folds at the bottom removing any creases. Do not smooth downwards as this may cause a tear at the top edge. With your hand, ease the sugarpaste inwards at the base and smooth the sides with an inward motion using your hand and a smoother.
7 Trim the bottom edge with a marzipan knife (D). Trim the paste in stages as the icing shrinks back.
8 Check the surface and sides for any flaws and re-smooth if necessary. For air bubbles, insert a pin or fine needle into the bubble at an angle and gently rub the air out, then re-smooth to remove the tiny hole.
9 Once you are happy with the surface, use either the smoother or the palm of your hand and polish the top of the cake to create a glossy finish.
10 Ideally the sugarpaste should be left to dry for one or two days at room temperature before the cake is decorated.
Tip
Keep the dusting of icing (confectioners’) sugar on the work surface very light; too much will dry out the paste and make it crack.
Covering the Cake Board
Moisten the board with cool boiled water, then roll out the specified quantity of sugarpaste to an even thickness, ideally using spacing rods (see page 28). Cover the board completely with sugarpaste using the same method as for the covering of the cake, smoothing the paste out and trimming the edges neatly with a marzipan knife. Some paste can then be saved by removing a circle from the centre of the board, which will be covered by the cake. For a professional finish edge the board with ribbon, securing with non-toxic glue.
Tip
An alternative method for covering a board involves placing the cake on to the board prior to covering them, then using a single piece of sugarpaste to cover them both. The sugarpaste needs to be rolled out much larger for this method.
Covering the cake board in sugarpaste gives your cakes a really professional appearance and allows you to add extra decorations and embellishments. As a finishing touch, edge the board with a length of ribbon.
Covering a Cake with Marzipan
A layer of marzipan is used on fruit cakes only. Sponge cakes should be covered with buttercream (see page 26) prior to covering with sugarpaste. For fruit cakes, coat first with apricot glaze (see page 27) as this will help the marzipan to stick. The quantity of marzipan required will depend on the size of the cake, but as a general guide, half the weight of the cake will give you the correct weight of marzipan.
1 Place the glazed cake on to a sheet of greaseproof paper. Place the marzipan in between spacing rods and roll to an even thickness large enough to cover the cake.
2 Lift the marzipan on to the rolling pin and place it over the cake. Push the marzipan into the sides of the cake using a cupped hand to ensure there are no air pockets.
3 Trim off any excess marzipan with a knife and then run cake smoothers along the sides and the top of the cake until they are straight.
4 Leave the marzipan to dry for one or two days in a cool temperature.
5 Before applying the sugarpaste, sterilize the surface of the cake by brushing the marzipan with a clear spirit such as gin, vodka or kirsch. Ensure the entire surface is moist; if there are any dry areas the paste will not stick to the marzipan and could result in air bubbles.
Tip
If you are using marzipan, make sure nobody eating the cake is allergic to nuts. This is very important as nut allergies are serious and can have fatal consequences.
A stacked cake is dowelled to avoid the possibility of the upper tiers sinking into the lower tiers. The Cute Christening project (page 69) is the only cake that requires dowelling but you could use this technique to add extra tiers to any of the other cakes, if you want to adapt the designs.
1 Place a cake board the same size as the tier above in the centre of the bottom tier cake. Scribe around the edge of the board (A
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