Where I live, we don’t have Satin Ice nor Wilton, most professional baking stores carry Italian brands fondant and gum paste. They also have some other European brands but mainly Italian. I get the same problem you mentioned. The fondant rips on the edges. I live in a humid weather and I do use cornstarch (not powdered sugar). So is it the weather and not the brand? or the starch?
© 2011-2014 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.