Once you have marzipanned the cake you need to allow time for it to dry for at least 12 hours and up to 2 days before covering with icing. Home-made marzipan takes a little longer to dry out than shop-bought marzipan.

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Do I put anything between marzipan and icing.

How to store marzipan cake before icing. Make sure the marzipan doesnt get wet in anyway obviously jam is ok because it will go mouldy and you dont want to cut the cake open to find mouldy marzipan. Leave the Christmas cake covered in marzipan in a cool dry place. Home-made marzipan takes a little longer to dry out than the ready-made variety.

Covering a Christmas cake with icing. Use the rolling pin to. Knead fondant icing for a couple of minutes to soften or pop it in the microwave for 10 seconds.

Select the marzipan to be stored after removing it from the packaging. Once dry apply either cool boiled water or vodka to the surface of the marzipaned cake to help the icing to adhere. Allow it to dry for at least 24 hours before covering with fondant icing and at least two days before covering with royal icing.

When rolling out marzipan dont use cornflour as it can cause a fermentation problem. Dust liberally with cornflour or icing sugar. Brush the cake with the rest of the jam so the marzipan will stick and leave for a few minutes to set.

You dont need to leave time between the marzipan and sugar paste you can do them both one after the other. Make sure your work surface is clean and free of any crumbs. I let mine dry for three days if I have a fairly thick covering but usually two days.

Cut away cleanly from the marzipan youre using. 2 Lay down a sheet of plastic food cling wrap. Dust the surface with a little icing sugar and roll out the marzipan slightly wider than the length of the string this makes it easier to mould onto the cake.

Leave it in the fridge to firm for 30 mins. You can marzipan the cake now just make sure you store it in an air tight tin or box. Icing sugar is best.

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