Knead the sugar paste icing just enough to make it pliable. Any firm edges of icing will soften with the warmth of your hands, do not over work the icing or it may dry out a little. Dust the work surface with as little icing sugar as possible and roll out the icing to the desired thickness. Move the icing around on the sugar with every roll to ensure that it does not stick to the work surface. For professional results roll the sugar paste icing on a silicone board and with a silicone rolling pin.