1. Trim Cake

For a smooth flat surface, trim off the top of your cake, turn over on to greaseproof paper, fill any holes with Orchard icing and smooth with spatula.

2. Knead

Dust a flat surface with sifted pure icing sugar and knead the icing with the heel of your hand until smooth.

3. Coat with syrup

Brush surface to be iced with sugar syrup.

Sugar syrup: dissolve 2 parts sugar in 1 part water and bring to the boil. Use while warm.

4. Roll

On a lightly dusted surface, roll out icing 1cm thick and large enough to cover the cake top and sides.

5. Drape

Using a rolling pin, lift the icing and drape over cake. Allow enough overhang to trim off for a neat, even finish.

6. Smooth

Dust hands with pure icing sugar and, using the heel of your hand, smooth the icing over the top and down the sides of the cake. Pierce air bubbles with a pin and smooth with fingers. Trim excess icing from the edges with a sharp knife.