ROLLED FONDANT ICINGS

*INFORMATION*
SUGARCRAFT'S HOME-MENU| OTHER ICINGS| CAKE IDEAS! .

TOOLS FOR FONDANT WORK | NON-STICK ROLLING MATS | DRAPES & BOWS

Easy to shape into beautiful borders, flowers and decorations.
Crimp, emboss, or add ribbon insertion. Make ruffles for sides or rope border to the base edge.
Some ideas and what this icing can be used for:

Rolled Fondant - Details - Satinice
Zero grams trans fats, Zero grams Cholesterol (View our Nutrition Label)
Gluten Free, Dairy Free, Nut Free
Contains no animal-derived ingredients.
Certified Kosher Pareve (View our Kosher Certificate)
Made in the USA Exquisite creations made with Satin Ice Rolled Fondant have become increasingly popular with the consumer and are highly profitable to the baker. 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 such as "Ace of Cakes" (Food Network), "Cake Boss" (TLC), "Food Network Challenge", "Ultimate Cake Challenge" (TLC) and more. 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. How it works

Satin Ice rollable cake icing is a premium quality, non-stick, pliable icing which may be rolled out by hand using a rolling pin or by a mechanical sheeter. Satin Ice produces a satin smooth elegant finish to any cake. It may be used as a modeling paste to create decorative pieces, and is the ideal cake covering used to cover wedding, novelty and special occasion cakes. Satin Ice is available in a variety of colors. Satin Ice possesses a delicious mellow flavor, which makes it enjoyable to eat. Excellent elasticity when rolled out, remains easy to handle. Its satin fine texture allows it to be rolled very thin. Made in the USA, ensuring a fresh, consistent product. Satin Ice is certified kosher pareve. Produces a quality, elegant looking cake which is profitable to the baker. Seals the cake, which increases the product shelf life. The finished cake may be refrigerated or frozen once covered.

About Satin Ice Products:
Zero g trans fats, Zero mg Cholesterol
Gluten Free, Dairy Free, Nut Free
Contains no animal-derived ingredients.
Certified Kosher Pareve (View our Kosher Certificate)
Made in the USA

HANDLING & STORAGE, Ready to use:
Assemble the cake and pre-ice cake surface with a smear coating of butter cream, jam or glaze syrup. Kneed desired quantity of Satin Ice until elastic and roll out to the required thickness using a light dusting of corn starch or powdered sugar to prevent sticking. Drape icing over cake and adhere to top and sides. Trim the excess icing and reseal in poly bag container. Decorate cake as desired. Box or cover cakes to be frozen. Use pastes to color/flavor icing. Store Satin Ice at room temperature in airtight container for a period of 6-12 months.

BE CREATIVE

Wilton™' s GUIDE TO ROLLED FONDANT

Bear Tier Cake Instructions

GETTING STARTED
The easiest way to create an elegant rolled fondant cake!
Rolled Fondant is ready to roll and shape. And Wilton Fondant has the same unsurpassed smoothness, easy-to-handle texture and rich flavor of homemade rolled fondant. Add your favorite vanilla, almond or bubble gum flavour and color! Additional instructions inside. Use to decorate flowers, borders and fun shapes. Convenient four pouch assortments of colors perfect for making multi-colored decorations. Give your cake a dramatic look by placing it on a base board covered with fondant. Cut cake boards 2 in. larger in diameter than your cake, unless otherwise directed, then roll out fondant about 1 in. larger than board size. Wrap board with FDA foil. Lightly coat board with piping gel to help the fondant stick to the foil. Position fondant over board using a rolling pin, draping fondant over edge. Trim excess fondant from edges under bottom of board. Smooth top and sides with Easy Glide Smoother. Certified Kosher.

COLOR & FLAVOR: Tint a small ball or enough to cover a whole cake. The important thing is to add just a little of the concentrated icing color at a time, until you arrive at the exact shade you want. If you'd rather not mix color yourself, use pre-tinted fondant in a variety of pastel, primary, neon and natural shades. Roll fondant into a ball, kneading until it's soft and pliable. Using a toothpick, add dots of icing color and/or flavor in several spots. Knead color into your fondant ball; be sure to wear All-Purpose Decorating Gloves to keep your hands stain-free. Continue kneading until color is evenly blended; add a little more color if needed.

COVERING CAKE:

How do you cover a cake with fondant that's perfectly smooth, without wrinkles or air bubbles? The flexibility of fondant is your secret weapon. Just follow our instructions for the right ways to knead, roll out and lift the fondant, and you'll find that covering a cake is easy. Prepare cake by lightly covering with buttercream icing.
Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioner's sugar. Lightly dust your smooth work surface or the Roll & Cut Mat and your rolling pin with confectioner's sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioner's sugar if needed.
Gently lift fondant over rolling pin and position on cake. For larger layers: Slide a large cake circle that has been dusted with confectioners' sugar under the rolled fondant. Lift the circle and the fondant and position over cake. Gently shake the circle to slide the fondant off the board and into position on the cake. Smooth and trim as described above.
Shape fondant to sides of cake with Easy Glide Smoother. We recommend using the Smoother because the pressure of your hands may leave impressions on the fondant. Use the straight edge of the Smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife.
Smooth and shape fondant on cake using Easy Glide Smoother. Beginning in the middle of the cake top, move the Smoother outward and down the sides to smooth and shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again.

Your cake is now ready to decorate.

Try our Fondant Fun Cutouts cutters too!

Bear Tier Cake Instructions: Several days in advance: Make gum paste blocks.

Place bear cake on foil-wrapped 6 in. cake circle.
Ice paws and inside ears smooth.
Cover bear except arms with tip 16 star fur.
Pipe in tip 3 nose, eyes and mouth.
Build up arms with tip 12; over pipe with tip 16 stars.

Ice round cakes smooth; prepare 10 in. cake for Stacked Construction. Ice sides of both cakes white, top of 10 in. yellow, top of 14 in. rose. Position 10 in. cake on separator plate. Divide 10 in. cake into 10ths, 14 in. cake into 12ths. For quilted scallops, roll out blue fondant 1/8 in. thick; cut 11 circles with Comfort Grip cutter, then cut each in half to form scallops. Using ridged wheel of Cutter/Embosser, imprint scallops with criss-cross quilt lines, 1/2 in. apart. On 10 scallops, trim 1/8 in. off each side; these will be used for the 10 in. cake. Attach scallops at division points with dots of icing. Edge scallops with tip 2 dots. Pipe tip 1 dots where quilt lines meet. Roll out rose, green, yellow and blue fondant 1/8 in. thick; cut a variety of stars using small and medium Cut-Outs. Attach stars to cake sides with icing. Pipe tip 8 ball bottom borders. For buttons, roll 22 white fondant balls, 1/2 in. diameter; flatten to a 1 in. circle. Indent center of circles with flat end of craft knife. Use small opening of tip 1 to punch 2 holes in each button; attach at scallop points with icing.

Attach ribbon around sides of silver base with tape; position 14 in. cake on base. Insert pillars into 14 in. cake; position blocks over pillars then position 10 in. cake and bear.

Prepare 2 cans of gum paste. Roll out 1/8 in. thick; cut 16 squares, 3 x 3 in. Let dry overnight on cornstarch-dusted boards. The next day, turn squares over and let dry completely overnight. When dry, attach squares side-to-side with thinned fondant adhesive to form blocks; let dry. Add trims. Tint 24 oz. of fondant blue and 6 oz. each in light rose, green and yellow; reserve remaining white fondant. Using alphabet cutters from 101 Cookie Cutters Set, cut 4 green B, 4 yellow A, 4 rose B and 4 blue Y letters. As needed, cut out centers of letters with craft knife. Attach letters to blocks with damp brush. For borders, cut assorted fondant strips, 1/4 x 3 in. long; attach with damp brush. Let dry. At reception, completed blocks will be positioned around pillars on 14 in. cake. The 10 in. cake and the bear cake will be placed on top.

Simple Fondant Sheets
IDEAS FOR USE OF SIMPLE FONDANT SHEETS