•Let the sugarpaste come to room temperature.
•Knead the sugarpaste firmly until smooth and elastic.
•Dust your work surface with icing sugar and roll out the sugarpaste with a rolling pin to an even circle of 2-3mm thickness.
•TOP TIP: if there are still small cracks visible on the edges when the sugarpaste is rolled out, knead again firmly until the edges are completely smooth once rolled out.
•Turn the sugarpaste a quarter to prevent sticking.
•If covering a cake, be sure to crumb coat your sponge before covering with sugarpaste.
•Lifting the sugarpaste with your rolling pin, gently drape over your cake!