Urgent question re icing and marzipan

[rainbowinthesky]

About to make a Holy Communion cake and intended to do warmed Apricot jam, followed by marzipan then ready to roll white icing. Just read in book that marzipan needs to dry out for a couple of days before putting icing on top. Is this necessary? What can I get away with? Should I just go with thin layer of butter icing and jam then ready to roll icing?

Okay, looked at past threads and it seems I need a fondant icing on top of jam or butter icing rather than marzipan. THe cake is for Saturday - is it too early to bake it tonight and ice tomorrow? Will it be fresh enough?

I wouldn't worry about drying out your marzipan, especially if you've got roll-out fondant icing. Just whack it on.

Hi
It's for Saturday. Very busy tomorrow so just want to ice and decorate rather than bake. Okay, I'll bake tonight then butter cream and fondant ice it tomorrow.

If the cake is for Saturday, then you can pretty much do whichever you prefer! Either apricot jam/ marzipan/ icing or buttercream/ icing will be fine, I think!

Also, if you're covering it in fondant icing, you can bake it quite far in advance and it will still be lovely inside!!

Thanks all. Off to bake.

The oil from the marzipan can come through the icing. Drying out avoids that happening.