11.   Stick small poinsettias inside the larger ones with royal icing, then arrange flowers and leaves on the cake, as shown.

12.   Royal icing is used when a harder icing is needed, for covering cakes, securing items and for delicate piping work.

13.   Royal icing takes a little practice to spread evenly and pipe, but the results are well worth the effort.

14.   Although royal icing should be firm, it should not be so hard that it cannot be cut with a knife.

15.   Royal icing can be stored, wrapped tightly, in the refrigerator for up to two days.