Storage: Unused fondant should be resealed quickly and wrapped airtight. Trimmings stored separately. Store at ambient temperature, away from direct light. Handling Procedures: Crumb coat cake with a thin, smooth layer of buttercream. Refrigerate or set aside. Keep hands, tools and work surface completely dry. Moving quickly, knead fondant in small quantities and combine for final knead. Immediately roll to 1/8 inch (3mm) on a non-stick surface (e.g. baking mat). Use a thin dusting of cornstarch or confectioners sugar if desired. Drape over cake and adhere. Trim excess and decorate as desired. Ingredients: Sugar, corn syrup, palm oil, water, natural & artificial flavors, cellulose gum (thickener), titanium dioxide (coloring), glycerine (humectant), modified corn starch, potassium sorbate (preservative), acetic acid (reservative).
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