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How much fondant do I need?

The amount of fondant needed will vary based on the size of your project. Please see our helpful guide. You can also watch videos on our Learn the Basics page.

How long should I knead the fondant?

Kneading is the most important step to successfully using the fondant. As they are worked, both fondant and gum paste become more elastic and pliable. For best results, knead in small portions until the fondant is soft and pliable and then combine. If you are using large amounts, store each portion of kneaded fondant in plastic wrap. Watch a helpful demonstration by Ron Ben-Israel or check out our Learn the Basics page.

Can I knead my fondant in a mixer with the kneading attachment?

Yes, both fondant and gum paste can be kneaded with the dough hook on a mechanical mixer, although we recommend using your hands for more control and tempering of the product. When using a mixer it is possible to over knead and add too much air to the product.

What type of rolling pin works best for rolling out my fondant?

You can use whatever rolling pin you are comfortable with, although we recommend rolling pins without handles. To get fondant thin, it is a little difficult when using a rolling pin with handles, because the pressure tends to be stronger on the edges. This causes the sides of the fondant become thinner than the middle. The whole secret of success to making fondant thin all the way through, especially in the middle, is to push and pull from the center so that there is consistency throughout. See our list of recommended tools and watch a great video of rolling on our Learn the basics page.

What is the proper thickness to roll out the fondant?

The proper thickness for covering a cake is about 1/8”. Watch this being demonstrated on our Learn the Basics page.

How do I steam my finished cake?

Cake Artists use this technique to add a nice shiny finish to their cakes, in addition to removing any residue from dusting powder while working.

To do this at home, make sure to cover your steamer opening with a cloth and rubber band to prevent steam from ‘spitting.’ 

How to prevent imperfections when sheeting?

When preparing fondant for the sheeter there are three steps to follow. First, knead the fondant to the proper consistency. Then roll the fondant into a perfect ball. Make sure there are no folds in the fondant ball. Last, flatten the ball with your hands. Now your fondant is ready to run through the sheeter. This process is extremely important, because any imperfections in the fondant will be amplified by the sheeter and can lead to product cracking.

Can I add color to the fondant?

When possible, it's best to mix pre-colored fondant to achieve a specific color, as color additives can potentially alter the fondants consistency. If you are going use a colorant to achieve a specific hue, we recommend using a gel color. Wear disposable gloves to avoid staining of your hands. Begin by kneading the fondant and then break up your fondant into four balls. Dip a toothpick in the bottle of color and rub it onto one of your fondant balls. Knead the color thoroughly into the fondant until it is completely mixed. Repeat the color process for the remaining three balls. When you are finished coloring each part, knead each of the parts back into one ball. 


How long will Satin Ice be good to use after I first open it?

Assuming you do not introduce moisture into the pail and it is sealed properly again, it is good for at least six months after being opened. Chocolate fondant will last about three months. Please note that all of our Fondant & Gum Paste can be stored at ambient temperature, with the exception of Chocolate, which we recommend refrigerating after opening.

What is the shelf life of a cake covered with Satin Ice?

When applied correctly, Satin Ice seals the cake, which extends the shelf life. This is very helpful when making cakes in advance and you can then choose to leave it at room temperature, refrigerate or even freeze depending on your needs:

- A boxed, fondant-covered cake at room temperature is good for 7-10 days. However, if it has a dairy filling this would reduce to 3-4 days, depending on filling.

- Once in the refrigerator, assuming the cake is boxed, two to three weeks would be an approximate shelf life. With this being said, the more air-proof the box, the longer the shelf life.

Should I refrigerate my finished cake?

Refrigeration is not required, but is suggested if you are making cakes well in advance and/or are using a dairy-based layer under the fondant (see more on Shelf Life of a finished cake above). When refrigerating, it is best to cover your cake, or seal it in plastic wrap, as most refrigerators – standard home or commercial – have high humidity which can cause water droplets to form on your decorated cake.

If I choose to freeze my fondant covered cake, how should I thaw it properly?

Yes. If you choose to do so, we highly recommend sealing with cake with plastic wrap and then placing it in a box. This will not only protect it, but also prevent outside odors from affecting it over time.

When removing from the freezer, first move the cake to the refrigerator and let it thaw before bringing it to room temperature. When you eventually move the cake to room temperature, please remove all wrapping to prevent condensation from gathering. Do not begin any additional decorative work until the entire cake has reached room temperature.


Why does the fondant on my finished cake have air bubbles?

One reason for this is that when you’ve removed your crumb-coated cake from the refrigerator, you have not moistened it to allow the fondant to properly stick. Sometimes, the refrigerator can begin to dry the buttercream, so we recommend lightly brushing with water before placing the fondant on top to cover and adhere.

Keep in mind if you remove your cake from the refrigerator and bring it into an atmosphere that is very hot (i.e a home or shop with no air condition in the heat of summer), give your cake 5-10 minutes to adjust before moving forward with moistening and covering. You do not need to let the cake completely come to room temperature, but just allow the initial chill to escape the cake and not get trapped underneath the fondant.

Another reason for this would be the filling or cake is releasing air and it is getting trapped underneath the fondant. Fruit fillings especially tend to release air as they sit. A good rule of thumb to follow, is getting into the habit – regardless of filling choice – of giving the air an escape route. This can be achieved by using a hollow coffee stirrer. Once your cake is covered in fondant, gently press a coffee stirrer into the cake so that it goes deep enough to hit the layer of filling. You can place this strategically in places on the cake that you know will be covered by decoration later. Depending on the size of your cake, you can do this in multiple locations, top and sides of cake, allowing the air to escape through the straw rather than get trapped. Leave these in for at least a couple of hours for best results.

If bubbles have already formed and you did not get a chance to use the coffee stirrer technique, there is a simple trick that you can use: pierce the bubbles on an angle (not directly in the middle) with a fine pin and smooth the fondant. That should clear up any problems.

Watch all of these techniques on our Learn the Basics page.

Why does the fondant on my finished cake have air bubbles and/or why is it sliding off?

The main reason this will happen is if you use a buttercream for your crumb-coat that contains high water content. Another reason for this is too much buttercream on the crumb coat. The crumb coat is meant to act as the ‘glue’ between the cake and the fondant, but too much can cause the fondant to slide, especially in high temperatures or high humidity. See more on how to properly crumb coat on our Learn the Basics videos.

Why does the fondant on my covered cake look like ‘elephant skin’?

The most common reason for this is when Satin Ice has been left out too long and has begun to dry out. To avoid this, be sure to knead very well and keep out only the portions you are working with. When covering your cake, work quickly, immediately moving from the kneading & rolling stage, right into the covering and smoothing stage. The remainder of your fondant should be sealed in its bag with the pail lid closed tightly. Any air that is allowed to get into the product will dry it out, so be certain the bag is closed tightly and the lid is sealed.

Some brands of food coloring can cause the fondant to crack and take on this appearance. We recommend using our pre-mixed Satin Ice colors, or if that is not possible, we suggest using gel pastes to avoid this.

The addition of too much shortening to Satin Ice will cause the gums to break down and cause ‘elephant skin’ as well. While using a very tiny bit of Crisco is fine for rolling out on or on your rolling pin, adding it into Satin Ice will alter the product.

Product Specifications

What allergies should I be aware of?

We are happy to say our Fondant and Gum Paste are Allergen-Free, Gluten, Dairy, Soy and Nut Free. Please note our Gum Paste contains Egg Whites.

Is Satin Ice vegan?

Satin Ice Fondant is 100% vegan. The glycerine used is plant derived and our sugar is not filtered through bone char. Our Satin Ice Gum Paste, however, contains egg whites. To create vegan gum paste simply add Tylose or CMC (cellulose gum or gum tragacanth) to any of our Satin Ice fondants.

What colors and sizes do you offer?

We offer our products in many sizes in a variety of vibrant colors. All of our colors are formulated based on the regulations for the respective region or country. For more information, visit our Products page.

Can I add something to the fondant to make it act like your Gum Paste?

Yes. If you wish to have our fondant behave more like gum paste, you can add Tylose or CMC powder (cellulose gum or gum tragacanth). Add the powder to the fondant in small amounts (approximately 1 – 1.5 teaspoons per pound) and knead thoroughly into the fondant with each addition until you have achieved the consistency of gum paste. Watch tutorials by our pro’s: Ron Ben-Israel and Betty Van Norstrand both demonstrate this technique, or check out our Learn the Basics page.

Is Satin Ice Kosher/Paerve?

Yes! For our Kosher Certificate, please contact us.

Is Satin Ice Halal certified?

We are happy to say that we have a line of Halal Certified products. These are available by request to the distributor or shop that you purchase from.

Is tartrazine found in Satin Ice?

Tartrazine is food coloring Yellow 5 (US) or E102 (Europe) and is used in coloring our Yellow/Vanilla, Pastel Yellow/Vanilla, Green/Vanilla, Pastel Green/Vanilla, Baby Blue/Vanilla and Black/Vanilla fondant.

Where does your Palm Oil come from?

Satin Fine Foods, Inc. is committed to sourcing the best ingredients while keeping our customers satisfied and consistently delivering a premium quality product.

In order to keep that promise, we only purchase and use a Palm Oil vendor who is committed to sustainability and is an RSPO (Roundtable for Sustainable Palm Oil) member. We purchase from vendors who have established corporate sustainability commitments to build traceable palm oil supply chains and seek compliance throughout the supply chain relative to RSPO policies which includes: no deforestation, no peat, and no exploitation when maintaining all of their plantations as part of their commitment to conserve natural resources and biodiversity. We are assured our suppliers integrate responsible development into their operational plans and policies. Together with non-governmental organizations (NGOs) and local communities, they monitor their impact on the environment and develop partnerships to conserve resources and biodiversity.

RSPO Members must be committed to the following:

a. Maintain membership of The Roundtable on Sustainable Palm Oil (RSPO)

b. Improving the sustainability of palm oil production processing and trading

c. Protect endangered animal species and natural habitats Support sustainable palm production – this includes ensuring sound environmental management on their own plantations and to work with NGOs and local communities to preserve biodiversity and protect populations and habitats of orangutans.

We at Satin Fine Foods continually investigate and keep up on the source of our ingredients. Our company remains dedicated and conscious of our product, our ingredients and how it effects the environment as well as our customers.

Quality Assurance

What product testing do you perform?

At Satin Fine Foods, we test every single batch of fondant and gum paste we produce. We sheet our test samples and routinely test and grade for color, smell, temperature, taste, elasticity, smoothness, texture and aroma.

What Certifications do you have?

Satin Ice is proud to have the globally recognized certification, Food Safety System Certification 22000 (FSSC 22000).

What is the shelf life and what does the ‘Best Before’ Date mean?

The shelf life of our products range from 12-18 months, depending on ingredients and color and will be marked on each individual product with a ‘Best Before’ Date.

This date means that in order to experience the optimal texture, taste, color and aroma of our product, we recommend using it before this date. Once the fondant has been opened, assuming it is still under the best before date and has been handled and stored properly (see Storage), we recommend using it within 6 months. For chocolate we recommend 3 months. Please note that all of our Fondant & Gum Paste can be stored at ambient temperature, with the exception of Chocolate, which we recommend refrigerating after opening.

Please note that prolonged exposure to light may affect color.

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