How to ice a fruitcake

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 4
Servings 0
Time

Ingredients

  • apricot jam
  • 1
    kg
    marzipan
  • icing sugar
  • 750
    g
    plastic icing (pettinice)
 

Method

 
Turn cake upside down and coat with a thin layer of apricot jam. Use small pieces of marzipan to plug any holes in the cake. Roll out a strip of marzipan wide enough and long enough to fit around the side of the cake. Dust with icing sugar and roll up loosely, like a bandage. Place against the side of the cake and unwind around cake. Roll out remaining marzipan larger than the top of the cake, place on cake and roll once with a rolling pin. Trim off the excess. Leave cake for at least 24 hours for marzipan to harden. Take a clean, moist cloth and wipe the marzipan, so that the icing will stick to it. Roll out the plastic icing larger than the cake, including the side. Lift the icing on to a rolling pin and place on the cake. Roll the icing on top of the cake with a rolling pin to attach it and remove air bubbles, then smooth down the sides, bringing plastic icing on to the board. Rub gently with the palm of your hand to smooth any bumps or creases. If air bubbles appear, prick with a pin and rub to remove marks.
 

 

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