How Much Icing And Marzipan For A 12” 10” and 8” Square Cake

I have made a 12”, 10” and 8” square fruit cake as my daughter’s wedding cake, but am not sure how much marzipan and icing I will need. Do I need more than I would for a round cake?
Thanks

How to apply wedding cake icing and marzipan

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Answer:

You are correct, a square wedding cake requires more marzipan and icing than a round cake.

For sharp, clean edges roll the marzipan out to a 5mm thickness and apply to the cake in separate pieces starting with the top and following with the sides. Allow to dry for at least 24 hours.

Marzipan
12” 4lb 8oz (2kg)
10” 3lb 8oz (1.5kg)
8” 2lb 4oz (1kg)

Brush the marzipan with cooled boiled water, brandy or sherry to rehydrate. Roll out the icing to a 3mm thickness for your cake board and 5mm thickness for the cake. Apply to the cake in one large piece. Smooth the icing using a plastic smoother on the top and then the sides.

 

Icing
12” 5lb 3oz (2.35kg) for the cake and 2lb 12oz (1.2kg) for the board
10” 4lb (1.8kg) for the cake and 1lb 13oz (850g) for the board
8” 2lb 12oz (1.25kg) for the cake and 1lb 3oz (525g) for the board

Hope that helps.

Image credits:

Fall wedding cake: © Moswyn | Dreamstime.com