How To Marzipan A Wedding Cake

Ingredients

Method

Unwrap the bottom tier of your wedding cake and place upside down on a cake board that is 2 to 3 inches wider than your cake. Make sure that the cake is completely level. Put a spirit level on the top and slot balls of marzipan under the bottom of the cake. Trim the excess with palette knife. If there are any other gaps around the bottom, fill these in with marzipan. If there are any holes in the main cake, fill these in with marzipan too.

Now roll out the marzipan. Dust your work surface with icing sugar to prevent the marzipan from sticking. Using spacers will help you get the correct thickness for your cake and ensures it is rolled evenly. After you have rolled one way, turn the marzipan and roll on the other. When the marzipan stops rolling out, it's ready for your cake.

With a brush, spread a thin layer of apricot jelly or piping jelly onto the marzipan. Slide the rolling pin underneath the marzipan, pick it up and place it over the cake. Press the top of the marzipan down first, then ease it around the sides of the cake, smoothing it with your hands. If there are any air bubbles, life the marzipan up and smooth them out. To finish, smooth on the top and sides with a cake smoother.

To marzipan the remaining tiers of the cake, take a thin cake board the same size as your cake tier. Place the cake upside down on the board and level it out with pieces of marzipan. Roll out the marzipan. Dust your work surface with icing sugar and use spacers to help you get the correct thickness for your cake and ensures it is rolled evenly. Place the marzipan on the cake and ease it around the sides, smoothing it with your hands. If there are any air bubbles, lift the marzipan up and smooth them out. To finish, smooth on the top and sides with a cake smoother, ensuring that the cake board is hidden. Repeat with the other tiers.