Instructions for Use:
- Prepare cake surface with a thin layer of buttercream icing, ganache or piping gel.
- Remove quantity of pettinice required and reseal pack.
- Knead lightly and roll out to a thickness of 3-6mm using cornstarch for dusting or lightly coat bench with good quality shortening.
- Cover cake with pettinice, rub smooth and trim excess.
This is the Icing / Fondant the professionals prefer as it gives a superior finish. Create a smooth, clean finish on your cake or use smaller quantites to create fondant decorations and trims. To lighten add white fondant.
Ingredients - Sugar, Glucose, Water, Hydrogenated Vegetable Oil, Maize Starch, Flavour, Stabiliser (413, 466), Modified Starch (1422), Colour (133), Preservative (202), Acidity Regulator (260), Antioxidant (330, 306-soy.
**May contain traces of wheat.