1.Brush the cake with boiled apricot jam.

2.Knead the marzipan until soft and roll out to 1cm (1/2in) thick. Dust the work surface with icing sugar to prevent sticking. Place the marzipan over the cake to cover the top and sides.

3.Smooth around the edges with the palm of your hand and finish with the smoother.

4.Remove the excess marzipan with a marzipan knife.

5.Brush the surface of the coated cake with cooled boiled water or a clear alcohol.

6.Work the white sugarpaste on a clean dry work surface and roll out the sugarpaste on a surface lightly dusted with icing sugar, to a thickness of 0.5cm (1/4in). Place on the cake; do not stretch over the sides, as this will cause the top edges to crack. Lift and push upwards very gently and mould around the sides and board. Trim off the excess around the edge of the board.

7.Repeat the previous stages for all 3 cakes; make sure you cover the bottom tier and the cake drum at the same time.