Royal Icing (500gm bags)

Made from sugar and albumen (egg white)
This is the traditional covering and sets hard. It can be piped for intricate work or spread with a spatula but is generally more time consuming than other coverings.
Ideally 3 or 4 layers are spread over the cake with 8 hours between coats
1.3kg covers a 9" or 22cm cake

Plastic Icing (1kg log or 7kg box)

Made from sugar, glucose, vegetable fats and water and is available in white, red, black, brown and green or add colouring to the above to achieve different colours
Often called 'rolled out' icing, rolled fondant, or sugarpaste.
The icing should be kneaded to make it pliable and if required to mix in colours.
Work it on a flat surface as if it was pastry but substitute icing sugar for flour!
Roll out to 4mm thickness and use your rolling pin to lay over the cake.
If using marzipan then a clear alcohol such as vodka should be used to make it tacky ensuring all areas covered otherwise air bubbles might appear. Alternatively use the apricot glaze between the fondant and the marzipan
1kg covers an 8" or 20cm cake
Plastic icing is also ideal for cutting into shapes using tools and cutters, adding different flavours
Unused icing should be doublewrapped in plastic and stored in a cool place. It will last several weeks if tightly sealed

Fondant Patissier (1kg tub)

A pouring fondant for sponge cakes and petit fours

Buttercream or Vienna cream

This is the beginner's favourite as it's easy to make and apply
125gms butter
1 ½ cups sieved icing sugar
2 tbs milk
½ teas vanilla

Beat with electric mixer and then add colour before applying. Use two spatulas (reheating them alternatively between uses) or with a piping bag