1.Brush the cake with boiled apricot jam.
NOTE I have used piping gel, jelly and once
I even used pastry filling
(coconut in this case, as the 'sticky').
2.Knead the marzipan until soft and roll out to
(1/2in) thick. Dust the work surface with icing
sugar to prevent sticking. Place the marzipan
over the cake to cover the top and sides.
NOTE This step can be skipped if you wish.
The marzipan DOES aid in a very smooth
finish if used.
3.Smooth around the edges with the palm of
your hand and finish with the smoother.
4.Remove the excess marzipan with a knife.
5.Brush the surface of the coated cake with cooled boiled water or a clear alcohol.
NOTE: This action can also be ignored if
you don't want it.
6.Work the white fondant icing on a clean dry
work surface and roll out the fondant icing on a
surface lightly dusted with conf. sugar, to a
thickness of (1/4in). Place on the cake; do not
stretch over the sides, as this will cause the top
edges to crack. Lift and push upwards very
gently and mold around the sides and board.
Trim off the excess around the edge of the
board.
7.Repeat the previous stages for all 3 cakes;
make sure you cover the bottom tier and the
cake drum at the same time.
8.Crimp around edge of cake drum with a
crimper of your choice.