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If you
want to ice the cake, you will need 1kg ready-made almond icing and
1kg ready-made soft icing.
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Turn the cake over so you can use
the flat base as the top, knead the almond icing on a clean work
surface, dusted with icing sugar, until it is pliable.
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Gently warm 2 tbsp of apricot jam
with 1 tsp water in a small saucepan.
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Strain, then brush the cake with
the jam.
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Roll out the almond icing until it
is large enough to just cover the cake.
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Roll the icing over a rolling pin,
then carefully fit it over the cake.
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Smooth the base and side to remove
any wrinkles.
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Trim the icing around the base of
the cake and leave overnight in a cool, dry place.
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Lightly beat 1 egg white and brush
a thin layer over the almond icing.
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Knead the soft icing on a work
surface dusted with icing sugar until it is pliable.
-
Roll out the icing and cover the
cake using the same method as for the almond icing.
-
Dust your hands with icing sugar
and smooth out any wrinkles.
-
Trim the icing around the base and
leave the cake in a cool place overnight.
-
The cake is now ready to be
decorated.
