Patricia: Well the tricky part with the icing is that it is best in the beginning then it get more and more difficult to work with

Bridget: You can find more info & tutorial on the flower here: http://www.cakejournal.com/archives/how-to-make-a-sugar-flower

Kimberly Schmiedendorf: I have found out that the best way is to get the icing in the right consistency and use a big spoon to pour in circles the icing over. Make sure that you place it on a wire rack with a tray under for the “leftover” icing. There is a great video on MS.

Alice Schrag: try this: http://www.joyofbaking.com/Lamingtons.html

Keira: Its from Wilton, so all cake supply shops should have it.