Polish the paste with the smoother using a clockwise circular motion which will remove any blemishes and marks.
Place your rolling pin in the centre of the paste and carefully wrap the paste over the pin and lift the paste up onto the cake, positioning as evenly as possible.
Lay the paste gently over the sides of the cake easing any folds or gathers into the excess paste at the bottom.
Trim the paste to the base of the cake with a palette knife.
Perfect the bottom edge of the cake using the straight edge of the smoother.
Then use the smoother in a circular motion on the top of the cake.
Complete the cake covering, by polishing the top edges, taking the smoother from the sides up onto the top surface.
- Top Tip: Secure sugarpaste to a sponge cake with a coating of jam or buttercream.
- Wash before first use, rinse and dry thoroughly.