I'm trying to cover cake dummies with satin ice fondant and it beaks or make elephant skin.
I alway use wilton fondant and it's more strong than satin ice. Satin ice is very soft and hard to work.
Shoud I rolled thicker?
or what to do?
I giving up!
Wilton is definitely easier to work with but Satin Ice tastes better. You probably just need to get used to using it. Satin Ice is more stretchy and yes, you might need to try rolling it thicker. When I tried it for the first time, I also had problems getting accustomed to the different texture. Keep practicing and you should get better at it.
If you think Satin Ice is difficult, MMF is a step up from that. It is even more stretchy and more sticky, but tastes way better than the premade fondants.
Any advice how to roll it, should I use crisco or sugar?
I always use Wilton but decided to try Satin Ice. I found Satin Ice very difficult to work with also. So...I actually mixed Satin Ice and Wilton together. The flavor was better and the texture was better. The best of both worlds!!
Use crisco!!! I used cornstarch on the advise from others and when the satin ice dries on the cake and if it makes just a few movements the fondant will crack. The first one I did got a big o' crack right down the side of the cake, and it too had problems with elephant skin. I use satin ice with veg shortening and it actually rolls out better I feel!
Your dummies... are they sharp cornered? If they are then that is part of your issue. Are you putting anything on them to help your fondant stick to them? If not then that is another problem.
I use satin ice on my dummies because it's cheaper than the Fondex that I use for my cakes. Fondex is even softer than satin ice. I find it very easy to work with, but I am used to it. Dummies on the whole are more difficult to cover in fondant. They don't have buttercream on them for the fondant to stick to, and they are light as a feather so they scoot around on you. I spray them with water to moisten them before I cover them so that the fondant has somehting to grab onto and that takes the stress off of the top edge and it won't tear as easily. Also, if they have a sharp top edge, roll it on the counter or take a clean nail file and lightly buff the top edge so it's not as sharp.
It takes some practice, but you should be able to make your satin ice work for you. It's all I use for dummies. I hate the consistency of wilton fondant... The only thing I'd consider using it for would be figures, and even then... it's more like taffy than fondant.
Try adding some gumpaste to it or tylose powder to firm it up abit.
Oh and I use corn starch, but just a tiny bit... just enough to make it not stick to the counter. I don't like using crisco... it makes it harder to roll fondant evenly since it sticks to the counter. Now it peels off easily, but it doesn't roll the same. I don't use a mat or anything like that so the corn starch works for me. I never have cracks or tears.
I would use the Wilton fondant for dummies, why spend so much on better fondant just for the cake dummy?
littlemissbakesalot is right about the sharp edge on your styrofoam, roll it on the counter or use the small wooden roller that has a handle on it to remove the sharpness. As stated, spray with water to help the fondant stick better.
.....use corn starch, but just a tiny bit... just enough to make it not stick to the counter. I don't like using crisco... it makes it harder to roll fondant evenly since it sticks to the counter. Now it peels off easily...........
This is funny. I used SatinIce for the 1st time (that I remember) a few days ago. When the marble counter was dusted w/powdered sugar it stuck like crazy. Then I switched to Crisco - just a very light coat - and it not only did not stick but rolled out soooo much easier. BUT....it did develop elephant skin when it was put on the cake - not much and usually at the corners but still it was there
I saw a thread on here about rolling between sheets of vinyl, so went and bought half a yard and tried it out, best finish I have ever had and much easier to cover larger size cakes with as you just flip it with no stretching
Powdered sugar will make it stick much quicker in my experience. It has sugar in it and that is just a recipe for disaster IMHO. Using straight corn starch is nothing like using PS and I was amazed at the difference when I switched. When I say it sticks, it's not in the way most are thinking. It's more that it stays tacky and doesn't glide over the counter top like it does when I use corn starch. So when I roll it I have to lift it a lot and I find that annoying... then you have the tackyness when you want to smooth it on your cake too and your smoothers want to get caught up on it and not glide over it nice and smooth. I suppose it is all about what you are used to working with. There is no right or wrong way... only what works for you. Not knocking it if it works for you, but I prefer not to use the crisco or muss with the vinyl mats when it take seconds to just do the way that works for me.
You do have to work fast. SI dries out quicker than most fondants I have used. I notice it on dummies because they aren't chilled like the actual cakes I make which are completely chilled. The mild condensation battles the elephant skin nicely.
Thanks so much for your replies!
I did smooth the edges because it usually tears on that part and I use water.
I also try tylose and it didn't work.
I will try to mix it with wilton and see if work.
My arms are very tire of rolling and rolling with not success.
I keep you post but if you have any other advise please let me know. I actually covering for a competition. It's my first time participating and I' m a little stress out.
i also put a bit of cmc or gum trag in it to firm it up a bit. i also use cornstarch but not a lot.
I mix Satin Ice and Wilton , P E R F E C T!
I roll it using a double mat and It was a breeze.
Thanks for your replies!