Brush the sugar syrup lightly and evenly over the cake (or over almond icing). Knead fondant with some pure icing sugar until smooth; roll fondant until it is about 7mm thick. Lift fondant onto cake with rolling pin. Smooth the fondant with hands dusted with icing sugar; ease the fondant around the sides and base of cake.
Push the fondant in around the base; cut away excess fondant with a sharp knife.
Mix some scraps of fondant to a sticky paste with cold boiled water. You need about 2 tablespoons of this paste. Spread paste in the center of the prepared board. Place the cake on prepared board.
Move the cake to the correct position on the board; using a sharp knife, craft knife, or scalpel, carefully cut away excess greaseproof paper around the base of the cake.
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