Published On: Thu, Jul 5th, 2018

WIN! 1 of 10 Renshaw Modelling Paste Packs

Renshaw have a paste for every cake decorating need…

…so whether you are covering single tier cakes, deep cakes, novelty cakes, making models or fine detail flowers there is a product in the Renshaw range for you.

Renshaw’s White Modelling Paste is a versatile, easy to handle paste made with cocoa butter, which is ideal for modelling and for using in moulds. It can be easily coloured or airbrushed and has a great eating quality. The Belgian Chocolate Modelling Pastes are available in milk and white variants and contain real Belgian chocolate, providing a rich, indulgent taste for models and decorations.Renshaw modelling paste packs competition prize

They’re also really versatile and remain flexible to allow you to add fine detail before setting firm. The pastes can also be coloured and airbrushed too, and provide a great texture that’s similar to fudge. Find them in Hobbycraft, Lakeland, local cake decorating shops and specialist online retailers.

To be in with a chance of winning 1 of 10 sets of the modelling pastes from Renshaw, simply answer the question and fill in the form below.

Good luck!

Enter to win

Fill out the form below to be in with a chance of winning one of ten packs of modelling paste from Renshaw.

Competition T&Cs: To be in with a chance of winning, simply submit your answer and details using the form above. By ticking the newsletter box you will be automatically be added to the Food Heaven email newsletter list, keeping you informed of news, special offers and promotions via email. Anthem Publishing will not pass on customer email addresses to other companies. You may unsubscribe from these messages at any time. The editor’s decision is final. The competition is open to UK residents only. Winners will be notified by email and will have five days to claim their prize before it is passed on to the runner-up. The full competition T&Cs can be found here on the Anthem Publishing website. Closing date 9th August 2018.

 

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