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Martha Collison shows you how to cover a cake in royal icing two ways – to achieve a perfectly smooth finish, or to achieve an easier, informal finish.

When using royal icing it is important to place it on top of a cake that is covered with marzipan. For best results this needs to have been done 3 days before you want to ice, so that the marzipan is dry. This will ensure that the fondant icing stays white, as the oil from the marzipan won't seep through into the icing.

Place a generous tablespoon of royal icing onto the middle of your cake board, place the marzipan covered cake on top and leave to dry to ensure the cake is securely fixed to the board.

For a smooth finish – add a few generous tablespoons of royal icing onto the top of the cake. Use a long palette knife in a sweeping motion, moving back and forth, to spread the icing over the entire top of the cake.

Use the palette knife or a long metal ruler to smooth the icing, working it towards you until the entire top of the cake is smooth and level.

Encourage the icing over the edge of the cake, and then spread evenly over the sides. If you have a cake turntable, use a cake scraper held at a 45 degree angle and turn the cake in one movement in order to smooth the icing on the sides as evenly as possible. Keep working the icing until you're happy with the finish.

For an informal finish – add a few generous tablespoons of royal icing onto the top of the cake. Use a palette knife to spread the icing over the entire surface of the cake.

Use the palette knife to work the icing into little waves and snowy mounds all over the top and sides of the cake. Use short, wavy motions or dot the icing to create little peaks.