The approximate sugarpaste requirement for an 8" round cake is about 1kg, although this depends on the depth of the cake and whether you are also covering the board at the same time.

Always make sure that you knead your sugarpaste well. It is important as this gets the gums in the paste working to help it smooth gently over the cake without cracking. Use an icing sugar shaker sparingly on your board if your paste is sticking.

Make the sugarpaste into a ball shape, pressing it out to flatten it to aid the rolling out process.

Now roll, lift, turn and roll again using a large rolling pin. Continue to lift, turn and roll ensuring the paste does not stick, until you have reached a thickness of about 3-4mm. Try to keep the overall shape even to make it easier to fit the cake.

The size required can be measured using your rolling pin to measure up the side, across the top and down the opposite side allowing a little extra for the board if required.

Brush a little water or Tylo glue onto the cake board if you are covering it.

Once the required size is achieved, position the rolling pin across the centre of the paste and flip one half of the icing over the pin. This will allow you to lift the sugarpaste on the rolling pin.

Lift and line up the edge of the sugarpaste with the cake board. Then gently let the icing roll off the rolling pin over the cake.

Now use a smoother to flatten and smooth the sugarpaste on the top of the cake. With a smoothing motion work, from the centre outwards to eliminate any air from under the paste.

Use your hands to help ease the paste around the cake. Do not stretch it over the sides, as this could add cracks - instead gently smooth it around the cake easing out any bulges and creases out as you go while leveling the paste outwards over the board.

Use the smoother on the sides of the cake before smoothing the icing on the cake board. This will make sure you have the sugarpaste neatly pressed into the bottom edge of the cake. Trim off any excess from the board edge using a palette knife or straight bladed knife.

If you find you have air bubbles that have not dispersed, you can prick them with a fine clean scriber or a pin, to ease out the air then smooth the surface again using a little icing sugar if necessary to eliminate the tiny hole.

Note: Consider how you pierce the air bubble - if it's on the side of a cake, prick the bubble angling your pin from below, it will be less visible if any mark remains. If it is on the top, consider which might be the 'back' of your cake and prick at an angle from that direction, you can then smooth the hole in a direction away from the front, making it less visible.

Once the cake is covered, smooth the top edge of your cake with the palm of your hand, gently rubbing back and forth while rotating the cake on the turntable. This will eliminate any cracks. Use a smoother in the same motion to ensure your edge is even throughout, but return to the hand motion to give that final smooth curve to the edge.

Check over the top and sides with a smoother to make sure every side is flat and even. Repeat the process with the cake board, pressing down firmly, with the smoother face down on the board icing as you rotate the cake. Ensure you do not press in towards the side of the cake as this will leave unwanted marks.

Trim off any further excess paste from the board edge and run your palm over it just to smooth and soften the cut edge.

If you do not wish to cover the cake board with your cake, simply trim the paste once it is smoothed over the cake sides ensuring it is neatly secure at the base of the cake. Smooth once again toward the base of the cake and trim any additional excess to give a neat edge.

For square cakes you follow exactly the same process but they will take a little more easing to neatly cover the corners.

Do not 'pull' the paste over or down at the corners (this will add cracks), instead you should ease any excess paste gently around from the corners, enabling you to create neat corners.

A neat finish on the board can be achieved in the same process but it is more difficult on a square cake.

Boards can also be iced after the cake has been iced and preferably left to dry.

Roll a long strip of sugarpaste to go around the cake board and trim one edge of it to give a straight edge. Roll it up to lift it and then un-roll it with the straight side against the cake, onto the wetted or glued cake board.

Ensure your join is at the back. Use a smoother to gently smooth the surface and, with a little icing sugar if necessary, eliminate the join. Trim excess paste off the board edges and soften the cut edge with the palm of your hand.

Alternatively you can ice the cake board totally separate from the cake.

Ice the cake board first, trim up and allow to dry (preferably a few days). Then transfer your already iced cake onto the covered board.

It is preferable to do this while the cake is still freshly iced, then any damage can be repaired while the paste on the cake is still soft. This method is useful when icing boards and cakes in different colours, as is the method of icing the board edge after you have iced the cake.

It is always best to work on any further decoration on your cake after the icing is dried.