Satin Ice Chcolate Fondant - Mold??

Decorating By DesignerCakes Updated 10 Feb 2007 , 3:12pm by DesignerCakes

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DesignerCakes Posted 10 Feb 2007 , 1:33pm
post #1 of 5

I just opened a new pail of Satin Ice that I purchased yesterday. When I opened the blue pastic bag, it had a very thin layer of white stuff that looks like mold. There were also a few spots that looked 'wet' as if it had watered down in a spot or two. I touched those wet spots lightly with my finger, and indeed, the fondant was watery. The rest of it looks fine. This is visible at the very top of the mound. I have not removed it from the plastic, or even from the pail.

I've never used the chocolate fondant before so I'm not sure about that white moldy stuff or those wet spots. My gut instinct tells me it's bad.

Anyone else see this before?

4 replies
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thecakemaker Posted 10 Feb 2007 , 1:51pm
post #2 of 5

I've never seen that in any of my SI - vanilla, colored or chocolate. I'd contact Satin Fine Foods with any identifying information - where you purchased, #'s from the container, etc and they should be able to help you.

Debbie

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DesignerCakes Posted 10 Feb 2007 , 2:41pm
post #3 of 5

Hi Debbie,

Thanks for responding. This cake is due tomorrow and I have no idea where else to buy this stuff. I noticed you are in Maryland. I live in Frederick. Not sure where else I could go that isn't really far out.

Where in Maryland are you?

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thecakemaker Posted 10 Feb 2007 , 2:50pm
post #4 of 5

I'm in Harford County. I know that the Kake Kraft Korner in Glen Burnie carries SI on the shelf. I have some here but I don't have any way to get it to you today. I have to take my son to a BD party at noon.

Is if fuzzy like mold or does it look like it separated some? Can you cut the top off and see what it looks like below? When it is very fresh i've had small "wet" spots in it but it kneeded right in. I would think that if it's old it would be hard also. I've kept mine wrapped up in it's original container for a year and never had any of it mold. Sorry i'm not more help.

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DesignerCakes Posted 10 Feb 2007 , 3:12pm
post #5 of 5

You are so sweet! Thanks for your offer. I think I will try cutting off the top layer. It may be a separation of cocoa, like dark chocolate tends to do sometimes. I guess I will just try tasting it. Worse case scenario, I can always go to Kake Kraft Korner. That's about 45 to 50 mins. away, but a very good option.

Thanks a million. You DEFINITELY were of great help.

Have fun at the party!

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