How to Work with Satin Ice Rolled Fondant

Satin Ice – The Fondant How To Guide:

Supplies needed: ·       Satin Ice Fondant ·       Rolling Pin – 20” & 9” ·       Rolling Mat (Silicone preferred) ·       Fondant smoother(s) ·       Cornstarch Dust Puff ·       Metal Spatula or cutting implement ·       Cutters & templates – cookie cutters, or impression cutters, etc.

Before rolling out your fondant, you will need to condition your fondant by kneading until smooth. (Do not microwave your fondant as this will create a tough texture and become unworkable.)

To color your fondant, apply a drop or two of gel color (no liquid color) to conditioned fondant and knead in. (It is always recommended to buy Red or Black fondant, as the amount of color that you need to add to achieve the color may make the fondant too soft.) You may knead color into the fondant halfway to create a marbleized effect or you may knead the color into the fondant fully. If the color is not intense enough, you can add more drops until you achieve the color you desire.  You may also use pre-colored fondant and mix with white to create softer colors or mix pre-colored fondant colors to create new ones. It is recommended to use pre-colored fondant, as the consistency tends to change when you add gel color. 

The formula used to estimate cake coverage is: Height x 2 plus the diameter (not circumference) of the cake = number of inches to roll out to. For example, if you have an 8” round by 4” cake, it will be 4 x 2 = 8 + 8 = 16”. Roll fondant to the height of a nickel or about 1/16^th of an inch making sure it is even across the sheet with no wrinkles or undulations. Roll the fondant and turn, do not flip over. Sprinkle cornstarch on the mat, as needed if the fondant is sticking. 

To apply the fondant to the cake, make sure fondant is not stuck to the mat, and gently roll on edge halfway over your rolling pin and apply to your cake. When you apply the fondant to the cake, begin smoothing from the top with your fondant smoother then to the edges then sides with the edge of your hands or fondant smoother. Do not pull, as this will create cracks and can create holes in your fondant. You will want to “smooth” or lightly press the fondant to the cake to make sure it sticks well and press any air down and out at the edge of the cake. Any areas of the cake the fondant does not stick to will form air bubbles.  

Once you smooth the fondant to the bottom of the cake, trim close to the cake edge. You are then ready to decorate!