By Hayley Ninnis

Introduction A diversely talented creative professional, Hayley Ninnis

takes on projects ranging from property renovation to refurbishing fur coats. A talented designer in her own right, Hayley Ninnis also enjoys decorating cakes.

Fondant icing intimidates many beginning cake decorators, but its versatility and professional look makes it worth the effort. New decorators first need to know that it works best with firmer cakes, as lighter cakes tend to collapse under the fondant's weight. Some cooks choose to place a base layer of marzipan under the fondant, particularly if the marzipan is needed to fill in holes in the cake's surface.

Decorating Cakes with Fondant Marzipan also provides a firm base for fondant. Brush

a bit of simple syrup or egg white over the marzipan to prepare for the fondant, which should then be rolled out to cover the cake. A thin coating of cornstarch or icing sugar on the rolling pin, counter surface, and hands helps to protect the fondant and prevent it from sticking. Decorators can use their hands to stretch the fondant over the cake and tuck in the edges, after which they can use leftover icing like clay to make decorative flowers and other shapes to make the cake even more visually interesting.