How do I ice a cake?
Knead the Dr. Oetker RegalIce Ready to Roll Icing to ensure it’s warm and pliable.
Lightly dust a flat working surface and your rolling pin with icing sugar then roll out your RegalIce keeping an even pressure.
It is very important to lift and rotate the RegalIce as you roll; adding a little more icing sugar to the surface or rolling pin if necessary. This will prevent it from sticking to the surface.
Should any air bubbles appear within the icing these can be removed by piercing with a clean pin.
Continue to roll out the RegalIce until it is larger than the cake itself. This will help with the application of the icing. It is recommended that the Icing is rolled out to a thickness of approximately 5mm.
For a marzipanned cake – lightly brush the marzipan with either cooled boiled water or Dr. Oetker Apricot Glaze, just enough to make the surface sticky. For a sponge cake, thinly coat with Dr. Oetker Apricot Glaze or homemade buttercream.
Gently lift the RegalIce over the rolling pin or pick it up with both hands, taking care not to stretch or tear. Position it on the cake.
Using the palm of your hand or icing smoothing tools, smooth and shape the RegalIce on the cake top and sides until it feels silky to the touch.
Trim any excess RegalIce using a sharp knife.
If embossing or crimping tools are to be used do this while the icing is still soft – RegalIce will generally set within 2-3 hours.
Alternatively, you could use Dr. Oetker Ready Rolled RegalIce White Icing. Each disc is approx. 33cm (13 inch) diameter and covers a 20cm (8 inch) round cake.