I can never get my almond paste onto my cakes in one piece. It always tears and crumbles. Wedding cakes here are traditionally a heavy very dark fruit cake ( SO dark that its called Black Cake) soaked in rum and the almond paste is used as a barrier of sorts since the cake tends to bleed into the icing sometimes. Anyone have a foolproof almond paste or marzipan recipe or can offer a few tips as to how I can get my almond to look as perfect as in the books????????
Yes, I've been making this recipe from 'saint' Delia Smith for years, excellent results every time 
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http://www.deliaonline.com/recipes/almond-icing-marzipan,890,RC.html
Delia Smith is a British institution! That's why we call her Saint Delia. She is a fabulous, no-nonsense cook with recipes that are timeless and reliable. She first appeared on Britsh tv back in the 1970s and is still going strong. I couldn't live without her Countdown to Christmas book and her baking recipes are wonderful and I employ them in many of my cakes that I make for customers! Now, someone forward this to her so I can get my commission 
, just kidding! I learnt to cook with my grandma and Delia, both great, talented women 
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