Comments on: Does it matter what type of buttercream I use? https://blog.sugaredproductions.com/does-it-matter-what-type-of-buttercream-i-use/ Thu, 01 Oct 2015 03:23:45 +0000 hourly 1 By: Sharon Zambito https://blog.sugaredproductions.com/does-it-matter-what-type-of-buttercream-i-use/#comment-4669 Wed, 23 Sep 2015 22:53:06 +0000 http://www.sugaredproductions.com/blog/?p=3782#comment-4669 In reply to Darlene Davidson.

I suggest not using Satin Ice 🙂 Try Fondx or Renshaw. That’s a big part of the problem as far as the fondant issues 🙂

]]> By: Darlene Davidson https://blog.sugaredproductions.com/does-it-matter-what-type-of-buttercream-i-use/#comment-4642 Tue, 22 Sep 2015 14:51:52 +0000 http://www.sugaredproductions.com/blog/?p=3782#comment-4642 I am having SUCH a temporary issue with Satin Icing fondant. My studio is in Las Vegas Nv. I have called the company and Know it is probably something I am not doing. It creates elephant skin SUPER fast. I have tried sooooo many things do you have a step by step of how you do fondant without this issue. I call it Temporary because the belief I hold is that there is always a solution, no matter what it is, I just have to find it. HEEEEEEEE I really appreciate your blog and look forward to your reply. I have been decorating for 28 years and just in the last 3 years started working with fondant. This is how I do it. Fill cake, crumb coat it b/c place in fridge sometimes, not always have done it both ways and with the same results, roll out fondant, put a plastic wrap over it TIGHTLY no air that I can see or feel between the wrap and fondant. I have even done it with out this step with same results, Pull cake out of fridge. b/c once more and then flip the fondant over my rolling pin and place over iced cake. It Instantly forms elephant skin, and looses that beautiful smooth look. I have tried putting cake in freezer, while I roll out fondant so I don’t even wrap it at that point, I have tried Crisco, I have 2 azect matts. I just resently bought sweetwise matt to try that. I am soooooo frustrated. Also when put filling in the cakes how would you suggest getting the air out of the cake. I would like to know what you would suggest. I have heard books being placed on the top of the cake to let the air out. I guess that is my next step. Ifeel like I am rambling I really wish I could get this , Maybe my cake recipe is to soft? could that be the issue perhaps. I am going to give your recipe a try. What would you suggest to use as a dam to keep the filling in the cake? Respectfully,
Darlene

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