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Cake art is made for the Australian market, they take into consideration seasonal conditions.

It is made firmer for strength in summer and softer in winter- a perfect consistency all year.

1. Knead small amounts
2. Build up to the desired amount
3. Roll out to 1cm thickness.
4. Seal to the cake and buff
5. A 25cm log cake and board covered with 2.5kg piece of icing 1cm thick.

Pure icing sugar is the best medium to buff and finish a cake though if the icing is a bit firm, the weather very cold and dry, confectioners fat is fabulous to assist in smoothing the corners. - if you accidentally bump the cake and make a dent you can repair this area with gentle buffing. As Cake Art white icing is very white it is a terrific base for colouring via either kneading in a paste gel style colour or air brushing.

1 KILOGRAM PACK

We are unable to ship fondant to New Zealand or any other overseas destination.

Casse our Facebook fan made this cake with the swirls design and Cake Art Red Fondant. We think its stunning.  Please note copyright of image remains with Casse.
 

GST FREE - **G14**