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Scandies is the Lebanese sole distributor for the famous American fondant : Satin Ice.

Some of the world's renowned cake designers and sugar artists call Satin Ice their brand of choice for rolled fondant and gum paste. Satin products can be seen on a multitude of cable and satellite TV food shows. The finest cake shops, bakeries and patisseries use Satin Ice products to complete their works of edible art from birthday, wedding and special event and novelty cakes to cupcakes and cookies or as stand-alone sugar figurine displays.

- Signature Features

Our signature flavor is unmatched: Mellow, Smooth & Creamy . . .
Brown Fondant is chocolate flavoured.
Excellent elasticity when rolled out, easy to handle and seemingly unbreakable.
The satin-fine texture allows it to be rolled very thin.
Made in the USA, ensuring a fresh, consistent product.

- Dependable Performance

When modeling decorations, your pieces will dry just as you intended. Satin Ice will not overdry and crack.
Seals the cake, keeping it moist and fresh and increasing the shelf life of the cake.
Your finished cake may be refrigerated or frozen once covered.
Our exclusive Gum Paste formula adds even more decorative possibilities. Use alone or as an add-in to your Satin Ice fondant to create stronger pieces where you need them.

Available colors :
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.
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