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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 work surface 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 or a cake smoother tool, 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.