Use on the marzipan/almond paste first to give a good foundation for your sugarpaste, (or royal icing, if you are using the SHARP TOP EDGER).  Time spent at this stage is time well spent.

Try to knead marzipan/almond paste, and especially sugarpaste, without using any icing sugar, this will prevent the paste becoming too dry, causing cracking or crazing around the top edges, when it is applied to the cake.

Icing sugar may be used liberally to prevent sticking to the work surface while rolling out - the last thing you want is for it to stick at this stage, but be very sparing with icing sugar on the top of the paste.

Use a light dusting of icing sugar to allow the EDGER to glide smoothly and easily.

The SIDE EDGER used in conjunction with the SUPER SMOOTHER (which has been specially designed for this job!) will nip the paste to the edges of the cake in preparation for the SHARP TOP EDGER.

When covering the cake and board in one piece, use the SIDE EDGER in a downward motion to the board covering to thin out the paste on the board, this will prevent the board paste from tearing when the SIDE EDGER is then smoothed around the sides.

Some pressure is needed when using EDGERS, so we recommend that you make sure your cake is stuck to the board prior to covering.  Use boiled Apricot jam on the board, then place the cake on top.

The top edge of the SIDE EDGER has been designed with a 'half-circle' finish, to smooth out inner angles such as hearts, petals, etc. (take care not to mark the board covering when doing this).  With the SIDE EDGER on its side, tuck the top into the angle and smooth outwards and off in one smooth action, repeat on the opposite side.