Sugars processed into granulated form known as confectioners (icing) sugar were further processed into different forms of royal, butter and fondant icings respectively and sensory evaluation carried out on its texture and expression of characters, beauty and elasticity. Royal icing was appreciated in its character expression, considered beautiful, not elastic and hard. Butter icing was appreciated in its character expression, considered beautiful, not elastic and soft. While the fondant icing was highly appreciated in character expression, considered very beautiful, not hard and elastic due to the physicochemical properties of gelatin that aided beauty and character enhancement to the fondant icing over the royal and butter icing respectively.