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Satin Ice Rolled Fondant

Satin Ice White Buttercream Fondant, 2 Pounds

Satin Ice White Buttercream Fondant, 2 Pounds

Regular price $14.95 USD
Regular price Sale price $14.95 USD
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  • Exceptional workability make Satin Ice rolled fondant easy for anyone to use to make incredible cakes for any occasion
  • This 2 pound pail of buttercream flavored fondant has superior taste that will have your cake tasting as amazing as it looks


  • Satin Ice fondant rolls thin and has a smooth finish, giving cake artists greater value while leaving a flawless finish on their latest creations
  • Satin Ice fondant is nut-free, dairy-free, gluten-free, vegan and kosher, complying with the most restrictive of allergic and dietary restrictions
  • Satin Ice is the go-to fondant for cake decorators and artists world-wide; This is the fondant to use when a cake needs to look and taste just right

Satin Ice Buttercream Fondant

2 Pound Tub


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.

Satin Ice Fondant

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,

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.


  • 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

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