Handling: Assemble cake and pre-ice cake surface with a smear coating of buttercream, jam or glaze syrup. Knead desired quantity of Satin Ice by hand on a smooth, clean surface or mix in dough machine. Roll or sheet out fondant using a thin barrier of shortening, corn starch or powdered sugar to prevent sticking. Drape fondant over cake and adhere to top and sides. Trim excess fondant and reseal in the polybag container. Decorate cake as desired. Box or cover cakes to be frozen. Use pastes to color/flavor fondant.
Shelf Life: Store for up to one year in airtight container.
Net Weight: 5 pounds