Instructions: Of the icing sugar and whiskey, and keep whisking until everything is blended together.

13 Divide the icing into four and, using a palette knife, smooth it over the top and down the sides of each cake, dipping the knife into simmering water to make it easier to spread.

14 To give the cakes a nice finish, dip the knife in the simmering water once more and make swirls with the knife over the cakes, then leave them to dry overnight. Wrap each cake in greaseproof paper, then in foil, and keep in an airtight container.

15 To decorate the cakes, youll need four lengths of ribbon, each 4ft/1.2m long and 1 1/2"/4cm wide. When youre ready to finish the cakes, carefully place a length of ribbon around each one, tying the ends in a bow.

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