Professional and hobby bakers achieve this by decorating their creations with sweet icing sugar and fondant. The right process technology is crucial to the perfect texture and colour of the sweet ...

We asked an expert to explain the differences between marzipan and fondant. Here's what to consider when choosing one for ...

Begin by making the fondant, sifting the icing sugar (all but 1 heaped tablespoon) into a large bowl and making a well in the centre. Add the water, a teaspoonful at a time, and stir with a wooden ...

Roll out the green fondant on a surface lightly dusted with icing sugar, to a rectangle slightly larger than the cake. Neatly cut out a 23x15cm/9x6in rectangle and carefully place on top of the ...

For the fondant icing, tear the fondant into small ... fitted with a paddle attachment until smooth. Gradually add the icing sugar and almonds and beat until light and smooth.

To make the icing, whisk the icing sugar, egg white, and juice until smooth and shiny. Ice the buns once cool. To make the snowmen, mould 24 white fondant balls, 12 a little smaller than the other ...