rolling pin, cake smoother, palette knife, 2 x mixing bowls and electric beaters

marzipan
fondant icing
OR royal icing
OR vegan royal icing
icing sugar, for work surface
cake board, optional
apricot jam, for cake board

Marzipan Layer

Fondant Icing

Royal Icing

Vegan Royal Icing

The Marzipan Layer

1. Decide if you are going to ice the top of the cake or turn it over so the flat base becomes the top of the cake.
2. Warm the apricot jam and spread it over the cold cake.
3. Sieve some icing sugar over a very clean work surface.
4. Cut off a quarter of the marzipan and roll it into a circle the same diameter as your cake.
5. Stand the empty cake tin on the marzipan and cut around the tin.
6. Lift the marzipan circle onto the top of the apricot jam brushed cake.
7. Roll the remaining marzipan into a circle, twice the diameter of your cake.
8. Carefully lift the marzipan onto the cake allowing it to cover the top and gently fold down the sides of the cake.
9. Press and shape the marzipan to cover the cake. A cake smoother can help with this but is not essential.
10. Trim away any excess marzipan around the base of the cake.
11. Loosely cover the cake and leave it for at least 12 hours for the marzipan to set.
12. Wrap the cake in kitchen foil and store it in a tin until you are ready to ice it.

The Fondant Icing Layer

1. Lightly dust a very clean work surface with icing sugar.
2. Roll the fondant icing into a circle, twice the diameter of your cake.
3. Carefully lift the fondant icing over the marzipan allowing it to fold into the shape of the cake.
4. Press and smooth the icing on the top and sides of the cake. A cake smoother will help get the icing very flat.
5. Trim away any excess icing around the bottom of the cake.
6. To store the cake, wrap it in parchment paper and a double layer of kitchen foil before storing it in an airtight container where it will keep for several weeks.
7. If using a cake board, brush the centre of the board with some warm apricot jam.
8. Gently transfer the cake to the board, positioning in the middle of the board.
9. Add optional decoration.

Royal Icing or Vegan Royal Icing Layer

1. Put the egg white(s) or aquafaba into the refrigerator for a few of hours before starting.
2. Measure the icing sugar into a bowl, and sieve it into another bowl.
3. OR measure the aquafaba into a mixing bowl.
4. Add the Vitamin C.
5. Using electric beaters, beat the egg white(s) or aquafaba until it is light and fluffy which may take a few minutes.
6. Continue beating as you add the icing sugar a spoon at a time.
7. When about half the sugar has been incorporated, add the liquid glucose and beat well.
8. Add the remaining sugar a spoon at a time.
9. Bring the royal icing together into a soft mass.
10. Using a palette knife spread the royal icing over the marzipan layer.
11. Smooth the surface of the royal icing with a cake smoother or create a texture in the icing with the palette knife.
12. Leave the icing to become firm.
13. When the icing has set, the cake can be stored in an airtight container or mounted on a cake board.
14. If using a cake board, brush the centre of the board with slightly warm apricot jam.
15. Gently transfer the cake, positioning in the middle of the board.
16. Add optional seasonal decoration.