21.   Use a flexible plastic smoother for fondant icing, and a small stainless steel scraper for royal icing.

22.   However, if a hard smooth surface is required royal icing is very effective.

23.   To shade royal icing, colouring is best added at the end of mixing.

24.   Remember too that the consistency of the icing to be piped will affect the handling -- for instance buttercream is much runnier to manage than thick royal icing.

25.   Then fit a piping bag with a writing nozzle and fill with royal icing of normal consistency.

26.   Fill a paper piping bag with royal icing that has been thinned slightly.

27.   Secure in place with little spots of soft royal icing.

28.   Fondant icing, royal icing and marzipan can either be made using the recipes at the beginning of the book or purchased ready-made.

29.   Spread a little royal icing, first coloured green, over the cake drum and sprinkle the coconut over.

30.   Place the royal icing in a piping bag and pipe two dots on to the head for eyes.