I have been asked to help a friend frost a Jamaican Rum Cake and I am told that the traditional frosting for this cake is Royal Icing! She did not know how it was applied only that she belives that a marzipan is placed underneath to prevent cracking. Has anyone ever done this before? If so please help!!

Thank you!

I haven't actually done it but attended a class where the head trainer said that 1 Tablespoon of glycerin/3 cups of royal icing softened it so that it could be used as a frosting and the cake could be cut.

I have a book that has directions for icing in royal. If you pm me your e-mail address I'll scan it and e-mail it to you.