Contains: Made in a facility that also processes tree nuts, egg, milk, soy and wheat products.

Additional instructions inside. To Cover Round Cakes: 1. Prepare cake by covering with buttercream icing. Before rolling out fondant, knead it until it is a workable consistency. If fondant is sticky, knead in a little confectioners' sugar. Lightly dust your smooth work surface and your rolling pin with confectioners' sugar to prevent sticking. Roll out fondant sized to your cake (see instruction sheet included). To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed. 2. Gently roll fondant over rolling pin or slide fondant onto cake board and position on buttercream-iced cake. 3. Shape fondant to sides of cake with easy-glide smoother. We recommend using the smoother because the pressure of your hands may leave impressions on the fondant. 4. Use the straight edge of the smoother to mark fondant at the base of cake. Trim off excess fondant using a spatula or sharp knife. 5. Smooth and shape fondant on cake using the smoother. Beginning in the middle of the cake top, move the smoother outward and down the sides to smooth the shape fondant to the cake and remove air bubbles. If an air bubble appears, insert a pin on an angle, release air and smooth the area again. Fondant Amounts: Use this chart to determine how much Ready-To-Use Rolled Fondant to buy for popular cake sizes. Amounts listed do not include decorations. Cake Shape & Size: 6 Inch (assumes 4 inch high rounds): 18 oz fondant; 8 Inch (assumes 4 inch high rounds): 24 oz; 10 Inch (assumes 4 inch high rounds): 36 oz; 12 Inch (assumes 4 inch high rounds): 48 oz; 9 x 13 x 2 Inch Sheet Rectangular: 40 oz.

WILTON INDUSTRIES