How to marzipan and ice a fruit cake

Its actually pretty easy but you should. Cut away any burnt or hardened bits of crust and slice a little cake off the top to make it level.

You can do two layers of fondant.

How to marzipan and ice a fruit cake. Eleni Tzirki from the Waitrose Cookery School shows you how to apply layers of marzipan and icing to beautifully finish a festive fruit cake. To shop for you. Gently slide your hands under the marzipan and lift it on the the cake.

Use the palms of your hands to smooth the top of the cake first then mould the marzipan to the upper edges working your way down the sides very slowly. Marzipan is quite malleable so just keep going until the cake is covered. Brush the cake with the rest of the jam so the marzipan will stick and leave for a few minutes to set.

Dust the surface with a little icing sugar and roll out the marzipan slightly wider than the length of the string this makes it easier to mould onto the cake. Use the rolling pin to help you lift the marzipan. We show you how to marzipan a cake.

In this video Im going to show you how I cover a fruit cake in marzipan almond paste and sugar paste fondant. Its actually pretty easy but you should. Otherwise follow these simple steps.

Brush your cake with warmed and strained jam light-coloured jams such as apricot work best. Dust a work surface with icing sugar and roll out a generous amount of marzipan to the thickness of a pound coin there. Lift the marzipan over your cake.

Stand the cake on a cake board or cutting board and lightly dust with sifted confectioners sugar. Roll 2 12 pounds1. Brush all of the exposed surfaces of the cake with 14 cup warmed and strained apricot jam.

Slip the circle of paste. Let the cake dry in a cool but not cold. Marzipan once placed onto your cake needs to dry for 24 hours before covering with royal icing according to The Essential Guide To Cake Decorating Royal Icing Timeline You will then need three or four applications of royal icing with a drying time of 8 hours between coats.

You can do two layers of fondant. The marzipan is really only to give you a nice smooth neat finish to ice as fruit cakes tend to have a uneven surface usually and traditionally with royal icing but with fondant you can just do two layers. If you wanted you could cover with one layer of fondant and then royal icing is also an option.

When rolling out marzipan dont use cornflour as it can cause a fermentation problem. Icing sugar is best. Once dry apply either cool boiled water or vodka to the surface of the marzipaned cake to help the icing.

In this video I will be showing you step by step how to cover a round fruit cake with marzipan. Take your palette knife and apply a thin even layer of the cooled apricot jam over the entire cake. This will help the marzipan stick securely to the cake.

Dust down your work surface with icing sugar then take your marzipan and knead it until its nice and pliable. Step-by-Step Guide Step 1. Cut away any burnt or hardened bits of crust and slice a little cake off the top to make it level.

If you want to add a little alcohol to your cake pierce the top of the cake a few times with a cocktail stick. Dust your work surface with. My fruit cakes come out of the oven lumpy and bumpy - Just like everyone elses.

Its what you do afterwards that makes the difference. I will be honest this probably isnt even the smoothest marzipan covering Ive ever done but you will be able to see that with a layer of icing on top we will get a lovely cake. Using the rolling pin lift the marzipan and unroll it onto the cake starting at the back.

Use the flats of your hands to smooth the marzipan into place. Trim away the excess marzipan from the base of the cake using a sharp knife. To cover in ready-to-roll icing start by dusting the work surface and rolling pin again with icing sugar.

Bring the apricot jam to the boil in a saucepan then allow to cool. Use this to brush over the cake it will help the marzipan to stick 2 Knead the marzipan until pliable then dust the worksurface with a little icing sugar and roll the marzipan out into a rough square. Take some ready-to-roll icing which has been kneaded to make it more pliable and dust that with icing sugar too.

Repeat the same rolling process used for the marzipan until the icing is about 12cm thick. Brush the cake with a colourless alcohol vodka is a good option or.