To cover a 20.5cm (8in) marzipan-covered cake, you will need:
- 3 medium egg whites
- 2tbsp lemon juice
- 2tsp glycerine
- 675g (1½lb) icing sugar, sifted
1. Put the egg whites in a large bowl and whisk until frothy: there should be just a layer of bubbles across the top. Add the lemon juice, glycerine and 2tbsp of icing sugar and whisk until smooth.
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2. Whisk in the rest of the sugar, a little at a time, until the mixture is smooth and thick, and forms soft peaks.
3. Using a palette knife, smooth half the icing over the top and sides of the cake, then repeat using the remaining icing to cover. Run the knife around the sides to neaten, then use the tip to make peaks all over the top. Leave to dry in a cool place for at least 48hrs.
Once you've mastered this staple icing recipe, you may also want to try:
White chocolate buttercream recipe
How to cover a cake with royal icing
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