JWinslow Posted 26 Jul 2013 , 9:00pm
post #1 of

I am working on a cake and I have to use black fondant so I am using Satin Ice because it's dairy free (required for this cake). The bottom is a faux tier (9" square)   I have torn off the fondant twice because of elephant skin.  The thing is,  I have not used any powder sugar or cornstarch. 

I'm getting very concerned cause I will have to start the real cake soon and no time to get new fondant.  Is there something I can do to fix this or any ideas on what I am possibly doing wrong?

 

Thanks so much in advance,

 

Jeanne

21 replies
JWinslow Posted 26 Jul 2013 , 9:02pm
post #2 of

I posted this in the wrong forum - sorry but any help would be appreciated

JWinslow Posted 26 Jul 2013 , 9:18pm
post #3 of

Any idea?

maybenot Posted 26 Jul 2013 , 9:56pm
post #4 of

Sadly, I find that to be the nature of SI black.  It's so saturated with color that it's very prone to elephant skin.  I don't know what is necessarily dairy free, but I sometimes find that adding in some white fondant makes it better without changing the color of the black.  I've also added in some Fondarific/Duff's black, black candy clay, or dark chocolate SI.  I suppose a bit of glycerin could help, too, but I've never tried it.

JWinslow Posted 26 Jul 2013 , 10:36pm
post #5 of

Thanks for the reply.  I have some Duff and was hoping to use it but it is made with dairy products and the guy I'm making this for has a major lactose allergy.  SI is dairy free.

 

I was reading another thread where Annabakescakes was talking about how her DH over kneads her fondant and she has to let it cool and rest - I'm doing that now but not holding out high hopes. 

 

Kinda hoping for a CC miracle - LOL   I really appreciate you getting back to me.

 

Jeanne
 

CCustomCakes Posted 27 Jul 2013 , 4:22am
post #6 of

ACan you make/use some marshmallow fondant instead?

BatterUpCake Posted 27 Jul 2013 , 11:14am
post #7 of
Quote:
Originally Posted by CCustomCakes 

Can you make/use some marshmallow fondant instead?

And use cocoa powder whle making to get it dark before adding the dye.....

JWinslow Posted 27 Jul 2013 , 12:49pm
post #8 of

I let the fondant rest for about 5 hours assuming I overworked it and tried again. It's a little grainy but I will be using other decorations so that should help.

 

Thank you all for your help.

Annabakescakes Posted 27 Jul 2013 , 5:45pm
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I haven't been on here very much in the past couple days, I wish I had seen this sooner to help! I would also recommend adding a bit of white fondant, since the black is so saturated. Second, handling it as little as possible and don't let it get too warm. I guess you figured that out, though :-) 

JWinslow Posted 27 Jul 2013 , 5:54pm
Quote:
Originally Posted by Annabakescakes 

I haven't been on here very much in the past couple days, I wish I had seen this sooner to help! I would also recommend adding a bit of white fondant, since the black is so saturated. Second, handling it as little as possible and don't let it get too warm. I guess you figured that out, though :-) 


Thanks Anna.  I read your post from another thread and figured I over worked it.  It's been a couple of years since I worked with Satin Ice and i forgot you are not suppose to knead it much.    Faux tier covered.  Not baking the real cake until Sunday morning.  At least I know what to expect.

howsweet Posted 27 Jul 2013 , 6:50pm

It's no doubt too late, but when I overwork the Satin Ice, I add a little glucose and it turns it back to good fondant. Corn syrup might work, but I haven't tried it.
 

JWinslow Posted 28 Jul 2013 , 7:51am
Quote:
Originally Posted by howsweet 

It's no doubt too late, but when I overwork the Satin Ice, I add a little glucose and it turns it back to good fondant. Corn syrup might work, but I haven't tried it.
 


I'll remember that.  I still have part II of this cake tomorrow, and have some glucose on hand.  Thanks for the tip.

Annabakescakes Posted 28 Jul 2013 , 8:36am
Quote:
Originally Posted by JWinslow 

Quote:
Originally Posted by Annabakescakes 

I haven't been on here very much in the past couple days, I wish I had seen this sooner to help! I would also recommend adding a bit of white fondant, since the black is so saturated. Second, handling it as little as possible and don't let it get too warm. I guess you figured that out, though :-) 


Thanks Anna.  I read your post from another thread and figured I over worked it.  It's been a couple of years since I worked with Satin Ice and i forgot you are not suppose to knead it much.    Faux tier covered.  Not baking the real cake until Sunday morning.  At least I know what to expect.

You know, I remembered cornstarch can help pull it all together when it is being weird and overworked. I like to roll small bits of it with the different suggested product and see what is working best, so I don't ruin the whole bucket. 

JWinslow Posted 28 Jul 2013 , 1:55pm
Quote:
Originally Posted by Annabakescakes 

You know, I remembered cornstarch can help pull it all together when it is being weird and overworked. I like to roll small bits of it with the different suggested product and see what is working best, so I don't ruin the whole bucket. ears ago


I've used a smear of shortening and then lightly worked In cornstarch to fix a small area but I've only tried on white fondant.  It worked pretty well.  I saw Sharon Zambito use it in a competition years ago.

 

I think not over working and a bit of glycerin will help. I have half a bucket left and only a 6x6 inch cake to cover so I should be pretty good to go. Thanks so much for all the great advice.

JWinslow Posted 31 Jul 2013 , 11:18pm

UPDATE:  So I finished and delivered the cake.  I am calling it MY ASIAN HOT MESS.  I am posting it here cause I don't think I want to put it in the CC Gallery.  Taken at the restaurant.

 

The party loved it and the restaurant staff were impressed but I was completely embarrassed by the top tier. I never got the little corner designs on cause of all the time I spent trying to save this.   It is pretty sad when the faux tier is the best part - lol

Anna, how come you didn't come and rescue MY cake like that wedding cake you did?  only a ten hour drive for you - no biggy 

 

This is what I learned:

 

  • Avoid dairy free ganache. it doesn't really set up nice and hard, making corners impossible.
  • Avoid black fondant for covering cakes -  Airbrush is on my B'day list
  • Utilize Paneling technique - this would've solved most of the problems
  • Check out venue before hand.  The restaurant private room was next to the kitchen (NO AC)  That room must have been 87 degrees.  I was there ten minutes and I pointed out how the fondant and ganache are going to have problems. I left with a warning about keeping it cool. 
  • Always and I mean always appreciate when others don't see what you do - LOL

 

 

PS  I moved the bottom orchid to this corner to hide things - :0)

meriem Posted 31 Jul 2013 , 11:21pm

That is a beautiful cake! well done! we are our worst critics.

JWinslow Posted 31 Jul 2013 , 11:28pm
Quote:
Originally Posted by meriem 

That is a beautiful cake! well done! we are our worst critics.


Well,  thank you.  I forgot to mention it lost an entire inch after setting - bummer

Annabakescakes Posted 31 Jul 2013 , 11:59pm

A whole inch? What kind of cake and filling was it? I have had that happen with really tender cakes and fruit fillings. It is a bummer!

 

All in all the cake looks great! The design is awesome, the orchids are amazing, and you can see the talent in it, yes, the top tier is a little shiny and bumpy, but it really is hardly noticeable. You are definitely your worst critic, unless you have my husband, he points out things that I was ignoring, lol. It has made me better though, if only to shut him up ;-) 

JWinslow Posted 1 Aug 2013 , 12:12am
Quote:
Originally Posted by Annabakescakes 

A whole inch? What kind of cake and filling was it? I have had that happen with really tender cakes and fruit fillings. It is a bummer!

 

All in all the cake looks great! The design is awesome, the orchids are amazing, and you can see the talent in it, yes, the top tier is a little shiny and bumpy, but it really is hardly noticeable. You are definitely your worst critic, unless you have my husband, he points out things that I was ignoring, lol. It has made me better though, if only to shut him up ;-) 


This was a dairy free choc. cake. They are dense to begin with so the weight can be an issue- Strike one

The SMBC is dairy free and stays softer than real smbc - Strike two

Raspberry fruit filling - maybe I added too much - Strike 3 and your out an inch!

 

I want to redo this design down the road - if nothing else, to complete the original design.  I know I can do better.  Thanks for your help :)

luvmykids2bits Posted 1 Aug 2013 , 1:58am

I think it turned out really well!  We are our own worst critics.  Every time I have a cake that I think looks like crap, I take a deep breath and remind myself that most people's cake decorating skills are spreading green frosting out of a can onto a cake and sprinkling it with coloured sprinkles, and that is what they are comparing my cake to in their heads when they get my cake (I try to think they're thinking, "wow, that's so amazing compared to my green icing with sprinkles" and not "wow, that looks like crap compared to what I've seen on cake boss".  They're usually thinking the former!)

JWinslow Posted 1 Aug 2013 , 2:06am

Thanks.  Maybe not as bad as I thought.  I siad I wasn't going to post to the CC gallery but it showed up in Newest cakes from here.  It has 3 favs - you just never know.........
 

sixinarow Posted 1 Aug 2013 , 2:18am

I think you did a great job! I had an over-worked fondant crisis a couple weeks ago with gray fondant. Ugh, it's such a pain. My top tier was a thorn in my side too, lumpy and sad. :(  I feel your pain!!!

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