Satin Ice Slop....what Do I Do?!

Decorating By momo4s Updated 18 Jul 2014 , 10:34am by momo4s

momo4s Posted 17 Jul 2014 , 8:10pm
post #1 of 6

Making a wedding cake in two days....I usually make my own marshmallow fondant but bought Satin Ice per recommendation since it was for a wedding and was told that a better fondant was needed.  WAY too late to change it up but I want to cry.  My hubbys B-day was two days ago and since I was excited to try it out I used the Satin Ice as a way to practice before the big day.  SO glad I did this trial run....it was HORRIBLE.   So easy to work with and went on like a dream so initially I thought, "why have I not been using this before!"   Right away though i grabbed my smoother to start smoothing the top and it stuck like glue to it! I though maybe it was the condensation from my cake just having come out of the fridge so the edges would be sharp (I use buttercream and if I wait then the edges get soft and round when I put the fondant on...rrrg).  Went to pull the smoother off and it lifted the fondant making a huge air bubble.   Knowing there would something on top of it I thought, it's just the condensation, no one will see it, I'll move on.......then I looked down at the sides that were perfect two minutes prior to find, in horror, that the fondant was tearing and drooping all along the bottom half.....WTH!!!???  I covered it all up with the pieces that the kids made and called it good but couldn't sleep worrying that my wedding cake has NO fondant embellishment that I can use to cover this crap up with!  EEEK.   Next morning I went down to make my hubbys lunch and see his reaction to his cake and it was ALL droopy and bulging at the bottom!!!????    Got on here and there is an absolute split on reviews.  They either love it and think it's the best thing out there, never had a problem  OR  had my same issues-one lady even posted a pic of her wedding cake looking like that at the reception!:(  Poor girl!  I have two days......Any suggestions!!!???

5 replies
maybenot Posted 17 Jul 2014 , 8:34pm
post #2 of 6

Well, you likely hit the nail on the head with your statement:  "I though maybe it was the condensation from my cake just having come out of the fridge".

 

More than likely, you had enough enough moisture and condensation UNDER the fondant that it melted from the back.

 

Satin Ice doesn't normally have those issues.

 

You can add some tylose or gum tex to it and it might help.  Only refrigerate the cake long enough to firm up the BC--10 mins. at most.  If you let the whole cake get very cold, it will happen again.

momo4s Posted 17 Jul 2014 , 8:41pm
post #3 of 6

Ok, thank you!  I usually just do a short time but after hearing from others who do wedding cakes all the time, I was told that the only way my buttercream cold have sharp edges was if I put it in the freezer for at least  hrs or in the fridge for longer.  Unless I use ganache but this customer only wanted buttercream.....  I think you're right though, if thats what's happening then she's just going to have slightly softer edges, I can't chance this happening again.  Thanks for the help!

momo4s Posted 17 Jul 2014 , 8:47pm
post #4 of 6

 should I not put it in the fridge once it's done either? I'm assuming it will have to stay out if that's the issue but I wil have to keep it somewhat chilled as I take it to the venue because it's an outdoor wedding and I want it to last for at least a little bit.  I was planning on doing a box with dry ice packs around for the trip but I was thinking I'd be able to chill it before going too.......

Dayti Posted 18 Jul 2014 , 10:32am
post #5 of 6

Chilling in the freezer for 5-10 minutes at a time will help you - just don't let the cake get cold to the core before you put the fondant on. You should be able to get sharp corners no problem. It's perhaps a bit late for you to try ganache but IMO that is what works best under fondant. If the cake is white/ivory, sprinkle a little cornstarch on your counter and dip your smoothers in it and tap off any excess - this will help them stop sticking if too much condensation comes through on your fondant.

 

You can chill the finished cake but only if it's boxed, so any condensation when you take it out of the fridge forms on the box, not the cake.

momo4s Posted 18 Jul 2014 , 10:34am
post #6 of 6

Thank You!  I'm feeling better about it now, will try doing it that way and hopfully it will turn out!:)

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