MARSIPAN COVERED GENOISE

I made an airy genoise (very light vanilla cake), layers covered with strawberry jam and whipped cream and the top layer is covered with some more jam so the marsipan would stick nicely. It's best not to put too much on the layers as you you need to push it down a bit and you don't want it squirting out. I then covered the cake with a rolled out layer of marsipan. The flower was made from marsipan and a touch of chocolate to create the middle of the flower. I made one with strawberry jam and the other one with bits of cut up pineapple, quite teasty! :)