Welcome to the Cake Decorators Q&A

Hi! So, I am a beginner in cake decorating. I have been using Satin Ice and if it gets sticky I use powdered sugar to roll it out, but every time I put it on the cake or make flowers, just about anything, it cracks, makes holes, and gets elephant skin (wrinkles).

It really gets on my nerves, is it me or is it the brand?
If it’s the brand, should I not use this brand anymore? I like it because it’s cheaper than most brands and accessible in a lot of places.

Keep in mind I live in America, and it needs to be kosher.
Thanks so much!

-Sarah 🙂

Hello sarahbakes

I use Satin Ice and have no problems with it. I don’t know whether the recipe is different for the British market.
I think may be you’re rolling out too thick and using too much powder sugar and that’s why you’re getting the elephant skin. Too much powdered sugar dries the paste out and makes it crack and rolling out too thick will cause the paste to pull and drag when you get it on the cake. That too will cause elephant skin, cracking and tearing. Try rolling out thinner than you would do normally. I use very little icing sugar for rolling out on. The important thing is to keep the paste moving. Roll out in one direction then move the paste a quarter turn, again and again until you have it the size you need. If you work quickly, the paste will not dry out or stick as much.
If the paste begins to stick sprinkle a little more icing sugar, spread it out so there is good surface coverage. If you keep rolling in one direction and turning, the paste shouldn’t stick. Satin ice also have their own fondant coverage chart and some basic tutorials on how to use their products here http://satinice.com/
Click on product info for the chart and on videos for instructions.
Perhaps you could also try some supermarket brands, you may find they are less sticky but they won’t taste as good as SI.
When you’re making flowers and models with Satin Ice you will need to add tylose powder to make it stronger so it keeps it’s shape.
Sorry can’t help you with other brand names, I don’t really know any in the States except for Satin Ice, Fondarific and Wilton.

Thank you so much madeitwithlove. I’ll try that next time. Yea, I was rolling it out a bit thick because I thought it might tear if I did it thinner. But I watched a video on hear where Paul explains how to get the icing on the cake more in depth. Thanks again!!

You’re welcome sarahbakes, good luck with your next attempt!

I lived in Miami last year and I used Frattello it is a Peruvian brand, the texture and the flavour are wonderful, I miss it now, that dont live in the US ! I really love it!

I didn’t like satin ice because I had the same problem that you, in Miami and also in Costa Rica, It was a mess for me and the results weren’t the best I needed to cover twice my cakes because the big holes.

Try to roll your fondant out with corn starch, because the sugar powder dry the paste.

best regards!

I lived in Miami last year and I used Frattello it is a Peruvian brand, the texture and the flavour are wonderful, I miss it now, that dont live in the US ! I really love it!

I didn’t like satin ice because I had the same problem that you, in Miami and also in Costa Rica, It was a mess for me and the results weren’t the best I needed to cover twice my cakes because the big holes.

Try to roll your fondant out with corn starch, because the sugar powder dry the paste.

best regards!