SATIN ICE White Sugar Paste Butter Cream in 1 kg pack. Kosher Certified. Gluten Free.

Tips: After removing the Satin Ice from the bucket, divide the product into small pieces and place them in a bowl with the dough hook. Mix on low speed for 1-2 minutes. Color or flavor can be added before mixing. NOTE: The rolled fondant becomes more elastic once worked, so it is necessary to knead it well before using.

Temperature changes can make the icing softer or stiffer. If it's soft, mix it with powdered sugar; if it's stiff, add a few drops of glycerin and it will soften. If the product is stored at the recommended temperatures, additions or adjustments should not be necessary. If Satin Ice is left open, it will dry out, so it's very important to store it in an airtight container. Cakes covered with Satin Ice can be refrigerated and/or frozen.

Be careful of humidity: this can cause condensation on the surface of the cake, so store the cake covered or in a container. When kneading and working with the Satin Ice, we recommend doing so on a smooth surface covered with plastic wrap. This prevents the icing from sticking to the rolling pin or work surface and will help keep the dough moist. It's also recommended when working with chocolate or food coloring. Once kneaded, you can wrap the Satin Ice in plastic wrap to let it rest. The ideal thickness for covering a cake is about 3.5 mm, but it will also depend on the height of the cake.