A simple royal icing and some dragees made this cake into truly something special. I first 'painted' the cake with an apricot and pineapple jam, and then covered with marzipan. After letting that dry a bit, I covered with royal icing and sprinkled with the dragees. The royal icing recipe came from Carol from this site and couldn't have been easier. Tip: I iced the cake set on a wire rack, which was in turn set on a swiss roll tin. This allowed excess icing to drip down, which was easy to scrape off. I then moved it to a platter when the icing was semi-dry.
Date Posted: Dec. 1, 2008
Cooking Level: Expert
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