There are many different icings that can be used when cake decorating, sugarpaste is popular for its versatility. It can be shaped, moulded, modelled, smoothed, textured, imprinted, coloured...
Straight out of the pack Sugarpaste can be a bit unforgiving to work with. It is much easier to work with when kneaded and warmed by the natural heat from your hands. Once softened in this way it becomes pliable and smooth.
Always use Food Colouring paste colours rather than liquid colours when colouring sugarpaste, modelling paste or flower paste. This is because the good old liquid food colourings most of us have in the back of our cupboards are too wet so they will dramatically change the consistency of the sugarpaste making it far too sticky and wet.
remember the colourings are concentrated so can be quite strong. Using a cocktail stick apply small amounts until you have worked up to the colour you require. If you are preparing large quantities of sugarpaste you may find it easier on your hands to use a food processor to help work in the colour. Should your paste become too soft you can always add a touch of
or something similar. Their greatest benefit comes from the pre-marked squares and circles which will help you size your sugarpaste accordingly. You can use a little white fat, great for deeper coloured icings, or icing sugar, which is better dispersed using an