4 tablespoons apricot jam - boiled and sieved
800 g marzipan for 8 inch /20 cm cake
2 packets Siúcra Roll Out Icing
Siúcra Icing Sugar for dusting
4 tablespoons whiskey or water
10 inch cake board - thick

Place the fruit cake upside down on the cake board. Brush with the apricot jam. Fill in any holes with a small piece of the marzipan.

Knead the marzipan until smooth. Lightly dust the work surface with Siúcra Icing Sugar. Roll the marzipan out evenly in opposite directions, turning frequently. To ensure that the marzipan is rolled out wide enough to cover the cake, measure the cake tin with a piece of string then put this on the rolled out marzipan.

Gently lift the marzipan onto the cake. Use your hands to smooth the top and sides. Cut away the excess marzipan. It is best if you can leave the marzipan overnight to harden.

Brush the marzipan with the whiskey or water. Lightly dust the work surface with Siúcra Icing Sugar. Begin to knead the Siúcra Roll Out Icing until it is soft and smooth. Roll the icing evenly in opposite directions, turning frequently. To ensure that the icing is rolled out wide enough to cover the cake, measure the cake tin with a piece of string, then place over the rolled out icing.

Carefully lift the icing over the cake covered with marzipan, or roll the icing up onto a rolling pin and unroll over the cake. With your hands, smooth the top and the sides of the icing, pressing lightly so that the icing sticks to the cake. Rub the palm of your hand all over the cake to give an even finish. Cut away the excess icing by holding the cake up at eye level. Using the cake board as a guide, use a sharp knife to trim the remaining icing for a professional finish.