Marzipan And Icing A Wedding Cake: Perfect Timing Tips

Marzipan and icing are essential components of a wedding cake, with the marzipan providing a smooth base for the icing to sit on. The process of marzipanning and icing a wedding cake can be time-consuming, so it's important to plan ahead. Here's a step-by-step guide to help you create a beautiful and delicious wedding cake:

Prepare the Cake

Firstly, ensure your cake is level. If necessary, trim the top of the cake to create a flat surface. You can also flip the cake over to use the bottom as the top surface, which will give you a flatter base to work on.

Apply the Marzipan

Marzipan is a sweet almond paste that acts as a base layer for the icing. It seals the cake and provides a smooth surface for decorating. To apply marzipan, brush the cake with a thin layer of warmed apricot jam or another type of jam. This will act as an adhesive. Next, roll out your marzipan to a thickness of about 0.5 cm. Lift the marzipan with your hands or a rolling pin and gently drape it over the cake. Smooth out any creases with your hands and trim off any excess marzipan with a sharp knife. Leave the marzipan to dry for at least 24 hours before icing.

Apply the Icing

There are several types of icing you can use, including royal icing, fondant, and buttercream. Royal icing is traditional for wedding cakes, while fondant offers a smooth and polished finish, and buttercream adds a creamy and soft texture. When applying the icing, use your palms to smooth it around and down the sides of the cake. Pull the icing away from the sides as you work your way down to avoid unsightly creases. Use a smoother to create a flawless finish on the top and sides of the cake. Trim any excess icing with a sharp knife.

Decorate the Cake

Now comes the fun part – decorating! You can use a variety of toppings, such as fresh garnishes like rosemary or thyme, gold or silver edible powder, candy canes, sugarcraft figures, or even a personalised cake topper with a photo printed on edible paper. Get creative and make your wedding cake unique!

Preparing the cake surface

Step 1: Level the Cake

Use a serrated knife to level the top of the cake. This step is important to ensure you have a flat surface to work on, making it easier to apply the marzipan and icing evenly. If the original 'top' surface of your cake is quite bumpy, carefully turn it over so that the bottom is facing upwards.

Step 2: Prepare the Cake Board

Start by cleaning your cake board with a slightly cooled boiled water or vodka. This will remove any dust or dirt. Then, apply a small amount of apricot jam, buttercream, or frosting to the centre of the board. This will act as an adhesive to help secure the cake in place and prevent it from moving while you ice it.

Step 3: Apply Apricot Jam or Marmalade

Bring apricot jam to a boil with a splash of water, then strain it through a sieve to make it smooth and lump-free. You can also use smooth marmalade instead of apricot jam. Warm the jam or marmalade in the microwave for a few seconds until it becomes runny. Spread it evenly over the top and sides of the cake. This layer will help the marzipan stick to the cake and prevent moisture from seeping through the icing.

Step 4: Roll Out the Marzipan

Dust your work surface with icing sugar. Avoid using flour or cornflour as they can cause the marzipan to become sticky. Knead the marzipan lightly and place it on the dusted surface. Roll out the marzipan into a circle with a thickness of about 0.5 cm. Use marzipan spacers or a rolling pin to achieve an even thickness. Remember to rotate the marzipan after every few rolls to prevent it from sticking to the surface.

Step 5: Measure and Lift the Marzipan

Use a piece of string to measure the top and sides of the cake. Cut the string to the measured length, and then roll out the marzipan slightly wider than this length. This will ensure you have enough marzipan to cover the cake. Place the rolling pin in the middle of the marzipan and lift it, allowing the marzipan to hang down on both sides.

Step 6: Apply the Marzipan to the Cake

Lift the marzipan over the cake and carefully unroll it. Ease it down the sides, smoothing the surface as you go. Use your hands to gently mould the marzipan to the cake, working from the top towards the edges and down the sides slowly. Don't worry about making it perfect, as the icing will cover any small imperfections.

Step 7: Trim and Smooth the Marzipan

Once the cake is covered, trim off any excess marzipan from the base with a sharp knife. You can use an icing smoother to polish the surface and achieve a smoother finish. Now, leave the marzipan to dry for a couple of days. Place the cake in a cardboard box to allow air circulation while protecting it from dust.

After following these steps, your wedding cake surface will be well-prepared for the final icing. Remember to take your time and enjoy the process of creating a beautiful and delicious wedding cake!

Applying marzipan

Preparing the Work Area and Ingredients:

Before beginning, ensure you have all the necessary tools and ingredients, including a sharp knife, palette knife, pastry brush, rolling pin, cake board, apricot jam, marzipan, and icing sugar. It is also helpful to have marzipan spacers and icing smoothers/polishers. Prepare your work area by clearing any clutter and gathering all the required tools and ingredients.

Preparing the Cake:

Start by levelling the top of the cake using a serrated knife. This step ensures that the cake has a flat surface to work on. If the original top surface is bumpy, carefully turn the cake over so that the bottom faces upwards, providing a smoother surface for decoration.

Applying the Apricot Jam:

Bring the apricot jam to a boil with a splash of water, then strain it through a sieve to achieve a smooth and lump-free consistency. Brush the cake board with a small amount of apricot jam where you intend to place the cake. This step helps the cake stick to the board. Next, brush the cake itself with the apricot jam. This step will help the marzipan adhere to the cake. Leave the cake for a few minutes to allow the jam to set.

Rolling Out the Marzipan:

Lightly knead the marzipan and place it on a surface dusted with icing sugar. Avoid using flour or cornflour for this step. Roll out the marzipan into a circle with a thickness of about 0.5 cm. Use marzipan spacers to achieve an even thickness. Rotate the marzipan after every few rolls to prevent it from sticking to the surface.

Applying the Marzipan to the Cake:

Place the cake on its board. Gently slide your hands under the marzipan and carefully lift it onto the cake. Start by smoothing the top of the cake with the palms of your hands, then gradually mould the marzipan to the upper edges and down the sides. Take your time with this step, as marzipan is malleable and can be shaped smoothly. Trim off any excess marzipan with a sharp knife.

Final Touches:

Use an icing smoother to give the marzipan a final polish. It is recommended to let the marzipan dry for a couple of days before applying the icing. Place the cake in a cardboard box to allow air circulation while protecting it from dust. The marzipan will feel drier to the touch when it has dried. If the cake will be consumed within a week, you may skip the drying step.

Applying icing

Step 1: Prepare the Icing

Firstly, you will need to prepare your icing. If you are using fondant or roll-out icing, knead it to soften it and then roll it out between two sheets of parchment paper. You want the icing to be thin, but not so thin that it tears when you handle it. Aim for a thickness of about 0.5 cm. If you are using buttercream or another type of soft icing, simply beat the ingredients together until you have a smooth and creamy mixture.

Step 2: Apply the Icing to the Cake

Once your icing is ready, it's time to apply it to the cake. If using fondant, lift it over the cake and carefully drape it over. Use your hands to smooth the top of the cake first, then slowly mould the fondant to the upper edges and down the sides of the cake. Trim off any excess fondant with a sharp knife. If using buttercream, start by frosting the top of the cake first and then move on to the sides, making sure the layers stay level.

Step 3: Smooth and Polish

Use a cake smoother or the palms of your hands to smooth out any imperfections in the icing. This step is especially important if you are using fondant, as you want to avoid any bumps or wrinkles. Go over the entire surface of the cake with light, swift touches until it is smooth and even.

Step 4: Let the Icing Set

Once you have finished applying and smoothing the icing, let it set before adding any further decorations. If using fondant, you will need to let it dry for a couple of days before it is completely set. For buttercream or other soft icings, chill the cake in the refrigerator for at least an hour or overnight to allow the icing to firm up.

Step 5: Add Final Touches

Once the icing has set, you can add any final touches or decorations to your wedding cake. This could include piping, ribbons, or fresh flowers. Be careful when adding any additional elements, as you don't want to disturb the smooth surface of the icing.

By following these steps, you will be able to achieve a beautiful and professional-looking finish on your wedding cake.

Decorating the cake

Now that your cake is marzipanned and ready, it's time to move on to the next crucial step: icing. The icing layer is what transforms your cake into a festive masterpiece. In this section, we'll cover the types of icing, preparation methods, application techniques, and creative design ideas to give your cake a professional finish.

Types of Icing for Wedding Cakes

There are three popular icing types for wedding cakes: royal icing, fondant icing, and buttercream. Royal icing is traditional and widely used. It hardens as it dries, giving a classic, snowy finish. Fondant icing is ideal for a smooth, polished finish. It is pliable and easy to mould into designs. Buttercream can add a creamy and soft texture for a more modern look. It's perfect for intricate piping and patterns.

Essential Ingredients and Tools for Icing

The essential ingredients for royal icing are glycerine (optional), a spatula or palette knife, piping bags with various nozzles, a smoother or fondant smoother, and a cake stand or turntable for easy handling. For fondant icing, you will need fondant and a sharp knife for trimming.

Making Royal Icing

To make royal icing, sift the icing sugar to remove any lumps for a smooth consistency. Whip the egg whites using a hand or stand mixer until frothy. Gradually add the sugar to the egg whites, mixing continuously until stiff peaks form. Add lemon juice and glycerine – lemon juice enhances flavour and glycerine prevents the icing from becoming rock hard. For piping, the icing should be firm and hold its shape. For covering the cake, it should be slightly softer.

Applying Royal Icing

Before applying royal icing, ensure the marzipan is smooth and dry (leave it for 24–48 hours if possible before icing). Apply a thin initial layer of icing to seal any gaps or crumbs. Let it dry for 1–2 hours. Use a palette knife to spread the icing evenly over the cake. Rotate the cake for a consistent finish. For a snow-like effect, use the back of a spoon to make peaks in the icing before it sets. Royal icing takes about 24 hours to fully set, so plan accordingly.

Fondant Icing: A Modern Alternative

If you prefer a smooth, polished finish, fondant icing is your best bet. Knead the fondant until pliable and roll it out to about 5mm thick. Gently drape the fondant over the cake, smoothing it with a fondant smoother or your hands. Use a sharp knife to neatly trim the edges. For added shine, lightly brush with a mixture of water and glycerine.

Creative Design Ideas

Now comes the fun part – decorating! Here are some ideas to inspire your wedding cake:

• Use royal icing to create intricate patterns and designs.
• Dust the fondant with gold or silver edible powder for a chic look.
• Add fresh flowers or greenery such as rosemary or eucalyptus for a natural touch.
• Decorate with macarons, fresh berries, or chocolate-covered strawberries.
• Use edible gold or silver leaf to give your cake a luxurious touch.
• Create a rustic look with a semi-naked icing technique, exposing parts of the cake beneath.
• For a simple and elegant design, tie a satin ribbon around the base of each tier.
• Top the cake with sugar flowers or fresh blooms that match the bridal bouquet.

Troubleshooting Icing Issues

If you encounter any issues while icing your wedding cake, here are some troubleshooting tips:

• Cracks in Royal Icing: Ensure your cake is stored at room temperature. Sudden temperature changes can cause cracks. Dust your work surface and hands with cornflour while rolling and applying the icing.
• Bubbles in Fondant: Prick bubbles in fondant with a sterilised pin and smooth them out.
• Uneven Layers: Use a cake turntable for consistent spreading and check the cake's level before starting.

Key Tips for a Flawless Finish

• Allocate time for drying and setting between layers.
• Use quality ingredients – the better the quality, the smoother your icing will be.
• Try piping on parchment paper before working directly on the cake to practice your technique.

Storing the cake

Once your cake is marzipanned and iced, you'll want to make sure it stays in pristine condition until it's time to cut it. Here are some tips for storing your cake:

• If you've used royal icing, allow it to dry completely before storing the cake. This can take up to 24 hours.
• Store the cake in a cardboard cake box or a cake tin. An airtight container is not necessary and may even be detrimental to the cake, as it needs to breathe a bit.
• Keep the cake in a reasonably cool room, out of direct sunlight.
• If your cake is decorated with fresh ingredients such as rosemary or thyme, it's best to eat it within a few days, as these toppings will not keep for long.
• If you've used fondant icing, it's a good idea to polish it with a mixture of water and glycerine for added shine.
• If you're transporting your cake, be very careful not to disturb the decorations. It's a good idea to plan your transportation strategy in advance.
• If your cake contains alcohol, it can be stored for several months. Non-alcoholic cakes won't last as long, but should still be edible for a few weeks if stored correctly.
• If you're not going to eat the cake right away, wrap it in parchment paper and foil and store it in a cool, dark place.

Frequently asked questions