•Let the marzipan come to room temperature.
•Knead the marzipan firmly until smooth and elastic.
•Dust your work surface with icing sugar and roll out the marzipan with a rolling pin to an even circle of 2-3mm thickness.
•TOP TIP: if there are still small cracks visible on the edges when the marzipan is rolled out, knead again firmly until the edges are completely smooth once rolled out.
•Turn the marzipan a quarter to prevent sticking.
•Lifting the marzipan with your rolling pin, gently drape over your cake!