White Extra 5Kg

Renshaw

Renshaw Extra Fondant - White 5kg

Renshaw fondant in 5kg format, white shade, for cake covering and modeling

Renshaw White Fondant 5kg is a ready-to-use fondant, a signature of the British brand Renshaw, a global reference in cake design since 1898. Firm and elastic texture for smooth cake covering, precise figurine modeling, and creating signature decorations. Subtle vanilla flavor that does not mask the flavors of the cake inside.

The white shade is an essential neutral color in cake design, the base for most wedding cake and birthday cake coverings. The 5kg format is suitable for intensive decoration of wedding cakes and boutique productions.

Highlights

• • Leading British brand: Renshaw, founded in 1898, is used by professional pastry chefs and cake designers worldwide.
• • Ready to use: homogeneous texture right out of the package, minimal kneading required.
• • Firm and elastic: easy to work with without tearing or excessive stretch, ideal for covering and modeling.
• • White shade: neutral color for versatile applications.
• • Compatible with all colorants: shade adjustment possible with oil-soluble or water-soluble colorants.

Technical features

• • Brand: Renshaw (United Kingdom)
• • Range: Renshaw Extra.
• • Color: White.
• • Format: 5kg
• • Texture: firm and elastic, ready to use.
• • Flavor: subtle vanilla
• • Use: cake covering, modeling, cake design decoration.
• • Storage: airtight bag at room temperature, away from light.

Recommended applications

• • Signature wedding cakes: classic covering for bohemian, romantic, and minimalist weddings.
• • Neutral bases to color: kneading with Colour Mill or ProGel colorants to achieve any desired shade.
• • White floral decorations: fondant flowers, roses, peonies, calla lilies for botanical wedding cakes.
• • Minimalist number cakes: covered numbers and letters for sleek birthdays.
• • Cake toppers and figurines: modeling characters, letters, signature decorations.

Directions for use

1. Preparation: take the fondant out 30 minutes before use to bring it to room temperature.
2. Kneading: knead for a few minutes to soften, until you get a smooth and even texture.
3. Rolling out: roll out on a work surface dusted with icing sugar or cornstarch (never flour), to a thickness of 3-4 mm.
4. Applying to the cake: gently place on the cake previously covered with smoothed ganache or buttercream. Smooth with a fondant smoother.
5. Trimming excess: cut off the excess at the base with a knife or cutter. Keep the scraps in an airtight plastic bag to reuse.
6. Storage: store unused fondant in an airtight bag at room temperature, away from light and heat.

Ingredients and allergens

Ingredients: Sugar, glucose syrup, vegetable fats (palm, sunflower), water, humectant (E422 glycerol), thickener (E466), flavoring, food colorings (depending on color). Composition may vary slightly; check the package label.

Allergens: May contain traces of nuts, peanuts, gluten, soy, and egg depending on production conditions. Check the label for specific allergens for each product.

Storage

Store unused fondant in an airtight plastic bag at room temperature (15-25 °C), away from direct light and heat sources. Do not refrigerate (moisture damages the texture). Shelf life: several months in an airtight bag. If the fondant hardens, add a few drops of glycerin and knead for 1 minute.

FAQ: Frequently Asked Questions

What is the difference between the Renshaw Extra and Renshaw Pro ranges?

Renshaw Extra is the brand's classic range, in a traditional format for cake covering and modeling. The Renshaw Pro range offers a more refined designer color palette (Latte, Blush Peach, Duck Egg Blue, Dusky Lavender, Atlantic Blue, etc.) for professional cake designers who want signature shades. Both ranges have the same quality of texture and elasticity.

How much fondant is needed to cover a cake?

For a round cake 15 cm in diameter and 10 cm high, allow 500 g of fondant. For 20 cm diameter, allow 750 g. For 25 cm diameter, allow 1 kg. For a tiered wedding cake, add quantities per tier plus 20% extra for scraps.

How to avoid fondant cracking?

Cracks usually come from 3 causes: 1) fondant rolled too thin (aim for at least 4 mm), 2) fondant dried out due to lack of moisture (add a few drops of glycerin and knead), 3) cake masking layer too thick causing tension. Work on a well-chilled cake straight from the fridge, with a smooth, cold ganache layer.

Can fondant scraps be stored?

Yes, keep scraps in an airtight plastic bag at room temperature, away from light. Fondant keeps for several months without quality loss. If it hardens slightly over time, add 1-2 drops of glycerin and knead for 1 minute to restore original softness.

Patissland tip for white fondant

For a perfect covering: coat the cake with cold ganache or stabilized buttercream (never pastry cream which makes it soggy), refrigerate for 30 minutes to set the layer. Roll out the fondant to at least 4 mm (never less, or it will crack). For a 20 cm diameter cake, allow 750 g of fondant. If the fondant dries during work, add 1-2 drops of food-grade glycerin and knead for 1 minute to restore softness.

Product information

• Brand: Renshaw (United Kingdom)
• Range: Renshaw Extra
• Color: White
• Format: 5kg
• Use: covering and modeling cake design

To go further

Complete your cake decorating supplies:

• • The full Renshaw range on Patissland.
• • Explore our fondant in all brands and colors.
• • Adjust your shades with our food colorings.