You're right Sundae. It is a type of fondant. I'm using a different brand this year, which is smoother and should set a lot harder than the stuff I've used previously. I have found that in some ways it's better and easier to use, but on one of the little cakes, the icing has gone sort of wrinkly over night. I'm not really sure what's caused that. It's just surface wrinkles on the sides, so I'm wondering if I was smoothing it with my hands for too long and it heated underneath the surface (which while smoothing is coated in cornflour to stop sticking) and just kind of slid down a bit or something. Anyway, I think that cake is getting a nice fat ribbon around the sides later on today. lol
I did the red cake to take up to Dad's place. They're hosting Christmas lunch this year, and Ma loves the colour red, so I thought I'd do something a bit different to thank her for the effort she'll be putting in for us.
Now that you mention it, it does look like a big cheese. lol I hadn't noticed that before though.