Seriously? I bought red and black SI because those colors are a b*tch to make and I really like them.
I always use red and black Satin Ice 'cause I don't want to make them. never had any problems. I only use fondant for decor not covering entire cakes so I can't speak on that experience! Sorry you had problems! Satin Ice does tend to be a softer fondant and I only use Wilton for dummy cakes.
I've never had problems with Satin Ice and I am an infrequent user of fondant.
Don't fret... the first time I used satin ice, I was also not happy...only because I was rolling them too thin and I couldn't handle it the same way as Wilton fondant...but what I love about it is, you can buy the colored ones and not fret about making them. Satin Ice is a lot softer than the Wilton brand, and I think it taste much better than Wilton...no offense to those who like Wilton. Give it another try...
I recently bought a 2lb bucket and I may have rolled it a little thin again, but it was on purpose because I didn't want to mix blue in it, so I had to make do with what I had on hand.
I use satin ice, I roll it pretty thin, and for this fondant newbie it was pretty easy to work with. I even told hubby, "It's almost like working with plastic .... easy to roll even, never tears on me." And like I said, I roll it pretty thin because I dont' like the play-doh look of thick fondant.
Well, if you add much color, it will become sticky unless you also add some cornstarch. Did you use cornstarch on the surface you were cutting on? And on the cutters? Toba Garrett says "roll on shortening, cut on cornstarch." What was the problem you had? Sticking? Breaking? Rough edges?
I use SI all the time with very little problems. Did you add a lot of color? If you did, it will be sticky and very soft. Just roll in a little sugar or cornstarch. Sometimes I have to let it sit and "rest" after coloring it with a lot of color.
I agree. I would never serve Wilton to anyone. It tastes nasty! Its great for beginners because its so stiff and if you have never used anything else then going to a Satin Ice brand might give you some problems. You can roll it 1/8th of an inch thick. Use a mat with corn starch on it so it doesnt stick and then flip it onto the cake once rolled out. You wont have any problems with it cracking, tearing or tasting bad. Lots of brides that Ive had that didnt want fondant because they thought it was going to taste nasty, end up liking it.
thought I was buying something great. hate it, hate it, hate it!!!! worst crap I have ever worked with. give me wilton anyday
I'm with you, I have been making my own MMF, even coloring black ok. I decided to buy some SI for Grad cakes to have extra black on hand. My black takes a while to get a true black. Well..... it dried out very fast, maybe i'm not quick enough, but I never have that prob with mine. It cracked on the cake and looked dry. I wound up putting a big ribbon around it. My pics the pink 3 tier. the other 2 where ok,,,my MMF. Noe I did get it on a blk and green cake alot better, but still too stressful.
I also have some white SI, I just used some to make little animal figures, pandas....and had a strange texture. Too elastic, i guess, hard to handle left prints and arms wouldnt stay on, out of all my figures, SI was the hardest to work with.
I'm glad it works for others, but my MMF is ALOT cheaper, tastier, and easier to work with.
I hate white. I love pre-colored.
That's me too! The white is way too soft & gets the elephant skin so fast. I rarely use fondant to actually cover a cake so Wilton is perfect for the decor IMHO. But I do use SI for red, black & purple.
If you color it dark, you definitely need to add powdered sugar and/or cornstarch and shortening. otherwise, it gets too soft and stretchy and it tears. I also recommend Fondarific. I try to always keep red and black on hand now because I use so much of it and it's easier to buy it than make it. Yes, I have made black and red many times from white fondant but I REALLY don't like to do it.
I've heard about Satin Ice and by the looks of it alot of people use it. The question is.. Is it easier to use than MFF (I just made it for the first time yesterday and it tasted great, much better than Wilton) and does it taste better. If so, where can I buy some? My sister is getting married in October and has asked me to make her cake. I'm a fondant newbie so I'm kind of freaking out.
I've only used SI once. I found that I loved the taste, but hated working with it. I managed to cover the first cake with it, but it doesn't re-roll very well at all...dries out far too quickly and I consider myself fairly quick at covering cakes.
Anyway... I'll stick to my homemade or maybe I'll try Fondarific.
I'm a Fondarific addict just got another shipment yesterday. I love to work with it and the buttercream is awesome - customers like it also. The fruit flavors are great also but can't imagine covering a entire cake in it so use it for decorations. It is pricey so I was thinking of trying SI since they have buttercream now but after reading this thread not so sure.
I love SI and never have a problem with it. It tastes very good and is priced well. Fondarific is harder to roll and very pricey.
I think the exact opposite as Kimmers971. I have used Satin Ice a couple of times, and each time my husband has had to roll out the fondant because I am not strong enough. With Fondarific, I can roll out large pieces on my own.
Fondarific is pricy. I use it for covering the cake and little stuff here and there. If the fondant is for decoration only I use Wilton.
I absolutely hate fondant. Try Fondarific brand. It is awesome! It tastes good, is very easy to work with, doesn't dry out like and doesn't have that nasty smell has.
I recently purchased some Fondarific ( hot pink) and it does taste good. Usually I only use fondant (Wilton) for embellishments but I want to learn to use it to cover my cakes. My problem is... it was soooooooo soft. it was a mess, maybe I kneaded it too much. It was pulling out of shape when I tried covering the cake. Any advice??
I add tylose to SI for decorations that need more stiffness, letters, flowers, etc. I need to try Fonderific, a lot of people seem to like it.
I can't seem to get Wilton fondant home from the store without it going rancid, maybe it's just my store. Definitely not a fan of Wilton's fondant, it's just nasty every time I try it.
I use SI most of the time and I love it.
I roll on a piece of vinyl with a smear of shortening.
I NEVER flip my fondant over.
I don't have drying out problems.
If I add a lot of color and it gets sticky, I set it aside (covered) and wait awhile until I start to knead it again.
If I get a batch of SI that's overly soft or sticky, I mix in 1/3 Wilton fondant. Works like a charm. I get the workability of the Wilton with the great taste of the SI.
HTH
Rae
Which one tastes better: Satin Ice, MFF, or MMF? 
I like FondX for covering cakes (softer, a bit more elastic, tastes good, dries slower) but Satin Ice works better for making pieces due to its quick drying ability.
I've had problems with Satin Ice for covering cakes lately so I've switched to FondX for that, and I find it tastes much better too.
Just had to knead quite a bit of color into FondX today to make orange, and the color made it way too soft and it didn't cover the cake very nicely...so will have to think about what to do in the future for a colored fondant...I do still like the Satin Ice chocolate (although it tastes nasty) and the precolored.
Fondant is like any other product, it is not all the same. You need to find what works for you.
I buy hundreds of pounds of Satin Ice.
I love it! It works great for me and my customers eat it up!!!!!
I also love Choco-pan fondant for their yummy white chocolate and they have a caramel flavor that drives me crazy.
I recently purchased some Fondarific ( hot pink) and it does taste good. Usually I only use fondant (Wilton) for embellishments but I want to learn to use it to cover my cakes. My problem is... it was soooooooo soft. it was a mess, maybe I kneaded it too much. It was pulling out of shape when I tried covering the cake. Any advice??
Fondarific does get very soft if handled too much. I would suggest either no kneading the fondant as much or once rolled out let it sit for about 5-10 minutes before you pick it to cover your cake.
I like to roll out my fondant then roll it around my rolling pin and unroll onto the cake. It never stretches out by doing this method.
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