Satin Ice Fondant, Green, 4.4 Ounce

Satin Ice Fondant, Green, 4.4 Ounce

Satin Ice Fondant, Green, 4.4 Ounce

Visit the Store Available in 6 sizes: We offer Satin Ice fondant in 20+ vibrant colors THE NUMBER 1 CHOICE OF CAKE ARTISTS AROUND THE WORLD Satin Ice is a premium quality fondant for creating a smooth, elegant finish for wedding, birthday, novelty, and special-occasion cakes. Additionally, it is used as a modeling paste to create decorative borders, flowers, drapes and bows. Impress your friends and clients with unbelievable designs and artwork for those special occasions. Produced with the best ingredients sourced from around the globe, the flavor of Satin Ice and ChocoPan products is unparalleled. Proudly made in the USA Satin Ice Fondant is produced in Chester, NY and exported to distributors worldwide, By ensuring the very highest standards for quality, and sourcing the finest ingredients around the world, Satin Ice products are unparalleled. Despite a wide range of fondant options, Satin Ice remains the true professionals' choice. Satin Ice rolls thinner and goes further. Great taste, premium quality, and workability. If sealed properly, Satin Ice fondant is good for at least 6 months after being opened. Do not introduce moisture into the pail and seal the fondant airtight. Store in ambient temperature. Storing Finished Pieces Refrigeration is not required, but is suggested if you are making cakes well in advance and/or are using a dairy-based layer under the fondant. When refrigerating, it is best to cover your cake, or seal it in plastic wrap. Available in 20+ Vibrant Colors Satin Ice Fondant is produced in a variety of light and dark colors including black, yellow, red, blue, orange, green, and purple Use our Color Mixing Guide to create unique colors using a combination of Satin Ice Fondant base colors Why Satin Ice? The Professional's Choice Storage Available in Colors Crumb coat your cake with a thin, smooth layer of buttercream. Smooth well with a bench scraper. Refrigerate to set the buttercream. 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. 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. 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.

Key Features

• ✅ EXCELLENT TASTE: Enhanced with premium vanilla & chocolate flavors that complements various cake flavors without overpowering. Satin Ice is the #1 fondant for cake decorators and artists world-wide; This is the fondant to use when a cake needs to look and taste just right
• ✅ PROFESSIONAL QUALITY & WORKABILITY: Rolls thin and delivers a smooth, flawless finish every time, making it the choice for cake decorators and bakers. Exceptional workability makes Satin Ice fondant easy for anyone to use to make incredible cakes for any occasion.
• ✅ ALLERGEN FREE & KOSHER PAREVE: Satin Ice Fondant is Dairy Free, Gluten free, Nut Free, Soy Free, Certified Kosher, Halal and Vegan Friendly to accommodate dietary restrictions.
• ✅ DESIGNED FOR COVERING & DECORATING: Use Satin Ice Fondant to cover desserts, mold it into unique toppers, or cut out different shapes to decorate festive cakes, cupcakes, cookies, and so much more!
• ✅ VIBRANT & CUSTOMIZABLE COLORS: Available in a range of colors and easy to mix for creating custom shades.

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