500g natural marzipan
Using a pastry brush cover the entire cake with apricot jam
Sprinkle your surface and rolling pin with icing sugar. Roll the marzipan into a ball with your hands and then take a rolling pin and start rolling out a circle which will be big enough to cover the cake. Cover the cake with the marzipan, there will be folds so just flatten them down as much as you can, then trim off the excess along the bottom. It really doesn't have to be perfect as the cake will be covered in icing. Eat the excess marzipan bits.
For the icing;