I’m interested in gestational art and would love the opportunity to model for you. I’m currently 30 weeks and am Sussex based but I’d be happy to come to you if it’s too much of a trek!

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!!

Félicitations pour ces créations hautes en couleur.Je suis Français,sculpteur amateur .Merci de se plaisir des yeux