Welcome to the Cake Decorators Q&A

Hi
I will need to cover an 8″ round vanilla sponge filed with butter cream with marzipan.
Do I cover the cake as Paul shows in the tutorial with 2 coats of butter cream or do I just crumb coat with butter cream then cover with marzipan.
I have seen that you can use Gin or Vodka to coat the marzipan before adding the sugar paste. Is this the right way to go?
I have not used marzipan before so any advice will be gratefully received.
Thanks Rachael
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Hello Rachael

I don’t use buttercream and I’ve never used marzipan on a sponge except on battenberg cake. Anyway I’ll have a go! I think two coats of buttercream will make a better seal than one. Once smooth, let it crust over. Apply a little vodka to moisten the crusted buttercream if it’s not tacky enough to stick the marzipan to. Some sponge cakes are not sturdy enough to bear too much weight so a thin layer of marzipan will be better than a heavy layer. Let the marzipan dry. Place the cake, preferably overnight, in a cardboard cake box and place in a cool environment. This will also help settle any movement in the cake. Next day brush some vodka on the marzipan to a help adhere the icing. Don’t make it over wet, just enough so the icing sticks. Smooth down with smoothers in the usual way.

Thanks again madeitwithlove!