- white fondant icing
- 1 cake, covered in marzipan
- icing sugar
- cool boiled water
Start by kneading your fondant icing until is soft, shinny and smooth. If the icing is sticking at all you can use a light dusting of cornflour.
Dust your surface with icing sugar, then place the fondant on the surface with the crease or fold line facing you. Roll it out using spacers on either side of the fondant to get an even thickness of 5 mm, rolling in both directions. Keep rolling until it won't roll out any more.
Paint cool boiled water over the cake and cake board; you want this to be slightly damp rather than wet.
Lift the icing up over the rolling pin a place it over the cake. Smooth the icing on top of the cake, making sure there are no air bubbles. Smooth the icing around the sides of the cake, gently lifting and pressing it into place if it begins to pleat. Finally smooth the icing onto the cake board. Cut nice and cleanly around the edge of the board with a knife.
To get an even smoother finish on the cake: rub the top of the cake with a circular movement using smoothers, then around the sides and the edge of the board. Your icing might have stretched a little, so you might have to trim around the board again.
Run your hands around the edge of the base to get rid of the cutting lines from your knife and give it a smooth finish.