Recipe: Delicious How to Marzipan a Cake

How to Marzipan a Cake. We show you how to marzipan a cake. How to cover a round cake with marzipan. If you use a cake recipe that's specifically designed for decorating as well as the correct tin size, the cake will ideally be level and won't need trimming.

Bring the marzipan and cake to room temperature if they have been refrigerated. Use whatever amount of marzipan will cover the size of cake you have made. Marzipan is so incredibly delicious, as it is made with almonds. You can have How to Marzipan a Cake using 3 ingredients and 5 steps. Here is how you achieve it.

Ingredients of How to Marzipan a Cake

1. It's 1 lb of marzipan.
2. Prepare of For the glaze:.
3. Prepare 6 of ozs apricot jam, warmed with 2-3 tablespoons water, then sieved.

I find that it complements a vanilla cake that is filled with fresh fruit, whipped cream, and vanilla cream; like my "Norwegian Cream Cake". Watch the video below how to cover a cake with marzipan. Supplies and tool list Be it Christmas cake or wedding cake, watch how easy it really is by following our techniques. You'll want to work quickly with the marzipan too to make sure it doesn't crack or dry out.

How to Marzipan a Cake instructions

1. Place almost half of the marzipan on a surface dredged with icing sugar, or between two sheets of parchment paper. Roll out evenly until a little larger than the top of the cake and cut out a round about 1/2 inch larger than the top of the cake. Set aside..
2. Roll out the remaining marzipan, including the trimmings, to a strip. Cut two lengths of string, one the circumference of the cake the other the exact height of the cake. Using the string as a guide, cut the maripan into strips the same width and circumference as the cake..
3. Stand the cake on a cake board. Brush the sides of the cake with the apricot glaze and fit the strips of marzipan around the cake. Press the ends together with a round-bladed knife.
4. Brush the top of the cake with the apricot glaze and position the circle of marzipan on top. Press the edges together with the round-bladed knife. If the marzipan is too moist, rub lightly all over with sifted icing sugar..
5. Store the cake, uncovered, in a warmish place for at least 24 hours, and preferably a little longer, until dry. If the marzipan is still wet when the icing is added the oils will seep into the icing and make unattractive stains..

If you're planning on making a stacked cake for an occasion, take a cake board same size as cake. I am partial to marzipan and this cake full of almond paste, ground almonds and almond extract satisfies my cravings. Mix with a few strokes as possible. Heat water and preserves and brush on the top of warm cake. For an authentic marzipan recipe or almond paste that is easy to make, far cheaper than store-bought, and tastes absolutely phenomenal, look no further!