After removing Satin Ice from the pail, divide product into smaller pieces and place in mixing bowl with dough hook. If you smear or spray the bowl and hook with a vegetable shortening this will prevent the icing from sticking and allow for easy removal of product once mixed. Mix on low speed for 1-2 minutes, kneading the icing to a smooth even consistency. Color or flavor may be added prior to mixing.
NOTE: Similar to chewing gum, the gums in rolled fondant become more elastic and extendable once worked, this is why it is necessary to knead well before rolling out.
The addition of extra gum will make the icing more extendable, and will also cause the product dry faster. Ready-made Gum Paste is available for this purpose and is ideal for the production of sugar flowers, ruffles, etc.
Seasonal climate temperature changes may require the icing to be softened or made a little stiffer. If you feel the need to stiffen the product, knead into the product some powdered sugar. The addition of a few drops of glycerin to the fondant will soften the icing during the colder winter months, however once the product is stored at room temperature no additions or product changes should be necessary.
Any time Satin Ice remains open to the air it will dry, therefore it is very important that product storage is airtight. We recommend storing it in its pail after use.
Satin Ice covered cakes may be refrigerated and/or frozen. When doing so we recommend that the cake be kept covered or packaged, as refrigerated units often have high humidity which may cause water condensation on the cake surface.
When kneading and rolling Satin Ice we prefer to do so on a smooth surface which has been smeared with a film coating of shortening. This prevents the icing from sticking to the rolling pin or work surface, and will help in keeping the icing moist. It is also preferred when working with chocolate or colored product.
Satin Ice may be rolled paper-thin and yet remains very easy to lift and handle. The average final thickness as a cake covering is approximately 1/8 of an inch. The thickness of the icing will also depend on the cake height. On taller cakes the icing may be rolled out a little thicker.
We are pleased to answer any other questions that you may have, and look forward to hearing your comments regarding Satin Ice.
