How to cover a cake in sugarpaste(Roll-out icing)

Helpful advice for a neat & smooth cake.


How much sugarpaste ?


A guide for average depth cakes.Vary the amounts to suit your cake or taste.

6" cake

1lb

500g

7" cake

1.5lbs

750g

8" cake

2lbs

1kg

9" cake

2.5lbs

1kg 250g

10" cake

3lbs

1kg 500g

11" cake

3.5lbs

1kg 750g

12" cake

4lbs

2kg


Which size board ?


Use a board 2"-3" larger than your cake e.g. an 8" cake needs 10" or 11" board.


MAKE SURE THE CAKE TO BE COVERED IS A GOOD SHAPE i.e.

Fruit cakes

covered in marzipan.

Sponge cakes

neatly trimmed.


COVERING YOUR CAKE


No1

Knead the required amount of sugarpaste into a smooth shape on a work surface, dusted with icing sugar. Do not use cornflour as under certain conditions it can cause fermentation if left in contact with marzipan.


No2

Roll out the sugarpaste large enough to cover the top and sides of the cake. e.g. 8" round cake 3" deep needs sugarpaste rolled out 14" diameter.

Smooth the icing to get rid of any rolling pin marks.


No3

The cake should be in the middle of a suitable shaped board, 2-3" larger than the diameter of the cake. i.e. 8" cake will need a 10" or 11" board.


No4

Brush a marzipanned cake with a little sherry, or cold boiled water. If covering a sponge cake spread it with a thin layer of apricot jam or butter cream.


No5

Slide both hands, palms up, under the rolled out sugarpaste, so you can lift it in one piece without it stretching.


No6

Lay loosely over the cake, do not press against the sides.


No7

Smooth the top using your hands or a special "smoother" tool. Work from the middle outwards to expel any bubbles trapped under the surface.


No8

Carefully smooth the sugarpaste to the sides of the cake, easing it gently so as not to get any foulds or creases.

Use a smoother to press the icing close to the cake.


No9

Trim any excess sugarpaste at the bottom edge level with the cake board, using a sharp knife.


No10

Smooth round the sides of the cake with your hands or a "smoother" . Any "crimping" or "embossing" must be done now while the icing is still soft.


No11

Leave overnight if possible to "firm-up" before decorating. If the cake has to be decorated immediatly, handle with care to avoid marking the still soft surface.


No12

Any trimmings left over can be used in the decoration of the cake, wrap closely in cling film and a thick plastic bag to prevent it drying out until required.


NOTE...leave cake to dry in a warm dry place. The kitchen is not suitable due to moisture from cooking etc... if the only room available is the dining room it may be advisable to buy a cardboard cake box to help keep the dust off (or the family), but still let the moisture out.


Good quality easy to use sugarpaste is available in several different colours and in 250g, 500g, 1kg, 5kg & 10kg packets and boxes from Imaginative Icing in York or Scarborough.

Buy Sugarpaste via our Online Store....click here

Cake Icing Smoothers also available....click here

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How to Marzipan your cake click here

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