The Lifestyle Nov - Dec 2021

It will keep for up to 3
months if stored in an
airtight tin in a cool,
dark place.
PART 2: DECORATION
INGREDIENTS
750g ready-to-roll marzipan
2 tbsp apricot jam
icing sugar
1kg ready-to-roll fondant icing
METHOD
You can ice your cake up to 1 week
before Christmas – it takes 24-48 hours.
Start by placing it on a cake board or
stand.
If it has a bumpy top, carefully slice
across it to even it out, then turn it over
so that you have a smooth surface to ice.
Put the apricot jam into a small saucepan
with 2 tsp water and warm it until it
loosens.
Strain it through a sieve into a small bowl,
then brush a thin layer over the top and
sides of the cake.
Measure over the top and sides of the
cake with string.
Lightly dust a clean work surface and
rolling pin with icing sugar.
Knead the marzipan for 2 minutes until
pliable.
Using the string as a guide, roll out the
marzipan into a circle to cover the cake,
plus a little extra.
Turn the marzipan every few rolls so that
it doesn’t stick to the surface, and use a
little more icing sugar if you need to.
Fold the marzipan onto the rolling pin and
lift it onto the cake.
Working from the top, carefully smooth
it over the sides of the cake with your
hands, trying not to make creases.
With a small, sharp knife, cut away the
excess marzipan.
Leave the cake uncovered for 24-48
hours, to let the marzipan dry out a little.
When you are ready to ice, brush a small
amount of water over the marzipan.
Knead the fondant icing until pliable.
Lightly dust the work surface and rolling
pin with icing sugar – not too much or the
fondant icing may dry out and crack.
Using string as a guide as before, roll out
the icing into a large circle to cover the
cake, plus a little extra.
Keep turning it as you roll to stop it
sticking, and dust with a little more icing
sugar if needed.
Use the rolling pin to lift the icing onto the
marzipan, then smooth it in place.
Trim off any excess.
Find more fabulous festive recipes at:
www.cookwithmands.com
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