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Covering a square fruit cake with marzipan and sugarpaste

Submitted by Rita 11 June 2009





It is quite easy to do an all in one blanket type of covering even if you are a novice at cake decorating. The trick is to use a good base by marzipanning the cake first and then to use thick sugarpaste (fondant) to hide all the sins. If you want step by step advise carry on reading otherwise attempt the covering your way.

Weigh the cake. First you have to make sure that you have a nice level top. Brush some hot apricot jam on the top sides of the cake only. Take a long thin sausage of marzipan and attach to the top sides of the cake to level the Hump. Smooth the marzipan sausage with a knife to level with the hump. This will now be the bottom of the cake. Turn the cake upside down on top of a bit of greaseproof or parchement paper. The top should now be nice and level. Brush the surface (top and sides) of the cake with warm apricot jam keeping the greasproof paper as clean as possibe. The paper will help you move the cake around. Roll out half the weight of the cake of marzipan on a work top sprinkled with icing sugar. Keep moving every time you roll and keep the marzipan as square as possible. Roll out to about 5 - 7mm thick. Position the rolling pin in the middle and fold half the rolled out marzipan on top of the rolling pin. Pick the rolling pin with the marzipan and bring to the edge of the cake. Blanket the cake and smooth the top first. Smooth the corners next but do not drag the marzipan down. Just push the marzipan in and keep smoothing otherwise the marzipan will tear. Now smooth the four sides. If the marzipan starts creasing, open it up from the bottom and smooth again. Trim to about 2 cm from the cake and then push the marzipan ends towards the cake. Trim with a sharp knife and use a smoother to give an nice level finish. Leave to dry for a day or so.

Repeat with the fondant this time use cooled boiled water (instead of jam) to brush the marzipan and to act as a glue for the fondant.

A day before you are to cover the cake, cover the cake board all over and leave to dry as long as possible. It will be difficult to roll out and handle fondant big enough to cover the cake and board. You will end up with a more professional finishif you cover the cake and the board separately. The board has to be at least 3” larger than the largest size cake.
Sugarpaste has to be kneaded and gently warmed up to avoid any cracks. Kneading it from cold is very tiring and it helps to give it a burst of heat by putting it in the microwave for 10 secs. intervals. When kneading, fold the paste inward so that there is always a smooth surface on the outside. Using too much icing sugar dries the paste and causes cracks. Roll on worktop that has been dusted with icing sugar and do not press too hard. Move the sugarpaste after every roll so that it does not stick. Unlike pastry, do not turn upside down, always roll the same surface. Dust the surface if the sugarpaste starts to stick. It should be rolled to 0.5cm or 1/4inch thickness. To help you achieve this thickness, spacers are used. These are thin bits of plastic which are about 0.5cm thick and are put on the left and on the right of the sugarpaste being rolled. As you roll, the rolling pin is passed over them so that you achieve the right thickness. To me they are a gimmick to make you spend money on a bit of plastic. They are not long enough and also are useless if you are rolling sugarpaste wider than your rolling pin. You can achieve the same results using 2 lenghts of wood which are 0.5cm thick. You can get these at any DIY store.

But with practice you can easily judge the thickness.
Once you rolled out the sugarpaste wide enough and thick enough, put the rolling pin in the middle, fold half of the rolled out sugarpaste onto it, lift with the rolling pin and take over (quickly) to the cake. You should have enough time to position the suragpaste properly before resting the rest of the sugarpaste on to the cake and smoothing it. There are

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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