Cracking With Satin Ice?

Decorating By SSGirly Updated 28 Jun 2011 , 2:17am by LindaF144a

SSGirly Posted 3 Sep 2010 , 4:08pm
post #1 of 29

Is anyone else having this problem? All of my cakes since April have had major cracking issues when I am covering them. I am using Satin Ice, and it doesn't matter what pre-mixed colors I use, or if I mix my own. I thought maybe I was taking too long to cover my cake and it was drying out, but today I only took 15 minutes from pulling it out of the container to placing it on my cake. Any ideas?

28 replies
mayo2222 Posted 3 Sep 2010 , 4:15pm
post #2 of 29

Yes, just add a little crisco and you shouldn't have any problems.

SSGirly Posted 3 Sep 2010 , 4:28pm
post #3 of 29

I've been there.. It isnt helping.

TrixieTreats Posted 3 Sep 2010 , 4:40pm
post #4 of 29

This is of little help for you right now, but I had this same problem, exactly regardless of what I did, the weather/temp, coloring, and not...so I just stopped using Satin Ice....I could never get it to cooperate. I used fondarific for a while, I have been using Michelle Foster's Fondant recipe for several months and enjoy working with that, not to mention it is exponentially less expensive.

NFL Posted 3 Sep 2010 , 5:14pm
post #5 of 29

Hi,

I am going through the exact same thing!!!! I even called them to see if they changed their formula and they said no...hmmm...??? I am currently researching the issue and tested in high humidity vs low humidity, warm room vs cold room...same results... I just came across a very interesting statement made by Rose Levy Beranbaum in her new book, Roses Heavenly cakes...she states, " Crisco without trans fats does not work for this fondant because the fondant will lack elasticity." Now, she is referring to her recipe but I am wondering if : a) Satin Ice now uses crisco without trans fats or b) Because we are using crisco without trans fats to roll out or incorporate in the fondant it's creating the issue. I would think that the minimal amount I use to grease my hands or the mat shouldn't affect a product with a good formula though. Btw the shortening she recommended is called 'Spectrum' I haven't had time to find it yet or try it but if you do, please let me know how it turned out.

SSGirly Posted 3 Sep 2010 , 5:34pm
post #6 of 29

I've heard of spectrum, but haven't found it anywhere... though admittedly, I haven't been looking. The crisco I'm using as no transfats, so perhaps that is the problem. thanks for posting though... I don't feel like i'm going crazy anymore. Everyone always says: oh just slap some crisco on it and problem solved... I'm thinking, um... not hardly! How is her new book? I've been thinking about purchasing it...

cakeandpartystop Posted 3 Sep 2010 , 10:21pm
post #7 of 29

stop using satin ice use fondarific. it has unlimited work time. does not crack or dries out.always stays soft. if you need it to be stiff you put 1/4 tsp per pound of tylose. i sell it in my store and have used it for the sugar show compition. i love it and i stoped using satin ice about 3 years ago. if you try it you may like it. bev. good luck

cakesbycathy Posted 3 Sep 2010 , 11:28pm
post #8 of 29

There are A LOT of decorators having the same problem with SI. On another thread the rep posted that they changed some of their equipment or something and that a small batch of the fondant could be affected due to that.

Frankly I think thats BS since so many people have had problems and I have yet to get a decent batch in a while. For the most part customer service has also been really unhelpful.

I've stopped using it. Switched to Fondx. Love it!

countrycaker Posted 4 Sep 2010 , 12:06am
post #9 of 29

I found out about the cracking and elephant skin issues with Satin Ice a few days after I bought a 20 lb. bucket of the stuff. I needed it for a wedding cake and didn't have time to replace it with anything else. I kneaded some glycerin into it and (thankfully!) didn't have any problems. Of course, maybe it wasn't one of the problem batches in the first place, but I wasn't going to take any chances. Next time I'm trying Fondx or Pettinice.

Tracy7953 Posted 4 Sep 2010 , 12:22am
post #10 of 29

I love SI for small items...flowers, etc. I now use Rhondas MMF recipe. You roll it out, put it on your cake, smooth it and THATS IT! no fussing, worrying, elephant skin, cracking or anything.

chikadodle Posted 4 Sep 2010 , 2:06am
post #11 of 29

I've been having the same problems with Satin Ice as well. Since I already have so much on hand, I bought Fondariffic and started mixing them together. I usually use 1 part Fondariffic to 3 parts Satin Ice. It really helps and then I won't have to waste 100 pounds of SI.

As for the Spectrum shortening, you can get it at Whole Foods or most co-ops.

multilayered Posted 4 Sep 2010 , 2:30am
post #12 of 29

Ditto... I ordered a 10lb pail last month. I had no problem putting it on the cake but once it was on it cracked and there was also the "elephant" issue..I will not be buying it again.

TheCakeMovers Posted 4 Sep 2010 , 3:15am
post #13 of 29

Did the customer service folks take down the batch/pail information? I called on a Friday after a horrible Thursday night, and they took all of my information. On Monday she called back and said that the quality person there pulled a sample and was having the same issue, so she sent me 40lbs to replace my 20lb bad pail. This was a few weeks ago, but I've not had any trouble with it the new batch. She said the issues were because they did bring in all new equipment, and it ran too hot, so it messed up the actual process in how it was made because the formula wasn't adjusted. So they adjusted the formula, and that caused other problems...so they got rid of the old equipment, brought back the old stuff, and back to normal!

I used to have issues with it drying out too quickly, so I changed my technique from using cornstarch on the counter to using a large silicon mat with a light coating of shortening. I've found that as I knead the fondant on the silicon mat (and picking up a little shortening while doing so), it keeps it from getting too sticky from my hand heat, so I can knead it long enough to bring it up to a warmer temperature to work with. It rolls out quicker at a temperature closer to your hand temperature, as long as the mat has a good coating of shortening. Since then, no tearing, cracking, or elephant skin at all.

My mistake in the past was from not kneading it enough to bring it to a warm temperature, and using cornstarch without adding any shortening. I think a lot of folks will agree that your hands will "tell" you when the fondant is ready to be rolled out! I've also found that as you knead it, stick your thumbs through it while you've got it like a ball. If the fondant is doing anything but stretching smoothly, it's either not ready from a temperature standpoint, too dry, or a bad batch. If anyone else has anything else to add, please do so!

Good luck!
Matt

SSGirly Posted 9 Sep 2010 , 6:23pm
post #14 of 29

I called, and sure enough it was the fondant and not me. They are replacing my 20lb container, and I'm waiting on the results regarding my 5 pounder...

Kimmers971 Posted 9 Sep 2010 , 7:15pm
post #15 of 29

I had 4 5lb tubs of ivory replaced recently for problems and so far 2 of the 4 replacements aren't much better. I'm waiting on a call back from them now.

I'm going to try making my own next. I just don't want to waste all I have on hand icon_sad.gif

Suzisweet Posted 9 Sep 2010 , 7:45pm
post #16 of 29

Wow, I can not believe SI have not made an announcement if they are having problems....awful PR on their part. I really loved their fondant too.

I also use Fondarific but only in white thus far. I love it and will probably be trying their other colors as well.

CAUTION on the shortening adding. Some shortening is ok and sometimes needed but I have noticed that once you put too much that it actually causes the fondant to start to become crumbley.

riagirl Posted 21 Jun 2011 , 4:45pm
post #17 of 29

Is anyone still having problems with Satin Ice? I just recently started decorating again and used FondX which was fine but I really loved SI so I ordered a 20lb bucket. I used it this weekend and I had a lot of problems. I'm sure I kneaded it to the proper consistency but I had a lot of tearing and cracking. I had 4 cakes to make so after the first one tore and cracked, I tried different things on the other cakes...used shortening, rolled it thicker, rolled it thinner, used powdered sugar, etc. ALL with the same results! What am I doing wrong? I have another couple of cakes to make this week and don't want to go through SI hell again! This weekend's cake is a paid order so I really want it to be perfect.
Thanks everyone!

ChunkkeeMunkkee Posted 21 Jun 2011 , 5:13pm
post #18 of 29

I get them by 20 lb pails. Pail one, ugh.... banged my head against a wall, thought it was me and/or using the mat. Pail 2 same WITH OR WITH OUT the mat. It's defiantly the fondant. I have 2 more pails to go and then I venture into making my own fondant. This is goofy!!

riagirl Posted 21 Jun 2011 , 5:41pm
post #19 of 29

yeah it's really terrible. i've tried rolling it out on my granite countertop, the Mat, my Ateco silicone mat....to no avail! i think i've tried working with it in every possible way i know. i'm so so sad since i used to love love love SI.

Suzisweet Posted 21 Jun 2011 , 11:23pm
post #20 of 29

I had a different problem with Satin Ice but I just thought that I'd let you know that I contacted them directly by phone then by email...it took them a little while to finally get back to me but after giving them the lot number they pulled samples from that batch, confirmed there was a problem and promtly sent me replacement. If enough people do this maybe they will get to the bottom of all of the problems over the last year and fix them.

In case you are curious, my issue was with a container of pink....upon opening it, it was not the usual bright, pretty pink. Instead it was burnt pinkesh brown and smelled bad.

Hope they get it together!

Since then I have pretty much been sold on Fodex and Elite for colors. I also use a white fondant that I get from Ontario, Canada. There are two companies that I have used both are great (my opinion only).

handovertheasparagus Posted 22 Jun 2011 , 6:34am
post #21 of 29

I used SI for my first wedding cake-and first cake with fondant. I was soooo frustrated! I had read up on fondant, tried shortening...but I was up all night wrestling with fondant that cracked as soon as I tried to lift it from the mat.

I did get the cakes covered, but there were lots of small hair-like cracks. I ended up making a batch of buttercream to match the fondant color and using it to fill in the cracks. It actually worked pretty well, but it had me swearing off fondant forever.

However, I have done other cakes with fondant since then and haven't had trouble with cracking. I always attributed my first fondant troubles to inexperience...but perhaps it was the fondant itself!

cake_architect Posted 22 Jun 2011 , 7:13am
post #22 of 29

the first 20lb pail of SI i ever bought was the only pail that worked for me. since then, its been nothing but headaches, elephant skin, and ripping fondant. its so frustrating!!! i want to love satin ice, but every time i order more fondant i regret it. a few months ago i finally stopped using their brand and went back to making my own mmf. it makes me so sad!

for everyone who contacted satin ice- did you purchase your pail from outside vendors? i currently have a 20lb bucket sitting in my kitchen, half full, that is basically unusable. can i call SI and ask them to replace it, or will they decline since its not directly from them? i tried emailing them once but never heard back.

sweettreat101 Posted 22 Jun 2011 , 8:46am
post #23 of 29

I had the same problems with Satin Ice. I switched to MMF but got tired of making it. Now I use Fondex and love it. So easy to work with and no elephant skin or cracking. Less expensive too.

Suzisweet Posted 22 Jun 2011 , 12:43pm
post #24 of 29

@ cake_architect
I had purchased mine through CK supply and they did still honor the replacement.

Also, it will take time for them to get back to you...keep emailing and keep calling. They eventually will reply.
Suzi

SatinFineFoods Posted 27 Jun 2011 , 8:09pm
post #25 of 29

At Satin Fine Foods, we take your feedback and comments very seriously to ensure the highest quality control standards in production, packaging and service. From time to time we hear that some of you experience difficulty when it comes to working with your Satin Ice product.  For this reason we have developed an informative website featuring many well known professional cake artists providing how to use video instruction. See http://satinfinefoods.com/how.htm  

We take your concerns very seriously and will do what we can to remedy any problems you have had.  Please feel free to call our office at (845) 469-1034 and ask for Customer Service or email us at [email protected] 

Your enjoyment of our products is our number one goal and we hope to keep you as a loyal user.

Yane Posted 27 Jun 2011 , 8:41pm
post #26 of 29

My problem is the bubbles. That never happened before but my SI fondat lately is too soft and makes bubbles when I roll it. There nathing I do now that i didn't do before. Same brand but is coming way too soft which makes it harder to work with! This is happening with the white and Royal Blue!

I had to get rid of a whole bucket of white due to that reason. I can't stand fondant showing inperfections. I rather disregard it and open a new one that deliver a cake with imperfections. However, that is getting pricey!


Yane

Yane Posted 27 Jun 2011 , 8:44pm
post #27 of 29

I meant to say the issue I have with the Blue is cracking!

Yane Posted 27 Jun 2011 , 8:49pm
post #28 of 29

Yeap def since April. It's been two month of torture and wasted money icon_sad.gif

LindaF144a Posted 28 Jun 2011 , 2:17am
post #29 of 29

I used Satin Ice over the weekend for a cake. The blue cracked terribly. BUT, I had taken their blue and tinted it Royal Blue. It took so long for me to do 2 lbs that I noticed it was starting to dry out. I immediately put it back in the bag. I then colored the red a bitter deeper by adding a drop of black food coloring. This was only 1 lb and didn't take as long as the blue.

When it came time to use the blue, it had dried out too much and I got terrible cracking, like I said. But I know it was my fault. Instead of taking a small amount and experimenting until I got the proper blue I did the whole batch which gave it time to dry out.

The red cake however, covered beautifully. It almost seemed to drape and form to the cake with very little effort on my part. No drying out, no cracking, no tears and no pleating around the bottom of the cake. It was perfect all around. I was ecstatic after the blue fiasco. It was then I realized that I had worked the blue too much.

I am trying to decide to restock the SI. I think I will after my experience with the red. And as far as Fondx. I used it in a class last year and got terrible elephant skin and cracking. Plus in my research SI is cheaper than Fondx, unless I am looking in the wrong places.

It's a hard call, but I like it that a SI rep came on here to give the advice website.

One thing I would like one of these fondant companies that make colored fondant do is expand their line. I know there is a ton of colors out there and it is hard to get all colors. But a lot of schools use just about the same colors and it is not the primary colors. For instance I used a dark red, a royal blue and gold for three different schools. It was a different combination for each school, but these three colors just the same. Especially the gold color. While gold is not the color of real gold, it is a darker shade (think adding a touch of orange or copper or brown) than the primary yellow. I would think that with a little bit of research, there would be some common school colors that would be common enough to be able to sell to enough people.

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