Rolling Out Marzipan and Using it to Ice a Cake

Appears in

Published 2009

Dust the work surface with confectioners’ sugar and roll the marzipan out about ⅛-inch thick and large enough to cover the sides as well as the top of the cake.
Roll the marzipan up onto the rolling pin and unroll it over the cake.
Starting in the middle of the cake and working out, gently push out any air pockets with the flat of your hand.
Gently tuck the marzipan around the sides of the cake with the sides of your hands.
Cut around the base of the cake with a sharp paring knife. Err on the side of leaving too much marzipan attached to the cake.
Trim the marzipan a second time so that it just covers the sides of the cake.
If you like, roll out a thin strand of colored marzipan …
… to decorate the cake.