You’re in safe hands! At Renshaw, we have been inspiring bakers of all levels for over 100 years. Our recipes have been passed down through generations and we are proud to be part of your home baking experience.
New & Improved!
You talked, we listened. We have developed an exciting new recipe that is easier to knead, has improved flavour and better functionality.
The all rounder! Brilliantly versatile. Use me for covering, sculpted cakes and creating simple models.
Knead: Knead icing on a clean, dry surface until smooth and pliable.
Roll: Lightly dust surface with icing sugar and roll the icing to 2-4mm 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.
For best results, coat your cake first with marzipan, buttercream or ganache.
Sugar, Glucose syrup, Palm oil, Humectant: E422, Emulsifier: E471, Stabiliser: E413, Preservative: E202, Flavouring.
Allergy advice: Made in a factory that handles nuts.
Energy 1728kJ/ 409kcal
of which saturates 3.7g
of which sugars 82g
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.
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