In the final part of her fabulous cake decorating series, Fiona Cairns, who created William and Kate’s wedding cake, shows you how to make the most of all you’ve learned  This week, in the final part of my series, I’m showing you how to make some of my all-time favourites.  Among them is my most frequently requested recipe, for my chocolate cake, which I’ve used in the magnificent Salted Caramel Chocolate Drip Cake and Paint Flick Cake.  I’ve made my Fairy Tale Castle Cake in a pretty pink here, but you can choose any colour you like.  I made several versions for my children’s parties when they were young, even covering one in chocolate buttons for my son. My delicate Vintage Teapot Cake is perfect for a sophisticated occasion. It’s not as difficult as it might first appear, but it does require some time and patience.  It will give you the chance to try some of the sugar paste and piping skills I’ve shown you over the past two weeks.  If you don’t feel up to tackling the sugar paste flowers, supermarkets now stock a great selection, and there’s a template for the handle and spout to make those easier to shape. Fiona reveals her tips for decorating challenging fairy tale castle ...