I used to love Satin Ice. But the last 2 cakes I have made I get the "elephant skin". Thought is was me but now I am wondering if it is the Satin Ice!

There was another thread just recently about someone else having problems with SI and the rep posted on here and said they had an equipment problem that effected a small batch of the fondant.

At this point, I'd say their problem is a much bigger than they realize or want to admit. But I'm in the not using it anymore camp, too.

So the elephant skin wasn't just me!!! That is good to know. Too bad I just got a HUGE bucket of it.

I use to think it was me when I used SI. The last couple of cakes I did using it was a nightmare, thought "OMG I need to take a refresher course on fondant". Then I saw that last thread on SI and decided to experiment with a few. There is one company were I live that has their own fondant and I must say it's my new love. Tastes great, and goes on with such ease. I used what SI I had left for little things, like cookies and cuppies.

Just made a b-day cake, with my new bucket of Satin Ice, well same problem as you gals! I thought, why is this so dry, tried everything too, and had the same elephant skin problem. Thinking it was me, glad to hear it wasn't!

oh my goodness. i was using satin ice last nite to cover a wedding cake. we had trouble last time we used it, but thought we'd give it one more shot (mostly because i didn't want to color the fondx that i usually use). we ended up ripping the S.I. off the two cakes we covered and used fondx. there were some very strong words from dh. he also pledged that S.I. is CRAP and we aren't using to cover anymore cakes. i agree. i received a sample of massa today and i'm going to look into that, fondarific or stick to fondx.

everything i hear is that fondarific and massa are price comparable to fondx if you use it as thin as they say you can. i hope to get some time to play before our next fondant cake
would love to hear others experiences with those two (massa and fondarific)
linda

Interesting! I've always used Pettinice, which tastes good and handles well. But I decided to try the new Satin Ice buttercream flavored stuff -- I had never used Satin Ice before. I don't think it tastes like buttercream -- it tastes like fondant to me -- but I thought it handled really well. It sets up very smooth and seems a little more forgiving on uneven surfaces than the Pettinice, which I use pretty thin. I wonder if Satin Ice is moving toward the new product and losing quality control with the old line.

Hi,
Just wondering if any of you know if/where you can buy Massa is Canada?
thanks,
Jodi

I have tried the Massa, wasn't thrilled with the taste, seemed a bit difficult to work with. We carry both the fodariffic and pettinice in the store and I must say that the fondariffic flies out the door, we have had problems keeping it in stock. We also do well with the pettinice, easy to work with but you have to use three times as much as you do of the fondariffic. I don't think the fondariffic can be beat. Quoted an amount needed for a cake the other day to a customer: pettinice would have taken 8 lbs. fondariffic 2 lbs. Big difference, well worth the cost.

I have a20 lbs tub of satin ice thats just useless I am switching to fondarific .

By the way, I can't stand Satin Ice either!! Makes me feel like a failure everytime I use it! I prefer MMF and am looking forward to trying Duff's because I can get black and red and use a Michael's coupon! It's local and will price out great with the coupon!!!! No more Satin Ice...ever!!!!

for any of you weeding out your last bits of SI, mix it with another brand (I used Wilton) and it's ok!
I have always had issues w/elephant skin using SI, but have worked around it as I usually just use fondant for accent pieces.
I really like Wilton for accent pieces as it dries firm & no elephant skin!

I am also totally impressed by Wilton's fondant now - not only tastes decent but very easy to work with and SOOOO much better for making fondant figurines with. For covering a cake though - I seem to get the best results by mixing half Wilton and half mmf (mmf seems to make it stretchier so it doesn't break as easily as with 100% Wilton fondant)

I've recently had great success with Wilton, and the flavor is just as good as SI (imho). For workability, I can't find anything that compare to wilton, it's so easy. Though I'm not an experienced pro or anything.

I bought red Duff fondant but haven't used it yet. I'm just excited to be able to get precolored fondant w/out paying for shipping. With my coupon, it was about $15 for two lbs., not too bad. I'm going to buy the black next.

I have heard a roumor that satin ice is going to be sold in the super markets now. Perhaps thats why everything is taking a down ward turn. Things usually do when they hit the open market.... has onyone seen it there?

I would have thought Wilton would be the first fondant to be in grocery stores, if any brand at all...

Dare I say this...It seems like Satin Ice is not only lowering the quality of their product to increase profit, but now putting themselves on grocery store shelves? Really?

I drove 15 minutes to Michael's for Wilton fondant when my cake supply store is a 2 minute walk away. Have pigs started to fly?

Good tip, though, cutting the leftover SI with Wilton to not mark it as a total loss. Will do that for sure.

With all these complaints, has anyone heard from Satin Ice? I know some of the suppliers watch this site. I think they should explain whats going on with their product, for the sake of there business.

I wonder if any of the people endorsing the SI product will continue to do so. If you look on their website it is quite the list. Buddy from Cake Boss says he orders 150 pounds of SI at a time and that he has been using it for 20 years.

I love MMF. So easy to make, colors well, not expensive, plyable and easy to work with and tasts great if you like marshmellow cream.