Renshaw Ready to Roll Fondant Icing & Flower and Modelling Paste 250g - Pick Any 2 Colours

Pick any 2 colours of Renshaw ready to roll fondant icing can be rolled out, hand modelled, or used with cutters and moulds – perfect for covering and decorating cakes, cupcakes & cookies. This sugar paste icing is ideal for covering celebration cakes and sculpted cakes. ABOUT: Fondant icing is the ultimate cake maker’s tool. You can use it to decorate cakes of all kinds, cupcakes and cookies, to create models and decorations or use it in kid’s craft. The possibilities are endless. Renshaw fondant icing is available in white and an unrivalled palette of over 30 colours which you can now pick and mix! Popular fondant icing colours include black, green, red and blue. which means that you can make anything from the purest four-tiered wedding cake to amazing celebration cupcakes. Renshaw fondant icing contains gum tragacanth which means it is extremely pliable and easy to work with. This allows you to mould and work with it to get the desired effect before it begins to harden up. PREPARATION: To get the best from our fondant icing we recommend kneading it on a hard, dry work surface before dusting the area with a light coating of icing sugar. Then grab your rolling pin and using firm, even pressure roll the fondant icing out. Our recipe means that when you use the icing to cover a cake it will remain soft on the underside but will firm up on the top, which will allow for easy decorating on top. We think a thickness of 3 to 4mm makes for the ideal cake covering. STORAGE: Store in a cool, dry place. Do not refrigerate or freeze. Once opened, wrap in cling film, and place inside an air tight container to prevent drying out and in perfect, workable condition. We believe our Renshaw fondant colour range and gum system is the best, making our fondant icing a superior product that will make your baking recipe creations perfect. Birthday cakes, wedding cakes, celebration cakes, whatever you’re making we’ve got the fondant Directions Knead the icing on a hard, dry work surface dusted with icing sugar. Roll out using firm, even pressure to a thickness of 3 to 4mm. Store in a cool, dry place, not refrigerated or frozen. Once opened, wrap in cling film and place in an airtight container to prevent drying out.