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For Royal Icing
Preparation info
- Difficulty
Easy
Appears in
By Mich Turner
Published 2005
Cakes covered with royal icing should have sharp, clean, angular edges and so the marzipan needs to be rolled out and applied as separate pieces. This method is more time consuming, but the finished result is well worth it.
Ingredients
You Will Need
- cake
- thick board 3 in larger than the cake
- pastry brush
- boiled, sieved apricot jam
- marzipan
- icing sugar
Method
- Place the cooled baked cake upside down in the centre of the baseboard and brush liberally with boiled, sieved apricot jam. Knead the marzipan until smooth and pliable. Dust the work surface lightly with icing sugar and roll the marzipan evenly into a size large enough to cut out the top and sides separately and accurately (use string or a ruler to measure). The marzipan