Trim the bottom of the cake so it sits flat on the cake board.
Use boiled "no bits" apricot jam to cover the cake.
Knead your marzipan before trying to roll it out, use icing sugar so it doesn't stick to the surface.
Start with it in a circular shape to help with the rolling out.
Roll vertically and then turn the marzipan 90 degrees and roll again, repeat.
When the marzipan is about the right size and thickness place the rolling pin in the centre and fold the marzipan over it.
Lift the marzipan over the cake, un-rolling as you go.
Use one hand to cup the marzipan around the cake and the other hand to pull it out as you go along.
Trim away any excess marzipan.
With your knife at 45 degrees cut into the side and smooth.
You can use a smoother to give the marzipan a nice finish if you want.
You should brush your marzipan and cake board in vodka or gin before you put on the icing. Roll the icing out in the same way as the marzipan but slightly bigger as you need it to cover the board too.
Fold it over the rolling pin to move it as you did with the marzipan.
Cup and smooth the icing into place.
Trim around the board and then begin to add your circles for the the igloo bricks. I like to start with a cutter for the first ring.
You can use the back of a knife or a veining tool if you have one to mark in the rest of the lines.
And there you have it, an igloo. You may also want to add a tunnel or door to the front. See the next post for the finished decoration.
