fondant icing
sugar paste

Colour the remaining fondant icing three different shades of green.

Fondant icing is the most popular form of cake covering used in this book.

Colour half the fondant icing (about 450g/1lb) with yellow food colouring.

Although more difficult to make than quick fondant icing, the technique is soon mastered.

I am then planning to re-ice with fondant icing.

Shape curved arms from fondant icing and position, tucking them under the head slightly to raise it up.

Reserve a quarter of the remaining fondant icing (keep tightly wrapped) and colour the remainder pale brown.

Ready-to-roll fondant icing can be bought in supermarkets.

I've given excessive quantities of marzipan and fondant icing, as it's best to start with more than you need, especially for beginners.

Some decorators use a rolled fondant icing.

Ready-to-roll fondant icing is the easiest option for covering a wedding cake to give it a smooth, white finish.

Both are light sponge cakes with jam and vanilla filling, decorated with soft fondant icing.

Pastry and biscuit cutters are useful for cutting different shapes out of cake and fondant icing.

Granted, it's a high quality, gold leaf fondant icing, but it's icing.

For sponge cakes, you can cut the cake into layers, then fill and ice it with buttercream before covering in fondant icing.

The cakes are coated with fondant icing, with several varieties drizzled with a second colour.

Colour pieces of the remaining fondant icing (and using any trimmings) to make the sailor - fleshy pink, blue and a little white.

To cover the 18m/7in cake in fondant icing, brush the surface of the marzipan-covered cake evenly and lightly with water.

This method gives a more rounded surface, suitable for fondant icing but not for a more formal royal-iced cake.

Colour two-thirds of the fondant icing (about 450g/1lb) yellowy-cream and roll out to two large rectangles of the same dimensions as the marzipan.

Heat the fondant icing and glucose in a large saucepan over a medium heat and boil for 10-15 minutes, or until a pale caramel colour.

Use a flexible plastic smoother for fondant icing, and a small stainless steel scraper for royal icing.

For the tuile, melt the butter in a small pan, add the ready-made fondant icing and glucose syrup, and stir to combine.

-Knead a generous amount of fondant icing until it's smooth and pliable (this helps prevent the icing cracking).

Lately, Cotton has peopled his Candy Land scenes with girls clad in panties, various underpinnings and hats made from fondant icing.