1.   Leave too cool on a wire rack and then sprinkle with icing sugar.

2.   On a surface lightly coated with icing sugar, shape chocolate mixture into finger-sized logs.

3.   Turn on to sheet of greaseproof paper sprinkled with icing sugar.

4.   With gelatine icing sugar, make the shapes of each of the cards.

5.   As the mixture becomes too stiff to stir, turn it out onto a surface dusted with cornflour or icing sugar and knead in the remaining icing sugar.

6.   Made from a mixture of egg white and icing sugar, it involves vigorous beating to incorporate as much air as possible.

7.   The amount of icing sugar needed cannot be exact, as it depends upon the consistency of icing required for the use you have in mind.

8.   Using your hands and arms dusted with icing sugar to support the fondant, carefully drape it over the cake.

9.   It can be cut with many things -- baby powder, glucose, icing sugar, flour.