Renshaw
White Fondant 1Kg - Renshaw Extra
Ready-to-roll white fondant 1kg, professional Renshaw quality
Renshaw Extra White Fondant 1kg is the reference fondant for cake designers and professional pastry chefs for covering cakes, modeling figurines, and creating sugar decorations. Recognizable by its soft, non-sticky texture and subtle vanilla flavor, it rolls out easily without cracking and allows a smooth, silky finish on all types of layer cakes and wedding cakes.
Renshaw is the historic British brand in cake design (since 1898). Its Extra fondant is the most used in cake design competitions, praised for its long-lasting stability, ease of handling for both beginners and professionals, and its ability to color and flavor evenly.
Technical features
- • Brand: Renshaw (United Kingdom)
- • Packaging: 1 kg block
- • Color: Pure white
- • Flavor: Subtle vanilla
- • Texture: Soft, non-sticky, ready to roll out
- • Coverage: 1 kg covers a cake 25-28 cm in diameter and 7-10 cm in height
- • SKU Code: R02834
Recommended applications
Versatile fondant for all cake design techniques:
- • Layer cake covering: spreading at 3-4 mm thickness for a clean, crack-free finish. Perfectly smooth finish with a smoother.
- • Tiered wedding cakes: covering individual tiers before assembly with dowels. Good durability over time for safe transport and presentation.
- • Figurine modeling: 3D characters, animals, sculpted flowers. Soft texture that does not dry too quickly in the air.
- • Cutting with cookie cutters: clean cuts for flat decorations, royal icing cookies, name plaques on wedding cakes.
- • Coloring and flavoring: colors evenly with concentrated gel food colors, flavors with natural food aromas. Ideal for creating custom palettes.
Directions for use
Instructions for successful covering:
- Tempering: remove the fondant from packaging 15 to 30 minutes before use to reach room temperature (ideal 18-22°C).
- Kneading: knead for 1 to 2 minutes to soften and homogenize. If too firm, heat for 5-10 seconds in the microwave.
- Rolling out: dust the work surface with icing sugar or cornstarch. Roll out to 3-4 mm thickness with a rolling pin.
- Covering: lift the fondant with a rolling pin, place it on the already ganached cake. Smooth the top first, then the sides.
- Finishing: cut excess with a knife or pizza cutter. Smooth one last time with a smoother to remove air bubbles.
Ingredients and allergens
Ingredients: Sugar, glucose syrup, palm oil, water, humectant (E422 glycerol), emulsifier (E471 mono- and diglycerides of fatty acids), stabilizers (E413 tragacanth gum, E466 carboxymethylcellulose), preservative (E202 potassium sorbate), natural vanilla flavor, acidifier (E330 citric acid).
Allergens: No major declared allergens. May contain traces of gluten, milk, egg, nuts (depending on the production site).
Suitable for vegetarian diets. Halal compatible (check certification on packaging if specific requirements).
Storage
Storage and precautions:
- • Store at room temperature (15-22°C) in its original airtight packaging, away from direct light.
- • Do not refrigerate (causes condensation and sticking on the surface).
- • Once opened, wrap carefully with cling film and place in an airtight container. Use within 2 to 3 weeks.
- • Covered cakes can be stored at room temperature (not in the refrigerator) for 2 to 5 days depending on the filling.
FAQ: Frequently Asked Questions
How much fondant is needed to cover a cake?
For a standard round cake: 250 g for 12-15 cm diameter, 500 g for 18-22 cm, 1 kg for 25-28 cm, 1.5 kg for 30-35 cm. Allow an extra 20% margin for cake heights over 10 cm.
How to color Renshaw fondant?
With concentrated gel colorants (never liquid colorants that soak the fondant). A few toothpick tips are enough. Knead until color is uniform. Let rest 12 hours under plastic wrap to stabilize the shade.
Can covered cakes be stored in the fridge?
No, refrigeration causes fondant to sweat due to condensation. Store finished cakes at room temperature (15-22°C) away from light. If the filling requires it (mascarpone cream, mousse), refrigerate and take out 30 minutes before serving to stabilize.
Is Renshaw fondant suitable for modeling?
Yes, especially for medium and large figurines. For very fine modeling (realistic flower petals), prefer gum paste (flower paste) which dries faster and allows for more precise details.
Difference between Renshaw Extra Fondant and classic Renshaw?
The Extra range (which Patissland works with) is the professional pastry version, more flexible and with better hold. It is used in international cake decorating competitions.
Patissland tip for Renshaw fondant
For a perfect, bubble-free covering, first coat the cake with ganache and let it rest for 30 minutes in the fridge to let the ganache harden. Then take out the cake and lightly spray the surface with water or neutral syrup so the fondant sticks. Work the fondant at 18-22°C: too cold, it cracks; too warm, it sticks. If there is an air bubble under the covering, gently pierce it with a fine needle and smooth immediately.
Product information
- Brand: Renshaw
- Origin: United Kingdom
- Packaging: 1 kg block
- Product code: R02834
- Category: Fondant, sugar paste
To go further
Complete your cake decorating supplies:
- • For a flavored variation, discover Renshaw Marshmallow Flavored Fondant 1kg.
- • For a perfect, bubble-free covering, equip yourself with the PME Fondant Smoother.
- • And to customize your fondant, use PME Gel Colorants.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
