I bought Satin Ice for the first time and had a terrible experience with it. I rolled it out fairly thick but when I placed it on the cake it just began to tear. I tried 3 times to get it to work but it tore each time. Luckily it is just a practice cake for my cousin's wedding. Does anyone have any tips for working with Satin Ice?
and have never had the tearing problems that others seem to have. But I knead it a lot before rolling it out.
It does need to be kneaded (haha) a good bit with a smear of crisco on your hands.
Also, thick fondant=heavy fondant=torn fondant. I like to roll it between 1/8" & 1/4".
If all else fails, you can mix it with some Wilton fondant (30 Wilton/70 Satin Ice OR 50/50) and get a very tasty, easily workable product. I do it all of the time because it also cuts costs and I also think it cuts down on air bubbles when rolling out the fondant.
HTH
Rae
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