Ingredients
Royal icing
Method
1.Lightly dust work surface with cornflour, then roll out almond icing to a 5mm-thick piece that’s large enough to cover the cake.
2.Pick up almond fondant by rolling it over a rolling pin and place over the cake. Smooth and mould fondant to neatly cover the cake. Trim away any excess icing.
3.Repeat this process with the white fondant icing to cover the almond base icing. Repeat both of these processes to cover the second cake.
4.Stack cakes on top of each other and decorate with flowers and ribbons, as desired. Decorate with piped royal icing (see recipe) as desired. A simple pattern is usually the most effective and easiest option.
5.To make royal icing, beat egg white briefly, then add icing sugar and beat until combined. Add just enough water to bring mixture to a paste that is runny enough to pipe onto the cake but still firm enough to hold its shape well.
6.Place icing in a piping bag fitted with a small plain nozzle. Pipe simple decorations, such as dots, onto the cake and leave icing to set.
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