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Most beginners can successfully cover a cake with sugarpaste. However, a professional finish – a glossy surface free of cracks and air bubbles with smooth rounded corners – will only result from practise.

1 Prepare the cake with a layer of buttercream (see page 26) or apricot glaze and marzipan (see page 30) depending on whether it is a sponge or a fruit cake.

2 Take sufficient sugarpaste to cover the complete cake. The quantity required for each of the cakes in this book is given at the start of each project. Work the paste until it is quite soft and smooth, then place it on to a surface lightly dusted with icing (confectioners’) sugar.

3 Roll out the paste with a non-stick rolling pin – spacing rods can be used to maintain a uniform thickness (A). The depth of the paste should be approximately 4mm (¹⁄8in). As you roll the paste, move it regularly to ensure it has not stuck to the surface.

4 Measure the cake by taking a measuring tape up one side, over the top and down the other side. The sugarpaste should be rolled out in the shape of the cake to be covered (round for a round cake, square for a square cake and so on), and rolled out a little larger than the measurement just made.

Tip

When covering a cake, try to do it in natural daylight, as artificial light makes it more difficult to see flaws. Sometimes imperfections can be covered, but sometimes they will occur where you are not going to put decorations so you need to strive for a perfect finish every time. However, if things don’t go to plan, don’t worry; the sugarpaste can be removed and re-applied.

5 Lift and drape the paste over the cake using a rolling pin (B). Carefully lift the sides of the paste, brushing the top surface of the cake in one direction to eliminate any air trapped in between. Continue to smooth the top with the palm of your hand and then use a smoother (C).

6 For the sides, lift, flatten and rearrange any folds at the bottom removing any creases. Do not smooth downwards as this may cause a tear at the top edge. With your hand, ease the sugarpaste inwards at the base and smooth the sides with an inward motion using your hand and a smoother.

7 Trim the bottom edge with a marzipan knife (D). Trim the paste in stages as the icing shrinks back.

8 Check the surface and sides for any flaws and re-smooth if necessary. For air bubbles, insert a pin or fine needle into the bubble at an angle and gently rub the air out, then re-smooth to remove the tiny hole.

9 Once you are happy with the surface, use either the smoother or the palm of your hand and polish the top of the cake to create a glossy finish.

10 Ideally the sugarpaste should be left to dry for one or two days at room temperature before the cake is decorated.

Tip

Keep the dusting of icing (confectioners’) sugar on the work surface very light; too much will dry out the paste and make it crack.

Covering the Cake Board

Moisten the board with cool boiled water, then roll out the specified quantity of sugarpaste to an even thickness, ideally using spacing rods (see page 28). Cover the board completely with sugarpaste using the same method as for the covering of the cake, smoothing the paste out and trimming the edges neatly with a marzipan knife. Some paste can then be saved by removing a circle from the centre of the board, which will be covered by the cake. For a professional finish edge the board with ribbon, securing with non-toxic glue.

Tip

An alternative method for covering a board involves placing the cake on to the board prior to covering them, then using a single piece of sugarpaste to cover them both. The sugarpaste needs to be rolled out much larger for this method.

Covering the cake board in sugarpaste gives your cakes a really professional appearance and allows you to add extra decorations and embellishments. As a finishing touch, edge the board with a length of ribbon.

Covering a Cake with Marzipan

A layer of marzipan is used on fruit cakes only. Sponge cakes should be covered with buttercream (see page 26) prior to covering with sugarpaste. For fruit cakes, coat first with apricot glaze (see page 27) as this will help the marzipan to stick. The quantity of marzipan required will depend on the size of the cake, but as a general guide, half the weight of the cake will give you the correct weight of marzipan.

1 Place the glazed cake on to a sheet of greaseproof paper. Place the marzipan in between spacing rods and roll to an even thickness large enough to cover the cake.

2 Lift the marzipan on to the rolling pin and place it over the cake. Push the marzipan into the sides of the cake using a cupped hand to ensure there are no air pockets.

3 Trim off any excess marzipan with a knife and then run cake smoothers along the sides and the top of the cake until they are straight.

4 Leave the marzipan to dry for one or two days in a cool temperature.

5 Before applying the sugarpaste, sterilize the surface of the cake by brushing the marzipan with a clear spirit such as gin, vodka or kirsch. Ensure the entire surface is moist; if there are any dry areas the paste will not stick to the marzipan and could result in air bubbles.

Tip

If you are using marzipan, make sure nobody eating the cake is allergic to nuts. This is very important as nut allergies are serious and can have fatal consequences.