Step 4: Building the cake
Roll out a long even slab of marzipan. We rolled ours out to be about 10 x 26 inches (10 = 8 inches plus another 2 inches spare to work with, 26 = 4 x 6 inches plus another 2 inches).
This will depend on your cake and tin size. Place the jam in a saucepan and warm over a low heat. Next, sieve the warm jam into a separate bowl to remove any seeds in the jam.
Begin with the bottom layer. With a pastry brush coat all the outside of the cake cubes and arrange on top of the marzipan with unjammed face pointing outwards.
This will depend on your cake and tin size. Place the jam in a saucepan and warm over a low heat. Next, sieve the warm jam into a separate bowl to remove any seeds in the jam.
Begin with the bottom layer. With a pastry brush coat all the outside of the cake cubes and arrange on top of the marzipan with unjammed face pointing outwards.
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