This guide sets out to explain the various products we stock and their use when decorating cakes – it is not a guide on how to decorate a cake, there are plenty of excellent books on our shelves 'covering the subject' (sorry about the pun) and we also conduct regular cake decorating classes in store

Most decorated cakes use a fruit cake base as this gives a longer lasting and stronger base on which to work. However other cakes such as Madeira or sponge can be used but thought should be given to how long it will be stored, if tiered and the weight of the covering.

To seal the cake use an apricot glaze (boiled apricot jam and water 2:1 sieved) brushed over the surface– this also acts as a glue to hold the icing in place

Marzipan is then used to give a good flavour and to give a smooth surface when using Royal or Plastic icing. If you dislike marzipan then substitute with 2 layers of the fondant. 1 kg marzipan covers a 9" or 22cm cake with a 5mm layer