Renshaw Sugar Paste 250g Ruby Red

Renshaw

Renshaw Fondant - Ruby Red 250g

Renshaw fondant in 250g size, ruby red shade, for cake covering and modeling

Renshaw Ruby Red Fondant 250g is a ready-to-use fondant, 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 inner cake flavors.

The ruby red shade belongs to the warm Renshaw palette, versatile for seasonal wedding cakes, themed birthdays, and festive decorations. The 250g size is suitable for an individual cake design project.

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.
• • Ruby red shade: warm color for cozy applications.
• • Compatible with all colorants: shade adjustment possible with oil-soluble or water-soluble colorants.

Technical features

• • Brand: Renshaw (United Kingdom)
• • Range: Renshaw
• • Color: Ruby Red
• • Format: 250g
• • 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

• • Luxury Bordeaux weddings: wedding cakes in wine, Bordeaux, Marsala palette for autumn weddings.
• • Signature autumn decorations: leaves, berries, vines for premium autumn cakes.
• • Premium Christmas cake design: chic alternative to classic red for high-end yule logs.
• • Luxury red velvet layer cakes: covering with a deep and sophisticated shade.
• • Event tiered cakes: signature wedding cakes for wine and harvest-themed weddings.

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 ruby red fondant

For a perfect covering: brush the cake with cold ganache or stabilized buttercream (never custard 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, use 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. Red fondant tends to bleed slightly after a few hours on light ganache or white buttercream. To prevent bleeding, place a layer of white fondant between the cake and the red covering.

Product information

• Brand: Renshaw (United Kingdom)
• Range: Renshaw
• Color: Ruby Red
• Format: 250g
• 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.