Caroline's Easy Baking Lessons

Covering In Marzipan

• These are from the old Be-Ro books, with details of how much you require for certain Christmas cake sizes. You either cover with a thin layer of marzipan or almond paste, and then fondant icing or Royal Icing on top. All of these will preserve the cake and make it last a long time. Note the annotations on this first photo are made by Christine’s gran because it was a well used recipe.

• 10oz Ground Almonds = 284g = 3 level cups Almond meal

• 8 oz Caster Sugar = 227g = 1& 1/8 cup

• 8 oz Icing Sugar = 227g = 1 3/4 cup Powdered Sugar

• 8 – 9″ = 20 – 23cm

• 2lb = 32 oz = 907g = 7 1/4 cups Powdered Sugar

• Another excerpt from the old Be-Ro books Christine has saved over the years.

• 8 – 9″
• 3 1/4 cups Almond Meal
• 1 & scant 1/4 cup Powdered Sugar

• 32 oz (8 cups) Powdered Sugar
• Pasturised egg whites, meringue powder or even Royal icing sugar with the dried egg whites in it.
• For a tutorial & video on how to make up Royal icing, please see my friend Tanya’s recipe here.
• Alternatively, watch her video. Note you will need the stiffer thicker consistency for covering your cake.

An even older edition of Be-Ro, (that started in the 1920’s).

CONVERSIONS FOR CHRISTMAS CAKE COVERINGS

• 1lb Ground Almonds = 454g = 16 oz = 5 cups Almond Meal
• 12 oz Icing Sugar = 340g = 2 3/4 cups Powdered Sugar
• 12 oz Caster Sugar = 340g = 1 3/4 level cups
• 1lb Icing Sugar = 16 oz = 454g = 3 1/2 cups Powdered Sugar