Cover a cake with Marzipan & Fondant - How to decorate a fruit cake tutorial

Описание: In this video, I'm going to show you how I cover a fruit cake in marzipan (almond paste) and sugar paste (fondant).

►It's actually pretty easy but you should check out the tips below as they'll help you get a professional finish!!!!!

Make this fruit cake - Recipe -    • Fruit Cake - Quick & Easy Recipe Tutorial ...  

As a general rule, this applies to fruit cakes as you would not cover a sponge / pound cake in marzipan. You can however use this video to see my technique for actually covering a cake in fondant and how I smooth for a professional finish.

Cake smoothers - very inexpensive and also very useful!
Lustre - It's not cheap but gives a lovely finish

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▼▼TIPS▼▼

These are in no particular order but are all useful!

I like to be very generous with my fondant and marzipan. I find if I use just enough, my overall finish isn't as good so you could use 650g of each but you might find it a bit harder to get the nice finish. I would recommend 750g for an 8 inch width 4 inch depth cake.

Knead your marzipan without using icing sugar on the surface. You don't need it and it can dry the marzipan out making it harder to work with.

This is by far my most important tip - KNEAD YOUR FONDANT/MARZIPAN WELL. It needs to be soft and pliable. If you try to cheat and don't knead it well, it wont matter how good your other techniques are, you won't get as good a result as if you had taken the time to knead. It might take you a minute, it might take 10 but it's the most important part.

Use soft / sifted icing sugar to dust your surface. Old lumpy sugar will leave an unpleasant finish on your fondant.

To add height to your cakes, use a cake drum (thicker than a cake board) - don't forget to coat it in syrup when doing the cake so hat the marzipan sticks to it.

When rolling out, always keep the fondant/marzipan moving to prevent sticking.

Fondant and marzipan dry out REALLY QUICKLY. Work fast and cover in plastic when you're not working with it.

When placing fondant on the cake the first three things you should do are:
1 brush the top with your palm to smooth any air out
2 push the fondant to the top edge with a flat palm ASAP to stop 'elephant skin' or cracks forming on the edge
3 cut off most of the excess as soon as you have smoothed out the fondant. The extra weight can drag down the fondant causing cracks

When cutting off excess for a neat finish, get down to eye level and use a non serrated knife.

DO NOT ROLL THE FONDANT TOO THIN. Thin fondant is likely to crack or worse! Try to aim for 3-5 mm in thickness.

Use alcohol rather than boiled water if planning on storing this cake for a while - it inhibits mould growth if you're planning on making and storing this fruit cake. Fruit cakes can be stored for a long time as long as they're covered.


CREDIT: MUSIC BY NICOLAI HEIDLAS - SONG TITLE 'LET IT BE CHRISTMAS'   / nicolai-heidlas  

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