You can ice your cake up to 1 week before Christmas – it takes 24-48 hours.
Start by placing it on a cake board or stand.
If it has a bumpy top, carefully slice across it to even it out, then turn it over so that you have a smooth surface to ice.
Put the apricot jam into a small saucepan with 2 tsp water and warm it until it loosens.
Strain it through a sieve into a small bowl, then brush a thin layer over the top and sides of the cake.
Measure over the top and sides of the cake with string.
Lightly dust a clean work surface and rolling pin with icing sugar.
Knead the marzipan for 2 minutes until pliable.
Using the string as a guide, roll out the marzipan into a circle to cover the cake, plus a little extra.
Turn the marzipan every few rolls so that it doesn’t stick to the surface, and use a little more icing sugar if you need to.
Fold the marzipan onto the rolling pin and lift it onto the cake.
Working from the top, carefully smooth it over the sides of the cake with your hands, trying not to make creases.
With a small, sharp knife, cut away the excess marzipan.
Leave the cake uncovered for 24-48 hours, to let the marzipan dry out a little.
When you are ready to ice, brush a small amount of water over the marzipan.
Knead the fondant icing until pliable.
Lightly dust the work surface and rolling pin with icing sugar – not too much or the fondant icing may dry out and crack.
Using string as a guide as before, roll out the icing into a large circle to cover the cake, plus a little extra.
Keep turning it as you roll to stop it sticking, and dust with a little more icing sugar if needed.
Use the rolling pin to lift the icing onto the marzipan, then smooth it in place.
Trim off any excess.
- Calories 817.0kCal