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Your guide to icing

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Beatifully iced cakes and cupcakes

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There’s an eternity of icing terminology out there and this can make icing a cake seem like a daunting task. Fear not, our icing guide explains all you need to know to turn a simple cake into something spectacular.

Must-haves for your Icing kit

Make sure you have the smoothest finish of buttercream and royal icing. Use a palette knife for a crumb free and seamlessly iced cake.

Use for both precision and large-scale icing. For ultimate flexibility and accuracy pair with an icing nozzle.

Add personal messages and delicate detailing with a small plain nozzle or create elaborate edges, stars and petals with more intricate nozzles.

Find yourself battling with uneven icing? Invest in a handy side scraper to easily smooth away those rough edges and give your cake a finished feel.

Unlike normal rolling pins, fondant rolling pins are smooth and non-stick. Their design prevents your icing having any imprints or imperfections.

Never lose your flow with an icing turntable. A turntable gives you access to all sides of your cake with ease.

A cupcake with an intricate rose on top

From pretty petal to intricate rose

Sugarcraft roses

These can be fiddly, delicate and take practice. Here’s how to guarantee consistently impressive results in five steps.

You’ll need a:
- Fondant rolling pin
- Foam pad
- Petal cutters
- Storage board
- Petal modelling tool
- Modelling mat

1. Roll your sugar paste into a 1.5cm ball and pinch at one end to create a cone shape. This will create the rose’s base. Insert a cocktail stick into the base of the cone and leave in a foam pad to dry.

2. Roll out approximately 50g of sugar paste onto a smooth surface dusted in cornstarch to about 2mm thick. Now use a rose petal cutter to cut out your rose petals. Start with small petals for the centre of the rose and larger petals for the outer part. Use a storage board to keep your petals from drying out.

3. Using a flower petal modelling tool, thin out the rounded edges of the petals to create a slightly frilled effect. When thinning the edges of these petals, consider using a foam pad or modelling mat to prevent your petals from breaking.

4. Next, using a little water or gum paste, dampen one side of your petal with a small brush. Wrap the dampened side of the petal around the sugarpaste cone and curl out the top edges slightly to create a closed rosebud. Repeat with a similar sized petal overlapping the edges of each petal. Continue this process with larger petals until you have the size rose you desire.

5. Leave to dry in the foam pad to allow them to set completely. Once dried, add petal dust to bring another dimension to your creation.