Usually it is only fruit cakes which are marzipanned. Although, I do like to use marzipan, if my customer wants it, on madeira cakes. Marzipan provides a stable base for icing and you do tend to get a better, smoother finish.
1 Your cake should be spread with boiled apricot jam.
2 Knead your marzipan on a lightly dusted surface (dusted with icing sugar)
3 Roll out the marzipan to about 4mm thick. Dust your rolling pin with icing sugar and roll the marzipan up on to the rolling pin and lift carefully on to the cake. Start at the "front" of the cake and roll to the "back". Trim off any excess.
4 Now re-knead any usable marzipan and roll into a long strip, wide enough to cover the sides of the cake.
5 Roll the marzipan up and starting at the corner of the cake (if square) unroll onto the edge of the cake. If necessary, cut a straight edge at the end of the roll and re-roll some more and join the marzipan together by rubbing the seams in a circular motion with icing sugar.
6 Trill off the marzipan at the top and rub the edges using your forefinger in a circular motion with icing sugar to make a neat seam between the top and sides.
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