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asked August 5th 2012

Covering sponge cakes

Hi all

Just baked a Madeira cake (practice for my first wedding cake) . I sliced into 3 levels and filled with vanilla buttercream and lemon curd. Tastes lovely. I then covered with a thin layer of buttercream then thin layer of marzipan and then covapaste fondant. Although quite pleased with the result I could see slightly where the layers were (bit shadowy) hope that makes sense. Has anyone got any tips on covering sponge cakes as I also want a chocolate cake tier as well as fruit and although they didn’t show that much would like it to look slightly better.

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Hi all

Just baked a Madeira cake (practice for my first wedding cake) . I sliced into 3 levels and filled with vanilla buttercream and lemon curd. Tastes lovely. I then covered with a thin layer of buttercream then thin layer of marzipan and then covapaste fondant. Although quite pleased with the result I could see slightly where the layers were (bit shadowy) hope that makes sense. Has anyone got any tips on covering sponge cakes as I also want a chocolate cake tier as well as fruit and although they didn’t show that much would like it to look slightly better.

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Hi jb1958

Paul has a tutorial in the free/beginners section on how to crumb coat and cover a sponge cake with rolled fondant. Hope this helps.