I'm going to make this "Womania" layered cake on saturday, it has a layer of marcipan on top - but I saw on a food programme... "The Sweet life" that the confectioner was making a Rasberry cake with marcipan all around the edge. She mixed the marcipan with icing sugar and clucose syrup. This I have never used.
So my question is, will it be easier ro roll out, or is it because it makes it go a longer way?
Anyway, this is the cake I'm making: