Marzipan and fondant icing

Makes enough for one 9-inch cake

1	package (7 ounces) marzipan
1	package (1 pound 8 ounces) rolled fondant

1. Between two sheets of parchment paper, roll the marzipan into a round the same size as the top of the cake. Roll the marzipan onto the rolling pin and ease it onto the cake.

2. On a single sheet of parchment paper, roll out the fondant until it's two inches larger than the top of the cake, so it will also cover the sides. Roll the fondant onto the rolling pin and ease it over the cake. Smooth it over the top and sides of the cake, and trim the edges before tucking the fondant under the cake. Adapted from "How to be a Domestic Goddess" Notes: