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A Question for Aussie Cakers re: Satin Ice

post #1 of 12
Thread Starter 
Has anyone had issues with Satin Ice lately?

I buy it in the 10kg pails, to do my white fondant-covered wedding cakes mostly, but have been finding it incredibly aggravating lately to see latent bubbling occuring. Sometimes when I leave a cake overnight, the next morning it will have bubbles under the fondant that are now impoosible to pop and squish (as the surface is dry).

For the record, I ganache carefully, leave to dry, then brush with hot water, then apply fondant that has been carefully rolled (popping bubbles as I roll out). I do not use cornflour to roll out.

Any ideas, folks? I have gone back to Pettinice strictly for my wedding cakes as I do so many with ultra-smooth surfaces and lustered finishes that I can't afford to have this bubbling issue occuring!!

Thanks in advance icon_smile.gif

Life's too short to make cake pops.
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #2 of 12
Evoir - I can't help you at all with why but exactly the same thing has been happening to me. Have not been doing anything different but am getting this bubbling - and is later as well so like you said, impossible to fix. I have used Pettinice up till just recently but bought a 10kg tub of Satin Ice on advice from others that it was better. And I have had this trouble. Have finished that first tub but bought another 10kg Satin and 7kg Bakels. Am going to give the Satin one more try but then will just go back to my old one. Problem is I am now hesitant to use the Satin I bought as don't want to have to recover so keep using the other one lol. Is so frustrating icon_cry.gif
post #3 of 12
hi I am NOT a fan of Satin Ice. Had nothing but problems whether its the tearing or that horrible elephant skin.
post #4 of 12
Thread Starter 
Thanks Ellawillow and sweetstikz. I

It's like they've changed the formula *sigh* on a recent cake I had to tear off the fondant, and scrape the ganache off, then re-ganache and re-fondant the morning of a wedding. I hate cutting it that close.

Ellawillow - I am in the same boat. One thing I just remembered is I've mixed Pettinice (Bakels) with Satinice (yeah, a lot of kneading!) to make use of the S.I. I just can't trust it anymore with my wedding cakes. I'm going to stick with the 7kg buckets of Bakels from now on. Maybe use the SI for fondant figurines or flowers and cut outs etc.

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #5 of 12
I find the Satan ice behaves better if you mix it with bakels.
I actually cut the colours with white bakels and find I don't have any problems and because the colours are so strong you really don't change the colour a whole lot.
post #6 of 12
I don't buy a lot of Satin Ice but have heard that it doesn't repond well to kneading - in other words ... those of us that are used to the amount of kneading for Bakels - will be actually 'over-kneading' the Satin Ice which results in the 'air bubble' issues

Have you all tried the new coloured Bakels yet? I don't buy a lot of pre-coloured fondant - but do buy the red, green & black.

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

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post #7 of 12
the new coloured bakels , is very soft , I haven't covered a whole cake with it neat yet but it is very highly coloured so have mixed it with the white and it is not as soft.


the over kneading of the Satin ice makes sense. I find it crazes around the edges when used straight and I have probably overkneaded it come to think of it.
post #8 of 12
Whilst on the topic of air bubbles -

Have you girls got yourselves some acupunture needles yet? they are fantastic for air bubbles - don't even leave a mark - I pop any visible bubbles whilst I am rolling out and again after I have covered the cake.

Makes your old pins look like crow bars icon_biggrin.gif

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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post #9 of 12
Thread Starter 
Quote:
Originally Posted by ApplegumPam

Whilst on the topic of air bubbles -

Have you girls got yourselves some acupunture needles yet? they are fantastic for air bubbles - don't even leave a mark - I pop any visible bubbles whilst I am rolling out and again after I have covered the cake.

Makes your old pins look like crow bars icon_biggrin.gif




Thank you Chelle and Pam for your comments.

Chelle - I do the same thing - I cut SI colours with white Bakels. And I'm doing it with white and ivory now too, just to use up the SI.

Pam - re: pins. I now use quilting needles, in the sizes 13 or 15 - almost invisible! They are super fine like acupuncture needles. Sensational!! Such a difference in the size of holes left in the fondant. Like you, I pop them while rolling out, and then on the cake.

Thank you girls for the advice re: not kneading the SI as much. I am sure this is where I have been making matters worse for myself. Nice to have some Aussie opinions on matters cake icon_smile.gif

Cheers,

Eva x

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #10 of 12
Quote:
Originally Posted by Evoir

Thanks Ellawillow and sweetstikz. I

It's like they've changed the formula *sigh* on a recent cake I had to tear off the fondant, and scrape the ganache off, then re-ganache and re-fondant the morning of a wedding. I hate cutting it that close.



Eeeeeeeek - I am having 'heart palpitations' just reading this.........


Quote:
Originally Posted by Evoir

Ellawillow - I am in the same boat. One thing I just remembered is I've mixed Pettinice (Bakels) with Satinice (yeah, a lot of kneading!) to make use of the S.I. I just can't trust it anymore with my wedding cakes. I'm going to stick with the 7kg buckets of Bakels from now on. Maybe use the SI for fondant figurines or flowers and cut outs etc.



I rang the girl that I got it off today and asked if I could swap it for two 7kgs of Bakels today and just pay the difference and she said that was fine.........phew I am just to nervous to use it... At worst I would have just used if for figures etc but is an expensive fondant to use for figures when I can get Bakels cheaper.

Evoir can I just add your cakes are BEAUTIFUL icon_smile.gif


P.S. Applegum Pam I bought Acupuncture needles earlier this year............OMG they are soooo much better than the pins....lol yes it does make the old ones look like crow bars hahaha icon_smile.gif
post #11 of 12

Hi ladies... Have any of you tried Fondx? It is fab to work with and SO delicious in comparison to the taste of Bakels or Satin. I purchase mine from JL Stewarts. You could call them and enquire as to whether you may be eligible for a wholesale account?! Fondx also have pre-coloured in both their regular range and also the Elite range.. the Elite tastes AWESOME.. almost too good because at the end of a decorating day I find myself stuffing my mouth with the off cuts.. oops!

http://www.countrywide.net.au/distributors/jlstewar.php

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post #12 of 12
Where can you get the needles? I live in Columbus Ohio and i have heard the acupuncture needles are wonderful for popping the air bubbles in fondant but have no idea where to get them can someone please help me by telling me where or how i can get them? Thank you so much in advance.
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