Prepping the Cake

Crumb coat your cake with a thin, smooth layer of buttercream. Smooth well with a bench scraper. Refrigerate to set the buttercream.

Kneading & Rolling

Keep hands, tools, and work surface clean. Knead to warm fondant and activate gums, and to eliminate any air pockets. Immediately roll to 1/8 inch on a non-stick surface (e.g. baking mat). Use a thin dusting of cornstarch or confectioners sugar if desired.

Covering, Smoothing & Trimming

When covering a cake, it is important to work quickly to avoid wrinkling and cracking of the fondant. Place fondant on cake as centered as possible. To smooth, start at the top and work your way down the sides with your hands or a fondant smoother. Trim excess fondant.

Troubleshooting

• Air bubble: Use a clean pin and pierce it on an angle. Smooth out the air toward the bubble until the bubble is gone
• Wrap unused fondant airtight

Icing Smiles

Satin Fine Foods, manufacturer of Satin Ice fondant, partners with Icing Smiles to support their mission to partner with volunteer bakers known as “sugar angels” to create custom cakes for families impacted by the critical illness of a child.

Every purchase of Satin Fine Foods products supports critically ill children. Together, with Icing Smiles,we provide sick children and their families a temporary escape and a positive memory. Thank you for your support.