Icing a wedding cake a video tutorial by www.cakebaker.co.uk. This video takes you step by step on how to cover and prepare a cake for icing.
First Cover Your Cake With Almond Paste
1. You need to prepare you fruit cake before you apply the Marzipan (almond paste) covering and this can be done as follows:
2. Carefully remove the cake from the tin, peel off the lining paper. Remove the paper gently so that you don't break of the corners from the cake.
3. Turn the cake upside down onto several sheets of greaseproof paper.
4. The cake will be iced in this upside down position, as the base of the cake provides a good flat surface with well shaped corners.
5. Check the cake carefully, you may have to trim the top (which is now the base) of the cake to make it sit level and flat.
6. Patch any holes in the cake with small pieces of marzipan. Fill any cavity around the base of the cake with sausage shaped pieces of almond paste.
7. Holding the cake with one hand and using a spatula in the other smooth the paste so that it is flat with the cake.
8. Before covering the cake with almond paste spread a thin layer of jam or beaten egg white over the entire cake, this will ensure that the marzipan will stick to the surface of the cake. Don’t use too much jam or egg white on the cake; this can leak though the base of the cake after the marzipan has been applied.
9. Knead the almond paste and then roll out a piece large enough to cover the top and sides of the cake.
10. Sift a little pure icing sugar over the paste and roll it up like you would a Swiss roll onto you rolling pin. Lift to cover the cake.
Press the paste carefully to the side of the cake, don’t press with your fingers because this will leave marks.
Use a piece of muslin cloth made into a pad or cake smoother and gently rub over the marzipan to smooth paste.
11. Trim of the excess paste using a knife and gently smooth the cut edges.
Next Cover the Cake With Rolled Fondant Icing
12. Dust a work surface with sieved icing sugar to prevent the fondant paste from sticking.
Using more icing sugar if necessary, roll out the fondant paste to a thickness of 15mm (¼ inch) and in a shape to match the size of the cake, with an overlap generous enough to cover the sides of the cake and cake board.
While rolling out the fondant keep checking that it is not sticking to the work surface. Add more sifted icing sugar if necessary.
13. Brush any excess sugar off the fondant and lift it, supported by a rolling pin (roll the fondant loosely onto the rolling pin and lift to the cake).
Unroll the fondant over the cake to cover it completely.
14. With your hands or cake smoother lightly dusted with cornflour, gently rub the surface of the fondant icing in a circular movement to give the icing a smooth and glossy finish.
15. Use the cake smoother to smooth the icing on the cake board and gently shape the base of the cake to give a neat finish.
Using a knife trim of the excess icing from the outer edge of the cake board.
16. Using the cake smoother smooth the cut edges.
17. Once you have finished icing a wedding cake you are now ready to decorate it in any way that you wish.
18. Take a look at our fondant wedding cake pictures for ideas on how to decorate your wedding cake.
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