Take around a cup of marshmallows at a time – moisten them a little (I go straight for the food colouring to do this if I’m using a liquid colour) microwave them – as above, then put them into the food processor and add icing sugar (I just tip it in from the box) If when blitzed it’s still sticky I add more sugar – if dry I add a teaspoon or two (depending on what seems most appropriate) of water. I know it only turns into tiny balls when the mix is right – and a few seconds later it will bind into a mouldable lump of icing. If it turns flakey it’s too dry.

I have also found that when moulding it I like to have a vegetable oil spray on hand – it helps keep my hands clean of sticky icing and I also use it to spray my work surface. I dust the rolling pin with sugar – this seems to work nicely.

If I need to come back to my icing in a little while (or even the following morning) I spray it with oil, wrap it in clingfilm and put it in the fridge. Upon reaching room temperature it’s pliable again – but if not, put it back in the food processor and blitz – adding a few drops of water again if necessary.

Don’t leave it rolled out for too long unused – it will lose it’s malleability – but if this happens to you – put it back in the food processor – if it seems that this is the answer to every issue with this icing it’s true!!