Want to learn how to cover your layer cakes with sugarpaste and get perfect, professional looking finishes? My mate Sally (Head of the Crumbs & Doilies kitchen) is here to show you her tips and tricks to ensure you get it right every time! What you'll need:4 layers of sponge (we used Madeira cake)Buttercream & JamSugarpaste/FondantWhite chocolate ganache (check back next week for recipe!)Palette knives (big straight and small off-set)Piping bags with large round nozzleCake scraperCake board/drumBooks!non-stick rolling pinNon-stick boardCorn flourMini palette knife/small sharp knifeTurntableCake smoothers ( one straight an one right angled)A pin!ScalpelRibbon-----MY TWEETS: http://www.twitter.com/jemmawilsonMY INSTAGRAM: @jemmajemma (watch out for the occasional swear word and lots of pics of food and dogs) and @cupcakejemmaCAKESTAGRAM: @crumbsanddoiliesTHE CAKE BOOK: http://cupcakejemma.comSUBSCRIBE FOR WEEKLY VIDS: http://crmbs.co/7TDmMORE CAKE: http://www.crumbsanddoilies.co.ukMORE FOODTUBE: http://crmbs.co/XLWcAWESOME T-SHIRTS - http://crmbs.co/3Y8gVISIT OUR SHOP - Crumbs & Doilies1 Kingly CourtLondonW1B 5PW