Knead: Knead icing on a clean, dry surface until smooth and pliable.

Roll: Lightly dust surface with icing sugar and roll the icing to 2-4mm thick.

Cover: Lift with the rolling pin and drape over prepared cake. Run your hand over the top of the cake then secure under the top edge.

Smooth: Smooth down the sides with the palm of your hand, and if you have one, finish with a smoother. Finally, trim the excess icing.

For minor cracks and imperfections, smooth gently with the palm of your hand, or if you have one, use the rough side of a flexi smoother while the icing is still fresh.

For best results, coat your cake first with marzipan, buttercream or ganache.

Sugar, Glucose syrup, Palm oil, Humectant: E422, Emulsifier: E471, Stabiliser: E413, Preservative: E202, Flavouring.

Allergy advice: Made in a factory that handles nuts.

Energy 1728kJ/ 409kcal
Fat 6.7g
of which saturates 3.7g
Carbohydrates 87g
of which sugars 82g
Protein 0g
Salt 0.03g

Store in a cool, dry place. For any left over icing, peel and reseal using the label on the back of the pack, and pop into a sealable bag for next time, or be creative and cut into shapes/ use in moulds.

Suitable for vegetarians and vegans. Kosher and Halal approved.