Good bye Satin Ice, I'm sorry, but you've changed

Decorating By howsweet Updated 6 Mar 2014 , 12:45am by nonnyscakes

BatterUpCake Posted 23 Sep 2013 , 11:29pm
post #32 of 63

awwww..I really love it. Do you have a local store? WHere do you live?

BatterUpCake Posted 23 Sep 2013 , 11:30pm
post #33 of 63

I wonder if it would be cheaper for me to UPS it to you than to order it? I get 15# for $40

BatterUpCake Posted 23 Sep 2013 , 11:47pm
post #35 of 63

I'm always shipping cake stands anyhow. Just PM me your zip and I will let u know what it would be with shipping.

howsweet Posted 23 Sep 2013 , 11:51pm
post #36 of 63

You are too kind, I will. :)

IAmPamCakes Posted 23 Sep 2013 , 11:52pm
post #37 of 63

AI looked at GSA and the Fondarific is more expensive than Satin Ice. I really don't want to rework my numbers and raise prices. Especially when the kids eating my cakes peel off the fondant anyway. Is there a better (read: cheaper) place for Fondarific? I would try Pettinice too. I'm not familiar with either fondant, I'm just tired of the mess of Satin Ice. I would love a sample, but I'm not sure if anyone does that anymore.

mbranko24 Posted 24 Sep 2013 , 1:36am
post #38 of 63

AI use fondarific (hobby baker) and I buy mine thru Amazon Prime. Free delivery and even cheaper if you have it on repeat order. You can choose every month, every other month, every third month, etc.

Sweetcakegirl Posted 24 Sep 2013 , 1:53am
post #39 of 63

for Fondarific try this company.


They are offering free shipping with a promo code if you buy $100.00 or more.


$47.99 for 10lbs ($10.00 less than GSA) 


@IamPamCakes remember with Fondarific you can roll the fondant twice as thin as Satin Ice.  I can buy Fondarific at $47.99 for 10lbs and Satin Ice at $45.99 for 20lbs.  If you use twice as less it evens out well.


On the positive side when I use it my clients usually say " Wow I can actually eat this fondant."

IAmPamCakes Posted 24 Sep 2013 , 2:47am
post #40 of 63

A@sweetcakegirl- good to know about how thin Fondarific can be rolled. I roll Satin Ice stupid thin though already, so I'm not sure if it'll save me anything in the long run. I guess I'll just have to give it a try, and rework my numbers to compensate for the cost difference. Thanks!

DeliciousDesserts Posted 24 Sep 2013 , 10:49am
post #41 of 63

APam, it's not just rolling thin. I didn't believe interject, but I really do use less fondarific than i did satin ice.

One 5 pounds bucket covered the 5 tier cake with gold flowers in my gallery. They are dummies, but dummies don't use up less than cake!

IAmPamCakes Posted 24 Sep 2013 , 4:04pm
post #42 of 63

AThanks DD!

morganchampagne Posted 24 Sep 2013 , 6:38pm
post #43 of 63

AI tried satin ice. Problems problems. But I'll say this! I like using that one in molds way better than MMF. I have a 5 lb bucket I'm kind of stuck with right now. It's been great for that.

bundlesofjoy Posted 24 Sep 2013 , 11:21pm
post #44 of 63

Have you tried Fondx or Fondx Elite? It's by far my favorite fondant! Taste great and rolls out easily. GSA sells it but you can get it directly from the manufacturer CALJAVA ONLINE ( and they always have great sales. I always get their 10lb Virgin White and if I need color I love getting their S*xy Pink. They have a variety of colors and I have yet experienced any fading. Definitely worth a try! and They ship internationally as well! 

glang1979 Posted 26 Sep 2013 , 3:49am
post #45 of 63

Uh-oh.....I am a beginner and have only used MMF but find it to be unpredictable.  After reading a lot of the different threads in this forum I ordered Satin Ice to make my grand daughter's Princess Sofia themed 3 tier birthday cake.  Now I see this thread and I hope I haven't made a huge mistake...ugh!  Making three cakes for the party, one for the 3 y.o. and her sister will be turning one, so regular cake and a smash cake. Thought the pre-made SI would make it easier for me.  Panic has set in!!! Maybe I will make a big batch of MMF for back up.

BatterUpCake Posted 26 Sep 2013 , 3:54am
post #46 of 63

Don't panic. If it's too soft for you just knead in some powdered sugar. No matter what your granddaughter will love it and think it's the awesomest cake ever.

glang1979 Posted 26 Sep 2013 , 5:57pm
post #47 of 63

AThanks for the tip BatterUp!

RubinaD Posted 1 Oct 2013 , 4:50am
post #48 of 63

ASo dissapointed with Satin Ice as a company. They were in contact several times to investigate why i was having such problems with their product. Almost two have now past and still have not heared anything, even after i have sent a follow up email. I guess they dont care about a small potato like me, when Buddy Valastro is endorsing their product. So so sad, and not impressed by the lack of response. .

RubinaD Posted 1 Oct 2013 , 4:52am
post #49 of 63

AOops that is almost two weeks have past

cazza1 Posted 1 Oct 2013 , 10:05am
post #51 of 63

I must have old stock (no surprise living in Australia) cos I still love Satin Ice and it is not too soft or elephant skinning.

Evoir Posted 1 Oct 2013 , 10:27am
post #52 of 63

I gave up white SI a year or more ago. I would ganache and cover my cakes as usual. The next day the entire surface of the cake would be bubbling and rippling. I got so mad I said never again.


I now use SI colours (no problem there!) and Pettinice, as well as Fondx and Orchard for superwhite (both similar in taste and texture). Please be aware of two things with Pettinice in Australia at least:


  1. They make a summer and a winter formula. If you don't use it in good time your winter stock (made softer) will be really soft in summer! Similarly your summer stock will be a mongrel to roll out in winter.
  2. It is now made with gluten in it! They changed their thickener Ithink to a gluten-based one. The only gluten-free brand I can get easily is Orchard now.


I still have a few kilos left from my last 10kg pail of white SI, and I use it to make my own gumpaste and blend with colours for small jobs.


I hate white satin ice with a passion.

howsweet Posted 1 Oct 2013 , 2:43pm
post #53 of 63

Evoir, yes, bubbling and rippling. But for the first 3 years or so it was great. And I've been calling it these last 6 buckets, but this has been going on for some time. I tend to just deal with things without always giving it a lot of thought and at first I think I tended to blame on it stuff other than the Satin Ice. At one point I even thought I must have forgotten how to properly fondant a cake!!! So I can't really pinpoint when it started.


That's interesting about the two types of Pettinice. I've heard people here saying not to go back to it- that's it's gotten too soft. I wonder if we just get the winter version here???  I haven't used Pettinice in years and was disappointed to hear that. This whole thing with Satin ice definitely came to a head over the summer. And I was kind of wondering if I should be blaming summer, instead of the Satin Ice -- until I got that small bucket of the easy to work with black, that its.


Anyway, thanks for the info!


On a side note, Satin Ice hinted I should add powdered sugar - well I added a ton, but the problem is the slightest bit of kneading causes a ton of bubbles, so extra kneading to add p sugar is unacceptable as well as a stupid thing to have to do when you're paying $62 for 20 lb

legina2005 Posted 3 Jan 2014 , 2:54am
post #54 of 63

AOk i loved reading ask of these posts BUT, NO I AM LEFT WONDERING WHAT TO USE!! I love in a rural area and only have hobby lobby and Walmart to buy from. Hubby lobby switched to Satin ice when all i have ever used was Wilton. WOW IT WAS AWFUL AND SO GOOEY. I USE IT TO COVER A CAKE BUT CAN'T COLOR OR ADD TYLOSE. So can anyone tell me the next best thing??? I an green to allot of products due to lack of availability. Thanks in advance!!!!!

rexygirl Posted 3 Jan 2014 , 3:31am
post #55 of 63


Original message sent by legina2005

Ok i loved reading ask of these posts BUT, NO I AM LEFT WONDERING WHAT TO USE!! I love in a rural area and only have hobby lobby and Walmart to buy from. Hubby lobby switched to Satin ice when all i have ever used was Wilton. WOW IT WAS AWFUL AND SO GOOEY. I USE IT TO COVER A CAKE BUT CAN'T COLOR OR ADD TYLOSE. So can anyone tell me the next best thing??? I an green to allot of products due to lack of availability. Thanks in advance!!!!!

I'm just a hobbyist so I'm in the same boat craft stores or a very small chocolate/ cake supply shop who carries fondarific but only the colors! So I first used mmf which tasted nice but Is not so consistent to work with then I tried Michelle fosters fondant love it!!! I like being able to add my own extracts to flavor it! Best yet it's super cost effective, but time consuming to make, so works for us hobbyists, especially when I'm giving my cakes away for free!

leah_s Posted 3 Jan 2014 , 5:18am
post #56 of 63

AI use Pettinice and like it a lot.

leah_s Posted 3 Jan 2014 , 2:47pm
post #58 of 63

ANo, but a few times I have mixed Pettinice and Wilton fondant. Very easy to work with and tastes better than W alone. There was a discussion on here about a year ago when quite a number of people noticed than W fondant tasted better than they thought. - once it was out of the packaging and they didn't know ot was W. Its never going to be #1, but for a lot of folks its what's available.

BatterUpCake Posted 3 Jan 2014 , 2:51pm
post #59 of 63

I love the Pettinice. Especially the price $40 for 15lbs at Restaurant Depot.

leah_s Posted 3 Jan 2014 , 2:54pm
post #60 of 63


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