Gold Shimmer Satin Ice Rolled Fondant 454g (1lb)
454g (1 lb) Tub
Satin Ice Shimmer Collection
A first of its kind – the Satin Ice Shimmer Collection is premixed with 100% edible ultra-fine glitter.
Add a touch of romance and elegance to your cakes, cupcakes and cookies without the extra time and materials.
The classic satin finish with a beautifully radiant shimmer and delicious vanilla flavor that Satin Ice fondant is best known for.
Mix with any of the Satin Ice fondant colors to create shimmer in any shade.
Vegan & Vegetarian Suitable
Ingredients: Sugar, corn syrup, water, canola oil, palm oil, natural and artificial flavors, E466 thickener, modified corn starch, glycerin (E422), preservatives, (E202, E260), additive (E559, Colour (E129, E102, E133, E150C)
Picking the shades of gold and pearl was like picking a star from the sky.
There are so many beautiful colors to choose from and many artists have their own signature shades that they use to represent metallic colors.
The gold shade matches closest to a 24 karat gold leaf color,
These shades are great on their own, or used as a base to easily mix variations such as an antiqued gold, steampunk copper or a cool galaxy silver.
With our color mix guide in the product images, an entire rainbow of glittery colors can be created using our shimmers and classic colors!
NOTE: SILVER is currently not available via Roberts Edible Craft due to its non compliance with Australian & New Zealand Food Standards.
Storage: Unused fondant should be resealed quickly and wrapped airtight. Trimmings stored separately. Store at ambient temperature, away from direct light.
Suggested Usage: The fondant must be kneaded until the gums become more elastic and the product is smooth and pliable.
Knead fondant until pliable & pre-prepare cake with crumb coating.
Roll to 1/8” (3 mm) on a non-stick surface (e.g. baking mat). Use a thin dusting of cornstarch or confectioners sugar if desired.
Drape over cake and adhere.
Trim excess and decorate as desired.
The paneling technique is suggested as it will avoid the challenges of draping.
The fondant should be handled delicately and not over stretched.
Covering cupcakes: Roll to 1/8” thin, cut into circles the size of the cupcake. Frost lightly with buttercream and apply fondant to top.
Covering cookies: Roll fondant thin, cut into desired shape. Use 1 oz fondant for every 3 oz or more of cookie
Trouble Shooting Tips:
Stickiness - If fondant is sticking to hands, a tiny amount of shortening or vegetable oil can be rubbed on hands. Corn starch should be used sparingly, only very little will be needed on work surfaces.
Quicker Cleanup - Pearlescent pigment used in the fondant may leave residual sparkles on your hands or tools. Most of this can be washed away with regular dish or hand soap. If soap is unsuccessful, apply a small amount of food-safe cooking oil to a clean rag and wipe off.
Temperature & Storage: Store at ambient temperature, away from light to prevent fading or textural changes. Unused fondant should be resealed quickly and wrapped airtight to prevent the product from drying out. Trimmings should be stored separately.