Frequently Asked Questions
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SATIN ICE GUM PASTE – PRODUCT HANDLING
Do you offer Satin Ice Gum Paste in different colors?
No, we only make White/Vanilla Gum Paste. It’s easy to color your own gum paste and fondant using a gel-based food coloring. We recommend AmeriColor or Chef Master brands. Do not use liquid food coloring as it will alter the product. When adding color, add very small amounts at a time until you achieve the desired color. This will help you to have better control over the color and will prevent you from adding too much color, which might cause the product to become inconsistent.
If you wish to have a gum paste that is an exact match to our Satin Ice fondant (or an exact match of a color mix you have made), you can effectively create your own gum paste from your colored fondant. Use CMC (cellulose gum or gum tragacanth) can be used with our complete line of fondant. Add the CMC powder to the fondant in small amounts and knead thoroughly into the fondant with each addition until you have achieved the consistency of gum paste.
If you are apprehensive about coloring your own fondant or creating gum paste from fondant, practice with small amounts first until you have mastered the technique.
SATIN ICE FONDANT - PRODUCT HANDLING
How long should I knead the fondant before it’s ready to use?
Like chewing gum, fondant and gum paste become more elastic and pliable as it is worked (kneaded). As a rule of thumb, the older the product, the longer you will be required to knead it. When Satin Ice fondant has been freshly made, it requires no kneading. As the product sits in its airtight container, it will still naturally dry out with time. (Our fondant and gum paste products have different shelf life periods – from 12 to 18 months, each marked on the container.) If the product feels dry, hard or crumbly, then it will generally require a longer kneading time.
Fondant and gum paste can be kneaded by hand or with the kneading arm of a mixer.
When rolling or kneading, should I use cornstarch, confectioner’s sugar or shortening?
Different cake artists will answer this question differently. Remember that they are professionals who are adept at handling Satin Ice using just the right amount of additive when kneading and rolling. Adding too much of any one of the additives could alter or ruin your fondant. For a beginner, we recommend using a small amount of cornstarch to your surface when kneading and to your rolling pin when rolling.
Sometimes the decision regarding which to use, and how much of it, will depend on temperature and humidity. If the fondant feels soft and sticky, you may find that you need a bit more cornstarch to firm it up a bit. If the fondant feels super sticky for some reason, it may help to lightly sprinkle cornstarch directly on the product before kneading.
Shortening is NOT recommended with fondant, as it tends to make the product too soft and can render it inconsistent for use. You may want to experiment and try very small amounts of shortening when working with gum paste, as gum paste has a firmer texture.
STORING YOUR FINISHED CAKES
I decorated my cake with pink fondant and left it at room temperature on the counter. Now the color has faded. What happened?
We recommend you COVER all finished cakes! Some colors (pinks and purples) will fade more readily than others when exposed to long periods of light. This is a natural occurrence when red food colorings are used. Keep in mind that if we were to make our colored fondants fade-proof, it would require more food coloring than is safe for consumption.
Should I refrigerate my finished cake?
If you are using a dairy-based buttercream layer under the fondant cake covering, then the cake will require refrigeration. It is best to cover your cake or seal it in plastic, as most
standard refrigerators have high humidity which can cause water droplets to form on your decorated cake.
What kinds of 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. Sheeted samples are also tested on cake molds for performance evaluation.