Cake decorating tips

To cover your cake with marzipan, turn the cake upside down on a cake board.  Brush the cake very thinly with boiled, sieved apricot jam.  Roll out the marzipan  on a worksurface very lightly dusted with icing sugar. Measure the top and side of your cake with a piece of string then roll the marzipan several centimetres larger than this.  Using the rolling pin to help you lift the marzipan, drape it over the top of the cake and down over the sides like a flared skirt, this will help prevent pleats in the marzipan.  Using the palm of your hand, smooth the  icing over the top and sides  easing out any creases. Trim the icing against the base of the cake, and re roll the trimmings

To cover your cake with Ready to Roll icing, knead the icing until smooth, then roll out on a non stick board. If necessary use a little icing sugar to prevent the icing from sticking, but try not to use too much as it may dry out the icing and cause it to crack. For the best results smear your work surface with a tiny bit of while fat, this will make your icing smooth and shiny and easy to use.

Brush your marzipan covered cake with a tiny bit of white alcohol.

Measure the top and sides of your cake with a piece of string, then roll your icing out several centimetres large than this.  Using the rolling pin to help you lift the icing, drape it over the top of the cake and down over the sides like a flared skirt, this will help prevent pleats in the icing.  Using the palm of your hand, smooth the  icing over the top and sides  easing out any creases. Trim the icing against the base of the cake, and re roll the trimmings.

If liked, dust your hands with cornflour then rub your palms over the surface of the cake to smooth it.

Always keep the icing tightly wrapped in cling film to prevent it from drying out.

If you want to cover your cake board with Ready to Roll icing, do this before you cover your cake, then place the iced cake on top.