How to cover the cake with almond paste and Fondant Icing
Summary
If the cake has risen in the centre during cooking, level it off with
a broad bladed knife and brush away any surplus crumbs. For a perfectly
flat surface, turn the cake upside down. Fill any cracks in the cake
with small scraps of either almond paste or fondant icing. Remember the
final covering will take the contours of the cake, so be sure it is
smooth and even before applying, so as to obtain a perfect result.
Rolling the Icing Dust a rolling pin with some sifted icing sugar. Roll
the paste into either a square or round, depending on the shape of the
cake. In size, it should be slightly less than the diameter or width of
the top of the cake plus the depth of the sides. Roll the paste around
the rolling pin and lift carefully on to the cake. Smooth with the palms
of the hands, which have been dusted with icing sugar. Trim the surplus
paste from the base of the cake.
Note: Preparing a cake for almond paste or fondant icing: Be sure the
surface to be covered is smooth as the final covering will take the
contours of the cake. If it has risen in the centre, level the top with
a broad-bladed knife. Alternatively turn the cake upside down. Brush
with egg white or thinned apricot jam am which has been pressed through
a sieve; this will make the covering adhere to the cake when cut.
Step by Step Instructions
| 1. Having covered the cake with almond paste, brush surface
with
egg white |
 |
| 2. Roll the fondant to 5mm thickness and lift on to the cake with
the aid of a rolling pin. |
 |
| 3. Dust the palm of the hand with sifted icing sugar and smooth the
top and sides of the cake. |
 |
| 4. Trim uneven pieces of fondant icing from the base and lift the
cake on to a prepared board. |
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