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Renshaw Yellow Fondant 2.2lbs

$12.99 USD

  1. Place cake on a cake board and lightly cover with buttercream icing or frosting
  2. Remove the fondant from the pack and knead until it is warm and pliable
  3. Lightly sprinkle your work surface with powdered sugar or corn starch to prevent sticking
  4. Press the ball of fondant flat and begin to roll out from the centre lifting and rotating as you go
  5. Gently lift the fondant over the rolling pin and drape over the cake, carefully smoothing the fondant starting from the top and working down the sides to achieve a perfect finish
  6. Trim off any excess fondant with a sharp knife or pastry cutter
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