Professional and hobby bakers achieve this by decorating their creations with sweet icing sugar and fondant. The right process technology is crucial to the perfect texture and colour of the sweet ...

Wrap in cling film and place in the freezer. For the fondant icing, tear the fondant into small pieces into the bowl of a freestanding mixer fitted with a paddle attachment. Add 100ml/3½fl oz ...

Leave to set in the fridge for 20 minutes. For the icing and decoration, cut the fondant icing into small cubes. Place in a sturdy free-standing mixer with a paddle. Churn the icing until it stars ...

The only difference is a more solid decoration to work with unlike frosting that to melt or mush. Yet, while they have similar functions, it's important to know how marzipan and fondant differ.