Marzipan

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Cut up cakes can be covered with a layer of marzipan. It seals in the moisture and gives a smooth, flat surface on which to ice. It is easy to work with and useful for modeling. If your kids do not like marzipan, then replace with a layer of fondant. Ingredients: 2 cups ground almonds 1-1/4 cups superfine sugar 1-1/4 cups confectioners' sugar, sifted 1 egg 1-2 tbsp lemon juice 1/4 tsp almond extract

mix all the dry ingredients in a bowl. Whisk the egg with the lemon juice and almond extract and add this to the almond and sugars in the bowl. Mix thoroughly to form a pliable paste. Wrap in plastic wrap until needed. Roll out onto a work surface dusted with a little sifted confectioners' sugar. Create your shape. Coloring Marzipan Specialty cake decorating shops sell a wide range of colors including black. Only the thick paste colors must be used to color the fondant, as liquid colors will make it too wet. Simply knead in thoroughly to the ready-made fondant. Colored lustre powders are available to brush on after the icing has dried to shape. Different effects can be achieved by appyling the colors not only with a soft brush but on a sponge. A pale wash of color can be painted on the icing and allowed to dry, then a fairly dry brush can be dragged across to give a wood grain effect.