Renshaw Extra White Fondant Icing
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Renshaw Extra White Fondant Icing is perfect for covering large, tall cakes and creating sharp edges. It is an extra elastic icing that can be rolled extra thin for a smooth, high quality finish. Available in 1kg and 2.5kg.
Find festive inspiration for using Renshaw Extra here.
Product Use
KNEAD: Knead icing on a clean, dry surface until smooth and pliable.
ROLL: Lightly dust surface with icing sugar and roll the icing to 1-2mm thick.
COVER: Lift with the rolling pin and drape over prepared cake. Run your hand over the top of the cake then secure under the top edge.
SMOOTH: Smooth down the sides with the palm of your hand, and if you have one, finish with a smoother. Finally, trim the excess icing.
Top Tips
For minor cracks and imperfections, smooth gently with the palm of your hand, or if you have one, use the rough side of a flexi smoother while the icing is still fresh.
Add Tylo Powder (1sp per 250g) to create a modelling paste that sets firm.
Mix 50/50 with Renshaw Flower & Modelling Paste to create a modelling paste that stays pliable for longer with a softer set.
For best results, coat your cake first with marzipan, buttercream or ganache.
Product Information
INGREDIENTS
Sugar, Glucose Syrup, Palm Oil, Water, Humectant: Vegetable Glycerine, Emulsifier: Mono- and Di- Glycerides of Fatty Acids, Stabilisers: Tragacanth Gum, Carboxymethyl Cellulose; Preservative: Potassium Sorbate, Natural Flavouring.
Allergy advice: Made in a factory that handles nuts.
Made in the United Kingdom. Suitable for vegetarians and vegans. Kosher and Halal approved.
NUTRITION
Typical values per 100g
Energy 1698 kj / 401 kcal
Fat 6.5g
of which saturates 3.7g
Carbohydrates 85.5g
of which sugars 83.9g
Protein 0g
Salt 0g
Storage
Store in a cool, dry place. For any left over icing, peel and reseal using the label on the back of the pack, and pop into a sealable bag for next time, or be creative and cut into shapes/ use in moulds.
