How to Cover a Cake with Marzipan (Sugarpaste)

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INSTRUCTIONS

There are 4 Steps to covering your cake with marzipan

1. Fill in any large holes or dents in the cake with blobs of marzipan
2. Rolling out your marzipan
3. Covering your cake in your marzipan
4. Fixing and issues

Step 1 – Fill in large holes or dents with marzipan

Why? Well, if you are covering your marzipan with marzipan then these hole, dents, and bumps will show through to your marzipan and your cake will look unappealing and you won’t achieve a lovely smooth finish!

• Simply fill large holes and dents with little blobs of marzipan and slightly press the blobs until they’re flat
• Roll two long thin sausages out of your marzipan and place them around the bottom on your fruit cake. This fills the uneven bottom part of the cake. Then slightly press the sausage shape marzipan against the cake.

Step 2 – Rolling out your marzipan

• Wash your hand and clean all your surfaces. Make sure the surface is dry too. This is most important in your preparation step to remove any dirt or crumbs. Marzipan is very sticky and it picks up dirt & crumbs from your hands and surface.

• Knead your marzipan a little until it’s pliable (no cracks or splits just lovely and soft and easy to roll out).

• Roll out your marzipan onto your worktop or use a rolling mat if you have one. (If you do have a rolling mat, please follow the instructions- do not use icing sugar or cornflower)

• Roll out marzipan to approx. 5mm thick. You can use the guider rods to help you achieve an evenly rolled thickness

How to roll your marzipan by keeping a circle shape

• Once you have kneaded your marzipan, roll it into a ball and slightly flatten it

• If you are rolling direct on top of your worktop, the marzipan will stick to the surface so use plenty of icing sugar!

• Use your rolling pin to roll the marzipan out twice and rotate (clockwise) quarter of the way around, then roll and repeat. This keeps your rolled out marzipan in a round shape. DO NOT FLIP/TURNOVER YOUR marzipan. Keep going until you have reached the approx. size and shape.

• Dab (with your pastry brush) your cake all over with warmed apricot

How to roll your marzipan by keeping a square shape

• Once you have kneaded your marzipan, roll it into a ball and mould it into a square then slightly flatten it

• If you are rolling direct on top of your worktop, he marzipan may stick to the surface so, sprinkle some icing only on the surface but not on your marzipan as this can dry out your marzipan or create elephant skin texture!

• Use your rolling pin to roll the marzipan out twice and rotate (clockwise) quarter of the way around, then roll and repeat. This keeps your rolled out marzipan in a square shape. DO NOT FLIP/TURNOVER YOUR MARZIPAN. Keep going until you have reached the approx. size and shape.

Step 3 – Covering your cake in marzipan

• Use a piece of string/ribbon or tape measure and measure and added together the height x 2 plus length. That’s the diameter you need to roll the marzipan to

• When you have reached the desired size:
  • a) gently lift the marzipan onto the rolling pin and drape it over the cake or
  • b) carefully lift the rolling mat with the marzipan and lay both over the cake board. Then careful tease the marzipan away from the mat

• You will need bit of icing sugar on top of the cake to help the smoother tool to smooth

• Quickly smooth down the top edge of the marzipan with the smoother to secure the marzipan to the cake, the quicker you get the top edge stuck smoothly to the cake the better to prevent any tearing on the edges. Getting the marzipan fixed smoothly to the top takes the weight off of your marzipan and thus keeps it from pulling and tearing

• Gently lift the marzipan pleats outwards not downwards as you smooth the cake, starting from the top to avoid folds in the icing. Do not pull down at this breaks the marzipan.  While pressing in a downward motion with your other hand. Continue this process until the marzipan is smooth all around the cake and no wrinkles or folds are present.

• Use firm pressure to stick the marzipan sugarpaste to the side of the cake using two cake smoothers. You can press fairly firmly for this step. If you notice any air bubbles in the top or sides you will need to pop them with a pin or cocktail stick and then use a smoother to smooth them away.

• Using a sharp knife and holding it flat against the cake trim away the excess marzipan.

• Don’t throw away the excess!  Wrap the marzipan and save for another cake.

• Finally use the straight edge of a smoother or use a edge smoother to smooth the bottom where you trimmed the cake

Step 4 – Problems with your marzipan

Cracks and Tears in Marzipan

• Why – Cracks usually happen when the marzipan has been rolled too thin. When it’s placed on the cake and you work with it the thin parts will pull away and tear.

• Solution - If the crack is small - I would suggest you use a small amount of the marzipan and blend it into the crack gently
• If the crack is too large – I had this disaster on my mother’s wedding cake!! Yep, I had a major panic and the brilliant advise I received was…
  • Leave it as it is and then roll out another layer of marzipan but ensure it is thicker this time. Spray light water, vodka or brandy over the first layer of marzipan before you place the newly rolled out piece.
  • Yes, you may think that it’s a lot of marzipan – but it will save the day! And my thoughts are for those who like marzipan will be pleasantly surprised and love the fact there are two layers of marzipan and those who don’t particularly like marzipan will peel it off anyway

Air Bubbles in Marzipan

• Why – Air bubbles often occur when you are rolling or smoothing marzipan.

• Solution - These can be easily popped by using pin or needle to release the air. The gentle use a smoother to smooth over it again.

LEAVE TO DRY

Now you need to leave your cake with its marzipan to dry out a little before you cover it with the fondant - approx 2 days.

CONCLUSION

It can seem daunting covering a cake in marzipan but with a little care your cake will look very professional.