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.

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.

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.

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

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.

Suitable for vegetarians and vegans. Kosher and Halal approved.