a sugar thermometer (preferably digital). Take care not to over heat; when ready it quickly sets hard on the probe. As the fondant icing cools it becomes too thick to dip the cakes but you can gently warm it again. Cooling and reheating it too much make the sugar structure change; it goes grainy. So pay attention to that thermometer! My fondant icing recipe is also available on Stitch Craft Create . 4. ...and make plenty of it Dipping fondant fancies in a scant quantity of icing is fiddly. With a generous amount it's easier to dip in a saucepan. You can use forks to turn fondant fancies on each surface although over handling them can make them crumble (or fall in!). For more satisfying finish, dip them into the icing whole. 5. Use marzipan instead of buttercream Buttercream melts when dipping in warm icing so top fondant fancies with marzipan. White marzipan is best for pastel fondant fancies other than yellow. For other colours tint the marzipan with gel food colouring to get a deeper colour on top. 6. Freeze your sponge cake squares You can get individual silicon fondant fancy moulds -- however it's easier to make one large square cake cut into squares. Get a neater finish when cutting the cake by freezing it for 30 minutes first. Cut the edges of the square so you have a level surface and then cut into 25 smaller squares (5 x 5). For the book I used a ruler