Method

1. Crush the unwrapped sweets using a pestle and mortar or rolling pin. Sprinkle evenly over a well-oiled granite worktop or medium cake tin.
2. Measure the sugar into a heavy-based saucepan.  Using a wooden spoon, stir constantly over low heat until the granules first form large clumps, and then slowly begin to liquefy.  Once liquid, discontinue stirring, and simmer briefly to just an attractive golden colour. Do not cook past this stage.
3. Pour it evenly over the crushed sweets and leave to cool and harden.
4. Break off shards of what looks like sections of stained glass, and store in an airtight container in a cool place, separated in layers with wax paper.
5. Position in a random fashion, on top of each marzipan and roll-out icing completed cake.