Note
A whole egg or egg whites may be used instead of egg yolks. Egg yolk gives a richer and yellower paste, whilst egg white gives a whiter, more brittle paste. (Economically the yolks can be used for almond paste and the whites used for royal icing.)
This quantity of paste is sufficient to cover the top and sides of an 8-in. cake.
To Apply Almond Paste (see Plate 14 )
Brush the top and sides of the cake with warm apricot glaze, using a pastry brush. Dredge a little castor sugar on to a clean board and roll out the almond paste to a round which is 4 in. wider than the diameter of the cake. Place the cake in the centre of this with its glazed top downwards and work the paste upwards round the sides of the cake with the hands until it is within ¼ in. of the top edge, i.e. the cake bottom. Using a straight sided jar or thick tumbler, roll firmly round the sides, pressing slightly with the other hand on the upturned bottom of the cake and turning the cake round on the sugared board when necessary.
Continue rolling and turning until the sides are straight and smoothly covered and the top edges of the cake are sharp and smooth.
Note
Allow a few days for the almond paste to dry, before putting on the royal icing, or the oil from the almond paste will discolour it. Cover with a clean cloth to protect from dust whilst drying.
