If necessary, trim top of cake/s with sharp knife to ensure it will sit flat when turned upside down.
Mix a little fondant and cold boiled water to a sticky paste. Spread about 2 tablespoons of this mixture into the centre of a sheet of baking or greaseproof paper about 5cm larger than the cake. Position cake on top.
Patching: Use a spatula or flexible knife blade and small pieces of almond icing to patch any holes in the surface of cake, both on the top and the sides.
Knead the almond icing gently until smooth, using a little extra sifted icing sugar to absorb stickiness.
Roll icing until it is about 7mm thick. Measure the sides of the cake, cut three or four strips large enough to fit the sides. Brush one side of each strip all over with sugar syrup. Attach the icing strips to the cake, sticky-side down. When covering a cake with right- angled corners, wrap the strips around the corners.
Use the base of the cake pan as a template to measure a piece of almond icing for the top of the cake.
Lift the top piece into place, and rub over the joins between pieces of icing to seal them together.
Leave cake standing on the paper to dry.
