How to Decorate a Cake--Advanced Part 2

For marzipam,spread a thin layer of icing or jam over cake to help the marizpam stick to cake. Roll out marzipam ( like pie crust ) using powered sugar on the table. Use a pastry brush to dust off excess sugar.Transfer marizam to top of cake.Trim it around the cake and smooth it out. Frost lightly with a butter creme frosting. Chill the cake to firm it up. Make sure it is smooth. Don't worry about crumbs as your fondant will cover it up.

When ready to glaze, put cake on a cooling rack set over a rimmed cookie sheet. The glaze should be warm enough to flow but not hot enough to melt the frosting.Use a small pitcher of some kind to pour. Start at center moving out towards the sides.Cover entire cake in one shot.

Rolled Fondant

Prepare cake by spreading thin layer of icing on top so fondant will stick. Using a rolling pin covered in powered sugar, roll out the fondant. Before rolling out dust the counter with powered sugar.Roll out to 1/4 to 1/8 inch thick. Brush excess powered sugar off. Before lowering fondant onto cake,make sure it is big enough to cover entire cake. If not roll out some more. After it is placed on the cake,start in the center and gently smooth out towards the sides, pushing out all the air bubbles. Smooth down the sides,trim off the excess. If bottom is ragged decorate with rope of piped icing around the edge. Decorate cake anyway you choose.