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Frequently asked questions

FAQs

Fondant & Gum Paste

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.

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.

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. 

What is the proper thickness to roll out the fondant?

The proper thickness for covering a cake is about 1/8”. 

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. 

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.

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. 

ChocoPan

How do ChocoPan products work differently than fondant?

ChocoPan products are made with real chocolate which has an oil base. This oil base allows for a longer working time, without drying or cracking. Pieces made with ChocoPan will get firm and hold their shape but will not dry out and can easily be reworked. ChocoPan products will adhere to themselves without water or additional adhesives. 

What kind of chocolate are ChocoPan products made with?

ChocoPan bright white and colored products are made with a premium white chocolate base while deep brown and black products are made with a premium dark chocolate base.

Can modeling chocolate be mixed with fondant and gum paste?

It is possible to mix modeling chocolate with both fondant or gum paste. Mixing with gum paste will allow the structure to dry harder but will eliminate the ability to go back to the project and rework. Mixing modeling chocolate with fondant will give you a pliable mixture with a longer working time.

Shimmer

Is the Glitter Edible?

We are proud to present the first fondant to feature edible FDA approved glitter. The cake world has been concerned over glittery decorating products and whether they are safe for consumption. Some glitters and dusts marketed for the creative baking industry may be labeled only as ‘non-toxic’ and not edible. Non-toxic is not the same as edible, and may contain plastic or even metals! Our Shimmer Collection fondant only uses edible pigments specifically produced for use in food and are completely safe to eat.

For bakers and decorators using our products in confectionary creations, you can advise your customers that they are getting only edible pigments. The FDA has set approved usage levels for these specialty pigments in finished confectionary goods. To help our conscientious bakers ensure their confectionaries are compliant, we have made it quick and easy to do that by following our recommended usage instructions below:    

Covering cakes: Crumb coat cake with buttercream. Knead fondant until pliable. Roll 1/16-1/8” thin on a non-stick surface (e.g. baking mat). Use a very light dusting of cornstarch or shortening if needed to prevent sticking. While using the Paneling technique is suggested, you may also drape the fondant to cover, being cautious to work lightly in order to avoid tearing along the edges. 

Covering cupcakes: Roll to 1/16-1/8” thin, cut into circles the size of the cupcake. Frost lightly with buttercream and apply fondant to top.

Covering cookies: Roll to 1/16-1/8” thin, cut into desired shape. Use 1 oz fondant for every 3 oz or more of cookie.

Color Variance 

Our shimmer fondant will have color and size variations in the fine iridescent particles, this is perfectly normal and a mark of the natural beauty of the edible pigment we use. These particles will be most evident in the pearl fondant which is a clean light ivory base color. The edible pigment we use is crafted using a pure mineral, which has a rainbow appearance when looked at under a magnifying glass. This pearlescent finish is what reflects light to give a shiny look. We believe these small variations to be nature’s signatures, and are proud to use the only 100% safe and edible FDA approved type of pearlescent food color rather than compromising our food quality with using metal, plastics, or other unsafe shimmery pigments which may have a more uniform shape or color.


Glazes

Quality

Is Satin Ice Kosher/Paerve?

Yes! For our Kosher Certificate, please contact us.

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.

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.

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).


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