• Assemble the cake and pre-ice cake surface with a smear coating of butter cream, jam or glaze syrup.
  • Kneed desired quantity of Satin Ice until elastic and roll out to the required thickness using a light dusting of corn starch or powdered sugar to prevent sticking.
  • Drape icing over cake and adhere to top and sides.
  • Trim the excess icing and reseal in polybag container.
  • Decorate cake as desired. Box or cover cakes to be frozen.
  • Use pastes to color/flavor icing.
  • Store Satin Ice at room temperature in airtight container for a period of 6-12 months.

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