(click on the text to highlight each stage):

1. Place the icing sugar, egg whites, liquid glucose and peppermint extract into a food processor and mix together until it forms a firm ball, with a similar texture to plasticine. Add more icing sugar if needed to achieve the right consistency.
2. Lightly dust your work surface with icing sugar and knead the icing until smooth. Divide into 2 and cover one piece with cling film.
3. Dip a cocktail stick into the red food dye and dot onto the uncovered icing ball. Now knead this until the colour is even, adding more food dye if a deeper shade is desired.
4. Next divide both icing balls into 25-30 pieces and cover with cling film, then take one of each colour and roll out into thin sausages about 10cm long. Twist them together and gently roll into 1 even sausage, then bend the top around to make the cane, trimming the ends.
5. Place on a lined baking tray and repeat with the rest of the icing. Leave overnight to harden.