$11.95 
Quantity:    

Stock on Hand: 12

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.

**G14**