Advertisement
Marzipan and icing a cake
Appears in
Published 1999
By using ready-made marzipan and soft icing, decorating the Christmas cake is made easy.
Use small pieces of marzipan to fill in any holes in the cake.
On a surface dusted with icing sugar, roll the remaining marzipan out into a circle large enough to cover the cake. Using a rolling pin, lift it onto the cake.
Ease the marzipan onto the cake, smoothing out any creases. Trim any excess marzipan from around the edge of the cake, then leave to harden overnight.
Brush the marzipan with gin or vodka, then cover with a 4 mm (¼ inch) layer of soft icing, using the same method as for the marzipan. Trim any excess icing from around the base of the cake.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
The licensor does not allow printing of this title