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Wedding White Buttercream flavour Fondarific fondant. 2 lbs

Fondarific uses only high quality ingredients to create a fondant with delightful and smooth, creamy texture and buttercream flavour.

Fondarific is very pliable - use less or NO powder sugar and NO shortening, with NO elephant skin. Easily drapes over corners without tearing and has an unlimited work time. Great for beginners. Fondarific, dries firm, but does not dry out.

Note: Fondarific products are manufactured with white chocolate - because of this Fondarific Wedding White fondant has an off white color. This is normal for Fondarific Wedding White.

One 2lb container covers (1) 9"x13" cake or (2) 8" round cakes

Longer shelf life ( 2 Years)

Ingredients: Sugar (Sugar Cornstarch), Hydrogenated Palm Kernel Oil, Non-Fat Dry Milk, Soy Lecethin (Emulsifier), Synthetic Vanillin, Cane Sugar, Cornstarch, Glucose Fructose, Water, Salt, Vanilla, Butter Flavor, Titanium Dioxide, Carboxymethyl Cellulose, Gum Arabic, Vegetable Glycerin.

No Trans Fat
Gluten Free
Nut Free

Fondant that is too hard:

Weather that is dry and cold can affect your fondant, making it hard to roll out. You will want to put your fondant in the microwave for 10 seconds a pound check it about every 20 seconds for hot spots. All microwaves have different power settings, therefore it is important to use a low setting when warming the fondant. If the weather is dry, you can add about ½ teaspoon of Glycerin per pound to help soften and make the fondant more pliable.

Fondant that is too soft:

Weather or over-microwaving your fondant can play a part in how your fondant reacts. If the weather is hot and humid, you may encounter soft, buttery fondant. If this happens, set it in the refrigerator for about 15 minutesor leave at room temperature until firm. When ready to use knead the buttery coating (bloom) back into your Fondarific. As you roll your fondant out, roll and flip this makes it much easier to roll. Follow the above steps if you over-microwave.

  •  CA$19.95 
  • 853651002530 UPC/EAN:
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