Anyone Else Find That Satin Ice Does Not Have Good Workability?
Decorating By tsal Updated 26 Jun 2014 , 2:15am by tsal
The last two cakes I covered in Satin Ice had elephant skin and cracking at the bottom. I don't consider myself slow when it comes to working the fondant once it's on the cake, but sure enough, when I got to smoothing the final parts of the "skirts" on my round cakes, they were cracking.
I used FondX once and liked it because it seemed immensely more workable, but it is not readily available here and I'd have to pay for shipping.
Should I add shortening to Satin Ice? I am considering trying my hand at making MMF after watching Jessica Harris' course on Craftsy and seeing that her fondant is MUCH more workable.
Thoughts?
I use Camen Massa Ticino. I had a red cake to do recently so I bought some red SI. It was very hard to work with for me. I ended up doing it with the Carmen Massa and airbrushing it red. A lot of people love Michelle Fosters Fondant. I have never tried it but it could be worth a try.
I use satin ice and have had the same problem, too. I find that if it's old, it tends to do this! A little trick is spray the fondant with a LITTLE bit of water and knee it. Since I started doing this I haven't had elephant skin:)
Good luck
Im a satin ice user...they key is to not add cornstarch or powdered sugar....only roll out with vegetable shortening and I haven't had a problem. If you like the fondant to stay workable and you like using cornstarch or PS you may like the new wilton preferred fondant, its very workable and affordable.
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