Classic Champagne Design Wedding Cake

1. Turn the cake upside down onto the cake card.
2. Brush the cake with half the jam.
3. Take marzipan and place on a surface dusted with icing sugar, roll out into a circle large enough to cover the top and sides of the cake.
4. Gently smooth the marzipan over the cake, working from the top, then down the sides to the board.
5. Trim off any excess at the base with a small knife.
6. Leave to stand for 24 hours.
7. Brush the marzipan with the remaining jam.
8. On a surface dusted with icing sugar, roll out soft white icing to about 5mm thick and large enough to cover the top and sides of the cake. Cover the cake then leave for 24 hours.

To stack the cake;

1. Measure the position of the dowel rods by using a ruler. Push them into each tier apart from top one.
2. To make the Royal icing, mix together the egg whites, lemon juice and icing sugar.
3. Smooth some royal icing over the centre of the cake covering the top of the dowel rods. Rest the next tier on the top and repeat the operation.

To pipe the pearl effect;

1. Using a No: 2 nozzle pipe 3 rows of pearls of Royal icing around the base of each of the tiers, gradually making the pearl smaller.
2. Change to a 1.5 nozzle and ice a fourth layer of pearls leaving a gap between each one. Leave to dry

To pearlize;

1. Dilute the pearl dust in alcohol and paint the pearls carefully.