15-20 small candy canes (we used striped canes from Waitrose)
500g white caster sugar
1 tbsp liquid glucose
2 egg whites
50g sifted icing sugar
18-23cm square or round cake
Tie the small candy canes into groups with ribbon. Put the white caster sugar, liquid glucose and water in a pan. Heat until sugar is just melted and syrup turns clear. Take off heat and whisk the egg whites until stiff, then carry on whisking while steadily pouring in hot syrup in a stream. Keep beating until thick enough to spread, then beat in the sifted icing sugar.
Quickly spread the icing over an 18-23cm square or round cake (marzipan covered, if you wish), swirling roughly. Stick on the candy canes and leave for 1 hr to set.