We all know that when it comes to covering a cake with either fondant or marzipan, it really helps to roll of your icing as circular as possible so that the whole of your cake is covered without any gaps. There is a simple technique that can help make this a bit easier just follow our how to guide below.
Begin by dusting your work surface with icing sugar to prevent your marzipan/fondant from sticking.
Knead your marzipan/fondant into a ball.
Gently begin to roll out the fondant/marzipan keeping your rolling pin horizontal.
Gently lift your fondant/marzipan to ensure that it doesn't stick and rotate it slightly in a clockwise direction. Give your fondant/marzipan a few more gentle rolls and rotate once more.
Repeat the process until the fondant/marzipan is large enough to cover your cake (top and sides)
To move the fondant/marzipan on to your cake, lightly dust the rolling pin with icing sugar then carefully roll the fondant/marzipan up. Lift the rolling pin over the cake (around the centre) and then roll it to unpeel the fondant/marzipan.