Hints and tips for cake decorators
Do you have any hints and tips on cake decorating that you would like to share? We'd love to include them on the site (and of course we'll give you due credit..)

Please email them to us at info@mbsc.co.uk

Lindy Smith recommends:

Invest in a sugar shaper: In my opinion a sugar shaper is indispensable for novelty work, as the assortment of interchangeable discs means it can be used to make many items e.g. hair, grass, posts, poles etc.

NOTE: The secret to using one successfully is to make sure the paste used is really soft. I find that adding cooled boiled water to the paste until it is just starting to stick to my hands ensures that the paste will be quickly and easily be extruded. If the shaper clicks your paste is still too hard!

Spacers: Use these to achieve an even thickness when rolling out paste. They are available commercially but you can make your own, for example from strip wood available from DIY stores and barbecue skewers make excellent narrow spacers.

Geraldine Dahlke recommends:

Keep your work station clear from crumbs of paste, off-cuts, crusted royal icing, or rubbish of any kind made while working on a cake. There is nothing worse than finding these have somehow leaped off the table top and crawled invisibly into the icing bag only to shout 'guess where I am' when the royal icing stops flowing.

M&B's guidelines:

How much do I need?

The chart below is an approximate guide to how much Marzipan and Sugarpaste you will need to cover cakes of the following sizes:

All icings are available ready packed as follows:
500g pack
1kg pack
5kg box
10kg box

Please visit our gallery to see what others have been creating with M&B sugarpaste and marzipan - it's a great source of inspiration... We'd love to feature your work here too.

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