Step 1. Determine the amount of icing required to cover your cake. (Recommendations see below guide) Cut Cake Art icing into small pieces and knead till pliable. This activates the ingredients and gives the icing it's stretch and pliability. It stops it crazing on the corners and gives the beautiful sheen. Do not add cornflour or any drying agent. Knead on a clean bench or table. Non stick decorator's sugar can be dusted over the bench. If the weather is Step really cold and the icing is very stiff, it can be microwaved at 5 second pulses until manageable.
Step 2.Knead all pieces of icing together. Make one large piece and mould to the shape you are wanting. eg: round is a ball. square is flattened and oval is a sausage, using decorators will sugar help it knead smoothly. You can at this stage add any colours or flavours. We do recommend the gel colour and be cautious with the amount of any liquid flavour or colour as a water or alcohol added can make the icing sticky! It does take and additional time in kneading to make sure the colours are distributed and no streaks will appear. Cake Art can also be airbrushed, or lustred. Cake art is manufactured in 15+ colours and these can be kneaded together to develop the tones you are wanting.
Step 3. Roll the icing out on decorator's sugar to the length and width required. Measuring up the sides, across the top anddown the other side. We recommend the icing to be 5mm thick. APPLY CAKE SEALER OVER THE ENTIRE CAKE.
Step 4. Lift the icing onto the prepared cake. laying it over from the middle out. Make sure the icing is centered and the back and or sides have sufficient icing to give an even coverage. lift the edges to evenly lay the icing down the sides of the cake.
Step 5. With your hands dusted with decorator's sugar, mould the icing over and around the cake. In a upward motion ease the icing over the edges and around the sides. Guide the icing to take on the shape and design of your cake. The heat from your hands will smooth all the icing to a perfect finish. Cut away any excess. Many decorators prefer to use a smoother, this should also be lightly dusted with the decorators sugar, it will allow it to glide over the icing.
If using coloured icing the decorator's sugar will absorb into your icing and leave no dull patches.
Step 6. Clean off all excess icing sugar and your cake is now ready for DECORATING.
HELPFUL HINTS AND TIPS.
1. It is better to start with the icing a bit thicker and buff down than to have it too thin and see the cake inside.
2. If you have hot hands keep a freezer block wrapped in paper towel handy to cold them as you work.