hard all day covering the same two cakes with satin ice because it drys breaks, cracks, terrible!! I stop to making my own fondant for saving time, but i spent to much time using SI.

I don´t have a pasta roller so i´m goin to go back to making my own fondant. Thanks for the posts, it helped me much to see that the satin ice is not a good brand.
Please see my blog and see the pictures of the cakes that i made.
Thankyou!!!!
www.claudiamontenegro.blogspot.com

SunshineSally Posted 21 Jun 2010 , 2:33am
post #13 of 36

I had some of these same issues with Satin Ice a couple of times also. Kneading in Wilton Glycerine made a world of difference. If you still have some Satin Ice, give the glycerine a try. HTH

cheatize Posted 21 Jun 2010 , 2:41am
post #14 of 36

I read about this quite a bit lately, too. Has anyone contacted the company and directed them to these threads? If they read the threads, it may help them either figure out what they are doing wrong or what we are doing wrong.

sweettreat101 Posted 21 Jun 2010 , 6:16am
post #15 of 36

I have had the same problems with Satin Ice. You can knead in a little shortening. I just made my cousins wedding cake and for the large tier I used Fondarific no tears, cracks or bubbles. I did purchase two pounds of Satin Ice to make cut grass strands but only because it was half the price of the Fondarific. I will never use Satin Ice again to cover a large cake only decorations. Otherwise I make my own MMF.

thatslifeca Posted 21 Jun 2010 , 8:53am
post #16 of 36

To answer Cheatize, I have not given Satin Ice the thread on here, but I did send them an email once. Never got a reply.

I haven't tried mixing SI with anything else, maybe I should try that with what I have left. Thankx for the idea folks. I'd hate to see it go to waist. I was thinking maybe I could use it for decorations, but I've been kinda scared to use it.

cheatize Posted 21 Jun 2010 , 3:23pm
post #17 of 36

Hmm, no reply? That's bad business on their part. I guess eventually enough people will notice the problem, stop buying it, and maybe then they'll pay attention. That's really too bad.

Debbie_Satin2010 Posted 21 Jun 2010 , 5:04pm
post #18 of 36

To our valued SATIN ICE CUSTOMERS:

It has come to our attention that select users have had some issues using Satin Ice recently, while others have had no problems at all. Over the past few months we have implemented some new machinery to our production line to facilitate the growing demand of SATIN ICE. The new machinery proved to be very effective, however, temperature and humidity generated by the internal mechanisms affected a small # of batches. This has all since been rectified and we are confidant that SATIN ICE is back to the quality and consistency that so many of you have loved!! Quality is of utmost importance to us and customer satisfaction is our ultimate goal.
We are always available for support and strive to maintain excellence with our customers.

Please refere to our website; www.satinfinefoods.com for updates to our expanding line of fondant, testimonials, classes and to see who is using SATIN ICE.
Again, we thank you all for your continued support!! Debbie icon_biggrin.gif

cai0311 Posted 21 Jun 2010 , 5:10pm
post #19 of 36

Try Fondarific. It is pricey, but worth it. I have tried several different brands and homemade fondant that to me Fondarific is the best.

bobwonderbuns Posted 21 Jun 2010 , 10:48pm
post #20 of 36
Quote:
Originally Posted by Debbie_Satin2010

To our valued CUSTOMERS:

It has come to our attention that select users have had some issues using recently, while others have had no problems at all. Over the past few months we have implemented some new machinery to our production line to facilitate the growing demand of . The new machinery proved to be very effective, however, temperature and humidity generated by the internal mechanisms affected a small # of batches. This has all since been rectified and we are confidant that is back to the quality and consistency that so many of you have loved!! Quality is of utmost importance to us and customer satisfaction is our ultimate goal.
We are always available for support and strive to maintain excellence with our customers.

Please refere to our website; www.satinfinefoods.com for updates to our expanding line of fondant, testimonials, classes and to see who is using .
Again, we thank you all for your continued support!! Debbie icon_biggrin.gif




Thank you for posting that Debbie. I've always used Satin Ice but as stated lately I've been having serious problems with bubbling (waking up the next morning to see an entire side of a cake blown out is NOT my idea of a good time!) icon_confused.gif But I'm very happy to see that your company is listening to our concerns and have made the effort to communicate with us on this board. We really do appreciate it. Thanks again! icon_smile.gif

claumontenegro Posted 26 Jun 2010 , 1:37am
post #21 of 36

Yesterday I covered two cakes with Satin Ice and they are perfect!! The only thing that i did different was that I put the cakes out of the refrigerator and wait 10-20 min to warm up a little. Which means that the cake wasn´t too cold. I think that i covered the cakes when they are too cold and that drys the Satin ice.
I hope this "tip" helps anyone!!

MommaDukes Posted 26 Jun 2010 , 11:32am
post #22 of 36

I am glad it's not me.
I am a newbie and the Satin Ice tears on me,matter of fact I had a tear yesterday that made me sick!
Luckily, it is for a friend and I will just turn it to the back.

Occther Posted 26 Jun 2010 , 11:55am
post #23 of 36

Satin Ice is my least favorite fondant because I don't care for the smell. I do use it occassionally for accents. I was watching Cake Boss on my DVR last night. Buddy Valastro is one of their spokesmen - as you see him on a lot of their ads. He was doing the wonderful Marie Antoinette cake. There were tears all over the cake and he blamed the guy who covered the cake. Interesting.

MommaDukes Posted 26 Jun 2010 , 12:25pm
post #24 of 36
Quote:
Originally Posted by Occther

is my least favorite fondant because I don't care for the smell. I do use it occassionally for accents. I was watching on my DVR last night. Buddy Valastro is one of their spokesmen - as you see him on a lot of their ads. He was doing the wonderful Marie Antoinette cake. There were tears all over the cake and he blamed the guy who covered the cake. Interesting.





I saw that episode too, I agree very interesting, that someone as experienced as they are had that much tearing.

cakesbycathy Posted 26 Jun 2010 , 3:43pm
post #25 of 36
Quote:
Originally Posted by Debbie_Satin2010

To our valued CUSTOMERS:

It has come to our attention that select users have had some issues using recently, while others have had no problems at all. Over the past few months we have implemented some new machinery to our production line to facilitate the growing demand of . The new machinery proved to be very effective, however, temperature and humidity generated by the internal mechanisms affected a small # of batches. This has all since been rectified and we are confidant that is back to the quality and consistency that so many of you have loved!! Quality is of utmost importance to us and customer satisfaction is our ultimate goal.
We are always available for support and strive to maintain excellence with our customers.

Please refere to our website; www.satinfinefoods.com for updates to our expanding line of fondant, testimonials, classes and to see who is using .
Again, we thank you all for your continued support!! Debbie icon_biggrin.gif




No disrespect but:
This is at least the 3rd thread I have read lately about problems with Satin Ice. A LOT of people are having problems with cracking and tearing, including me. So I'm not sure it's accurate to say that it has affected a small number of batches.

I really hope the problem is fixed. Maybe others can post if they are still having problems. But I have 3 major cakes coming up and at this point do not want to risk using SI. I can't afford to have to redo the cakes.

aandsmommy Posted 26 Jun 2010 , 4:53pm
post #26 of 36

I hope so, too...or I need to find a new fondant.

hbarberycakes Posted 26 Jun 2010 , 5:32pm
post #27 of 36

i too learned i couldn't use powdered sugar with it. i grease my mat and hands with shortening. i haven't tried cornstarch so i can't really speak from experience with it. glad to hear it's not just me...i was starting to worry icon_smile.gif

vchin Posted 27 Aug 2010 , 4:13am
post #28 of 36

Just bought 3 tubs of purple for a wedding cake and it's giving me a lot of problems. I've used other fondant brands before and never had a problem.

Tried shortening but it's still cracking and tearing terribly. Will try mixing in with other fondant to see if that helps. Really don't like Satin Ice! icon_mad.gif

Does anyone know if the purple Fondarific is similar colour as the purple Satin Ice?

nordi2008 Posted 28 Aug 2010 , 2:13am
post #29 of 36

icon_cry.gificon_cry.gificon_cry.gif the last week I buy a 20 lbs tub and I have a lot problems working with satin ice icon_mad.gif is too dry thumbsdown.gif

vmertsock Posted 28 Aug 2010 , 4:30am
post #30 of 36

I had a problem with some I bought a month ago and called the company. They were fantastic! Put me on the phone with the owner to try to figure out a solution to make it work and sent me out a new bucket at no charge. While it didn't get here in time for my nieces wedding cake I was able to make what I had work and I really appreciated all the help they gave me. And a new 20 lb bucket! They keep a small sample of every bucket they send out so if you call with a batch number they can cross reference it and see what the problem is. Maybe they don't realize quite how much bad fondant got out if they're only relying on people calling in to tell them.

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