- Preparation and cooking time
- No cook
- Serves 10-12; enough to cover 1 x 20cm round cake
- STEP 1
Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.
- STEP 2
Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.
- STEP 3
Use a palette knife to spread the icing over the top and sides of your marzipaned cake. For a snowy effect, make little dips and peaks with a teaspoon. Leave to firm up somewhere cool and dry (not the fridge) for 24 hrs before cutting the cake.