Tutor, Stephen J Orbell, specialises in piping, royal icing and stencilling techniques. A contributor to 'Cakes & Sugarcraft' magazine, he has traveled extensively throughout the world teaching sugarcraft skills. Royal Icing originated in England, where it was first prepared for special occasion cakes but is recognised now as one of the most versatile icings to use in decorating. It is made by beating together sugar, pasteurised meringue powder or egg white powder and varying amounts of water, depending upon the consistency needed. The step-by-step basic skills and techniques demonstrated in this program include: Marzipanning,. Making Royal Icing, Coating, Piping, Run-out Collars and Stencilling.