As a Massa Ticino user I was slightly sceptical about the buzz on my FB group about Couture, especially after being badly let down by CDC The Sugarpaste which was cheap rubbish.

I was also working in very warm summer weather - when I tend to avoid using sugarpaste but I had no problems with it being too warm. I've tried many different sugarpastes but this one I have now been using for the last year at least. em>CAKE STUFF REPLY:  Hi Jennifer, many thanks for taking the trouble to leave a review. Suitable for both covering and modelling - add Tylo Powder or Gum Tragacanth for a lovely flower modelling paste.

The the icing survived perfectly, after a few hours sitting out of the fridge in the box, any condensation was gone and the cake looked perfect. Sugar, Glucose Syrup, Water, Palm Oil, Humectant: Vegetable Glycerine E422, Emulsifier: Mono- and Di-Glycerides of Fatty Acids E471, Stabiliser: Gum Tragacanth E413, Preservative: Potassium Sorbate E202, Natural Flavouring. I knew that turning white icing black would require a lot of colouring and has had problems in the past with sugarpaste changing texture if a lot of colouring is added.

I used Colourflair extra black (which I wasn't that impressed with to be honest) and the Couture handled it beautifully!My advice is stick with it as the extra effort is all worth it for the quality of finish this icing gives you.