Layering Shapes
1/// Lightly dust a work surface with icing (confectioners’) sugar, knead and soften the different coloured sugarpaste (fondant), then roll them out to a thickness of 3 mm (1/8 in).
2/// Cut out the sugarpaste in different sizes and shapes following the instructions given on pages 92–3.
3/// Once the shapes are slightly dry, arrange them one layer at a time on top of each other, securing them with edible glue.