Guideline Daily Amounts
- 8%of the reference intake
- 4%of the reference intake
- 7%of the reference intake
- 31%of the reference intake
- 1%of the reference intake
INGREDIENTS: Sugar, Glucose Syrup, Palm Oil, Humectant (Glycerol), Stabilisers (Tragacanth, Sodium Carboxymethylcellulose), Modified Tapioca Starch, Preservative (Potassium Sorbate), Flavouring.
Number of uses
Preparation and Usage
Will cover up to a 20cm (8 inch) round cake.
1. Place cake on a cake board and brush with buttercream or boiled and cooled apricot jam. If it's a marzipanned cake, slighlty moisten the marzipan with boiled and cooled water instead.
2. Unroll the fondant icing disc and carefully lift over the cake using a rolling pin for support.
3. Gently smooth over the top and sides of the cake, trim any excess with a sharp knife.
|Typical Values||Per 100g||Per 37g|
|Energy||1757kJ / 416kcal||650kJ / 154kcal|
|* Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
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