Royal Icing & Marzipan

Indulge in the delightful combination of smooth marzipan and glossy royal icing. Marzipan, made from finely ground almonds, [store bought ;)] adds a sweet, nutty flavor that perfectly complements the rich fruitcake beneath. Topped with a layer of royal icing, this treat offers a crisp, sugary finish with a touch of festive charm. Ideal for holiday celebrations, this duo brings a perfect balance of sweetness and texture to your dessert experience.

Marzipan

2 packages, 7oz/198g Almond paste

Powdered sugar for dusting counter

3Tbs/42g Apricot jam/preserve

1. Heat apricot jam in microwave to soften. Pass it through a sieve to remove any lumps. Brush the top and sides of the cake with the jam, this will help marzipan to stick to the cake.

2. Lightly dust work surface with powdered sugar. Combine both tubes of marzipan together and knead it until it softens and becomes pliable.

3. Roll into a circle, enough to cover the width and height of your cake, in this case, approximately 15inches/38cm. Dust lightly as you roll out the marzipan to help prevent sticking.

4. Gently place the marzipan on top of cake. Smooth out the top and sides with your hand. Cut off any excess from the bottom edge.

Royal Icing

4 Egg Whites

800g Powdered Sugar

1 & 1/2tsp Glycerine -food grade

1Tbs Lemon Juice

1. In a mixer bowl, beat the egg whites until frothy, about a minute.

   Then, a few tablespoons at a time, gradually add the powdered sugar. Mixing well after each addition.

2. When the sugar is incorporated, add the glycerine & lemon juice.

3. Whisk until the icing is able to hold stiff peaks, the mixture is shiny and smooth.

Spread the icing on top of your cake and bring it down the sides. An offset spatula is very handy for this, but the back of a large knife also works.

Decorate as you like, let the iced cake dry out in a cool place for up to 24 hours.

Do not refrigerate it! Then store in an airtight container.