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Wipe the cake board with a damp cloth so that the icing will stick to it when applied. Roll out your sugarpaste so that the circumference is a few inches large than your cake board. Wrap the sugarpaste around your rolling pin and drape over the cake board. Holding the cake board in the palm of your hand, use a knife in your other hand to slice off the excess sugarpaste from around the edge. To tidy up the edges you could also wrap a ribbon around the base of the board.