Top tips for preparing sugarpaste:

• Clean your workspace - Make sure your surface, tools, and hands are clean and dry. Lightly dust your worktop with icing sugar or cornflour to prevent sticking.
• Knead the fondant - Work the fondant with your hands until it becomes soft, smooth, and pliable. If it feels too stiff, warm it slightly in your hands.
• Add colour (optional) - Add a small amount of ProGel at a time and knead until evenly blended. For deeper shades, build up gradually.
• Roll it out - Use a non-stick rolling pin to roll the fondant into a smooth, even sheet. Rotate and lift it occasionally to stop it sticking. 3 - 4mm thick is perfect for coving a cake, this will help you create thin edge on your cake.
• Covering your cake - ape the rolled fondant over your cake, smooth gently from the centre outwards, working from the top, down and trim away any excess. Using a fondant smoother to remove any lines or tears.

To watch a full video for how to cover your cake CLICK HERE