The past couple cakes I've done w/fondant have been from the same bucket of Satin Ice. It's been pretty cold, so the Satin Ice was shipped and seemed practically frozen when i got it. I'm not sure if that is part of the problem, but it seems like by the time I get around to smooth the sides of the cake, the fondant is dried and is full of 'elephant skin'. Is there anything I can do to prevent this...or should I just try again w/ a new bucket.
I've never used Satin Ice, but I know when my fondant gets dry like that, I use Crisco on everything - my hands, the rolling pin, the work surface. That seems to help me.
If the fondant is seeming cold and hard, do you warm it up with your hands? I pop mine in my kitchenaid to soften it up for me first before I roll it out.
ok thanks - i'll try the crisco and the kitchen aid... sometimes i nuke it for 10 seconds that seems to help a little.
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