Wednesday, 2 February 2011

How to - Covering a cake in sugarpaste

I thought I'd do a quick how to on covering a cake, I get asked all the time, especially when people try to make their own occasion cake and realise that you have to do a good job with the covering to end up with a beautiful cake! When I first attepted covering I rolled the icing too thin and ended up with a lumpy, cracked cake, not good! So here you are, for anyone wanting to have a go.

1) Knead the correct amount of sugar paste until soft and pliable. Add food colour paste at this point if required.

2) Brush your crumb coated or marzipan covered cake all over with very hot (boiled) apricot glaze.

3) Lightly dust your clean and dry work surface with icing sugar and begin to roll out your icing, lifting and moving it slightly to avoid sticking - do this regularly to avoid having to use too much icing sugar.

4) When you have rolled out your icing so it is large enough to cover your cake, lift by sliding both hands under the icing, palms facing up so they are supporting as much of it  as possible. Quickly but carefully position over the middle of your cake and gently place on top.

5) Smooth the top of your cake with an icing smoother or the palm of your hand in sweeping circular motions.

6) Work your way around the sides of your cake, tucking the folds of sugar paste in and smoothing with your hand as you go, this looks as if it’s going to be harder than it is. You have to unfold the icing and smooth it onto the cake.

7) With a smooth bladed knife trim the icing from around the bottom of the cake being careful not to get too close to the base of the cake.

8) With an icing smoother, smooth around the outside of the cake in a gliding motion. Trim any excess from the base and smooth some more.


An icing smoother gives a superior finish, if you don’t have one you can go over the finished cake with a pad of sugar paste wrapped in cling film.

If you use too much icing sugar it will dry your icing out and cracks may appear when covering.

Cracks may also appear if your icing is too thin. 1/4 inch is good for me.

A rough edge at the base of your cake can easily be hidden with ribbon.

Always use paste food colour, not liquid as this will change the consistency of your icing.

Don't overfill your cake or you end up with a bulge halfway where some filling has been squished out.

If your cake develops air bubbles insert a sterile pin and smooth the air towards the hole.

I hope this has been helpful to some of you,  I will try to take step by step photos next time I have a cake to do (I have several on the horizon so memory permitting, soon).


  1. thank you so much for taking the time to do this!!!! I will follow this word for word next weekend!!!
    Jane xx

  2. Thanks for stopping by blog- Love anything to do with cake, such a cake-cookie lover...
    A new follower ,ill check back with ya.