TRUSTED HERITAGE - Backed by 120+ years of Renshaw’s expert cake decorating legacy
EFFORTLESS HANDLING - Ready to roll and mould straight from the pack, with easy storage instructions
VERSATILE PLIABLE - Contains gum tragacanth for strength and flexibility in shaping
LIMITLESS CREATIVITY - Smooth, thin fondant ideal for rolling, modelling, and intricate decorations
UNMATCHED DURABILITY - Extra firm texture resists tearing on sharp edges and large cakes
Renshaw Extra Stretch Fondant Icing is a premium 250g white fondant designed for professional and creative cake decorators. Its extra firm yet elastic formula allows flawless coverage of large or sharply edged cakes without tearing. Enriched with gum tragacanth, it offers superior pliability for detailed modelling and decorations. Ready to use and easy to store, this fondant is perfect for all celebration cakes, backed by over a century of Renshaw’s baking expertise.
Contains: Egg may contain, Soy may contain, Lactose may contain, Tree nuts may contain, Gluten may contain
Speciality
Suitable for Vegans, Halal, Kosher
Unit count
250.0 gram
Colour
White
Global Trade Identification Number
05010301328722, 15010301028728
Manufacturer
Renshaw
Product Dimensions
2 x 9.5 x 18 cm; 250 g
Item model number
R02872
Product Name
Renshaw Rolled Fondant Extra 250g - Natural White
Weight
250 g
Storage Instructions
Store in a cool, dry place.
Manufacturer contact
British Bakels Limited, 229 Crown Street, Liverpool, Merseyside, L8 7RF
Country of origin
United Kingdom
Caffeine content
caffeine free
Package Information
Packet
Serving Size
100 g
Energy (kcal)
406.30 kcal
Fat
5.6 g
- Saturates
5.6 g
Carbohydrate
87.7 g
- Sugars
86 g
Fibre
0 g
Protein
0 grams g
Salt
0 g
有问题吗？看看别人问了什么
I am looking for fondant icing which has no risk of nut contamination, this used to be the label has now changed-why?
My first try at icing a cake, i bought a ready made "rich fruit cake" 16cm (6.1/4. inch) across top. & 4.5cm (2.inch) high. how much icing do i need?
Would one pack of 250g icing be sufficient to use for cutting out letters happy birthday? Thanks
How much would I need for 1 10” cake and 1 8” cake?
评论
4.5
全部来自已验证的购买
S**S
Renshaw extra stretch fondant
Great product easy to use mixes well with modelling pastes and other fondants. Highly recommended
M**S
Lovely to work with
Worth every penny. Rolled out without issue. A nice, deep black colour. Stretched and settled into place really nicely. No cracking at all. So good, I bought a second pack.
B**N
If large cake
Was easy to use but dries quicklySo need to use quick once rolled. Taste not too sweet colour good. No smell. Quite expensive if large cake.
M**N
Great item
Great item
R**R
Would recommend
I was quite impressed with this. I’ve used the standard Renshaw in the past and found it horrible to work with, so was a little wary it would be any good. It’s actually the best black fondant I’ve used. It wasn’t too sticky and didn’t tear like some others. It also was a nice, deep black and didn’t dry out like some others do. It’s a bit pricey though.
A**R
Chocs away
Lovely icing with nice chocolate flavour
M**S
Perfect coverage
This product said it has more elasticity for ease of moulding and smooth coverage. The quality was brilliant and when your striving for a smooth finish, it is better to pay a little extra. I was able to complete the fondant and smoothing in 15 to 20 minutes, it was easy to stretch without cracking for a large cake. Thoroughly recommend this product.
P**A
Soft and very easy to use
Didn't arrive at the delivery date, but would still rate a 5 star regardless because I've been using Renshaw for a while now. It's soft, easy to use. Very smooth. The taste is great as well. I recommend
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
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