Renshaw White Extra Stretch, Smooth & Thin Fondant Icing, 250 g (Pack of 1) - Ready to Roll Icing for Cakes

• THE PERFECT COVERAGE - Extra firm for applications requiring greater resistance and extra elastic enables the icing to stretch over large or sharp sided cakes, without tearing. It is also perfect for covering unusual and novelty shaped cakes
• VERSATILE - Fondant icing includes gum tragacanth, making it pliable and strong, so it can be worked and shaped into just about anything. Create model flowers, people, and animals. Works well with cutters and in moulds for embellishments & decorations
• USED BY ALL SKILL LEVELS: Its firm yet pliable texture makes it simple to knead, roll, and create your favourite bakes & cakes - perfect for professionals, beginners and home bakers
• EASY TO USE & STORE - Knead, mould and roll out! Use products at room temperature. If there’s any left over, wrap in cling film and place inside an airtight container. Store in a cool, dry place
• ESTABLISHED IN 1898 - Renshaw has over 120 years of baking and cake decorating expertise, we have plenty of inspiration and tips for creating colourful cakes and bakes. Ideal for all of your creations from cakes, cupcakes, bakes to cake craft fun

Product Description Renshaw Extra Ready to Roll Icing is specially formulated to be extra firm and extra stretchy to ensure your cakes are covered to perfection whatever the depth and whatever the shape. It has a firmer texture than standard Renshaw Professional. It is suitable for hotter and more humid climates. The special blend of gums makes a unique fondant which makes the most versatile fondant icing. Ingredients Sugar (EU and Non-EU), Glucose Syrup, Palm Oil, Humectant: Vegetable Glycerol, Emulsifier: Mono- and Di- Glycerides of Fatty Acids, Stabilisers: Carboxymethyl Cellulose, Tragacanth Gum; Preservative: Potassium Sorbate, Flavouring. Made in a factory that handles nut ingredients (ALMONDS) Directions For best results before using the icing, ensure it’s tempered to room temperature. Using the heels of both hands, gently knead the paste to warm it and to improve elasticity and pliability. Roll out the ready to roll icing on a non-stick surface using a rolling pin and icing sugar to dust the work surface, avoid using an excess of icing sugar as it will cause icing to dry out and crack. Never roll out cold icing, always ensure you knead the product before rolling out. Avoid the use of flour to prevent sticking or aid sheeting, as this will potentially introduce both a microbiological and allergen issue. Gently lift the rolled out layer of Ready to roll icing with a rolling pin or with both hands, taking care not to stretch or tear it, position carefully on cake. Smooth and shape the icing on cake top and sides until it feels silky to the touch, immediately trim any excess icing flush with the base of the cake using a sharp knife. See back of packaging for full instructions. Safety Warning no Manufacturer Contact Information British Bakels Limited, 229 Crown Street, Liverpool, Merseyside, L8 7RF