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Prepping the Cake

In this video we are going to demonstrate prepping your cake to cover with Satin Ice Fondant.

Kneading & Rolling

In this video we are going to show you how to properly knead and roll out your fondant.

Covering, Smoothing & Trimming

In this video we are going to demonstrate how to cover your cake with Satin Ice fondant.

Troubleshooting the Basics

In this video we are going to address some minor issues that may arise when using Satin Ice Fondant for the first time.

Cake Borders & Boards

Learn how to dress up your cake by covering a cake board with Satin Ice fondant and adding a simple border.

Color Mixing

In this video we will cover mixing Satin Ice fondant together to create unique colors.

Essential Tools

Shaker with cornstarch/powdered sugar - eliminates sticking of fondant to other surfaces

Shortening - eliminates sticking of fondant to other surfaces, helps repair fondant that is slightly dried/cracking

Non-stick Silicone mat - work area for rolling out fondant  

Rolling pin - 17” for large cakes, 7” rolling pin for small projects

Small offset spatula - helps lift delicate fondant shapes

Pizza cutter (small) - easily trim excess fondant from base of cakes

Fondant smoother - helps adhere the fondant layer to the buttercream/cake

Revolving cake stand - revolving stands make it easier to work around the cake

Paintbrush - water acts as an adhesive for fondant, use a paintbrush to apply water to fondant

Sculpting tool set (5,7, or 9 piece - plastic or stainless steel) - form, shape, mark and imprint fondant and gum paste decoration

Basic Tips

Make sure your surface, tools and hands are clean and dry

Wrap and seal fondant that’s not in use

Work fast to keep fondant pliable

Knead the fondant, it will become softer and more pliable as you knead it 

Use shortening, cornstarch or powdered sugar to make a non-stick surface

Roll out to about 1/8” thick

Use a firm cake mix (like pound cake) 

After use, store fondant at room temperature (but put chocolate in the fridge)

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