Renshaw Sugar Pastes can be rolled out, hand modelled, or used with cutters & moulds - perfect for covering & decorating cakes, cupcakes & cookies. Colours include white and celebration (ivory) which are ideal for classic wedding cakes or celebration cakes, or bolder colours such as Atlantic Blue, Poppy Red, and Lincoln Green which are great for showstopping birthday cakes or sugarpaste modelling. Why not try creating a beautiful sugarpaste rose or fondant lion and moulded leaves to add to a jungle themed bake?
How To Use
Renshaw Professional Ready to Roll Fondant Icing is the easiest type of sugar paste to use as it comes ready to use straight from the pack. Knead well, dust your work area with a light coating of icing sugar, then roll out the icing, using firm, even pressure and you’re ready to go. Once the cake is covered 'Polish' with the palms of your hands and use a cake smoother ( Culpitt Flat Edge Smoother/Polisher ) to give a smooth professional looking finish.The Renshaw Professional Ready To Roll Sugar Paste recipe means that when you cover a cake it will remain soft on the underside but will firm up on top, creating the ideal base for decorating – we recommend an icing thickness of 4mm - 8mm. If you’re modelling you can get started as soon as you open the pack – it’s instantly workable so there’s no time for hardening.
Sugar Paste, Sugarpaste, or Fondant Icing?
Here in the UK Sugar Paste is often called Fontant Icing, Sugarpaste, or Rolled Icing and these are all exactly the same. Sugar Paste is a sweet tasting, soft, malleable icing which is easy to roll out – it has a lovely consistency, which is rather like Play-Doh. Perfect for covering and decorating a plethora of cakes, cupcakes and cookies as it can be rolled, cut, shaped, or moulded.
Storing Sugar Paste
Stored properly Sugar Paste decorations and cake toppers remain as crisp, colourful, and tasty as when first created so you can easily make your decorations in advance - a great option for busy bakers! You should let your sugar paste decorations dry completely before storing them in a air tight container, in a cool, dry place. If you’ve created anything particularly delicate like flowers add some tissue paper or padding to avoid damage.Opened packs of sugarpaste also need to be stored properly so the icing remains in perfect condition for the next time you need to use it. Wrap excess Sugar Paste in cling film or place inside an airtight container and then store in a cool, dry place. Sugar Paste should not be stored in the fridge or freezer.
Pack sizes vary from 250g to 2.5kg.
Our Blog here has more information on Sugar Paste and answers even more questions!
