The final flourish!

Fondant Glaze

75g icing sugar

1-2 tsps boiling water

Pour the boiling water slowly over the icing sugar in a small bowl while stirring the mixture with a wooden spoon. Pour in only enough water to make a creamy mixture that has the consistency of pancake batter. Cool. You need to make sure the mixture isn't too stiff – you need to be able to drizzle the glaze over the pastries.

A trick or two

Everyone wants to get as good a finish as possible - particularly with fondant - quite honestly it has a mind of its own. You can, if you feel brave enough dip a fork into the glaze and scatter it over your pastries and hope – I know I've said it before - “unleash your inner Jackson Pollock”!

If you'd like a safer option, you might like this idea – use a disposable piping bag and line a plastic jug. Cut off any excess – turn the bag over the edge of the jug :

You then have control of the fondant, transfer it from the bowl into the piping bag. Gather up the bag and ease the fondant to the bottom, ready to pipe. Use a clip-it to secure the top of the bag :

Snip the tiniest end from the bag and drizzle the icing over the pastries – easy peasy.

In a final flourish, decorate your pastries with the flaked almonds and half a glacé cherry.

Your very own miniature Belgian buns!