I read on here that someone said Marzapan is much like fondant except it tastes better. Is it possible to tint marzapan and use it to to completely cover a cake like you would fondant, or is it only used for decorations?

Yes you can colour it, but I always have a problem making it as bright as what I can achieve with fondant. You can cover a cake with it, but use a jam or apricot preserves instead of BC to make the cake tacky.

PS - I love marzipan and cannot be left alone with it... so yummy....

I dont know, but a lot of my cake books say to cover the cake with marzipan and THEN cover it with fondant. I haven't tried it yet, nor do I understand the purpose. I imagine you can just tint and cover a cake with it, though. The only thing is that its kind of an ivory color, so colors would probably take to it differently than a regular white fondant.

you can tint marzipan, you can also use it to cover a cake.
It's never gonna be white, it will be yellowish. you can mix with fondant to achieve a whiter, more smooth surface. It will never be as good looking as fondant.
As for flavor I will say is the same as with fondant, some people love it, some people hates it.

I saw somewhere to use it before rolling on fondant too. I wonder, maybe I'll experiement, about usint just the marzapan. I've yet to meet anyone who actually likes the taste of fondant, but I wonder if marzapan is different. Everyone loves the way fondant looks too.

collette peters mixes 1/2 fondant and 1/2 marzipan for the flavour. Maybe you should try that.

Yes, Colette calls it "marzifon"

When marzipan is shown covering a cake before applying fondant, it's a very dense, heavy fruitcake. The marzipan covers the irregularities (raisins, dates, etc.) that make bumps in the surface of the fruitcake. It holds in all the moisture (and liquor) and creates a nice smooth surface to cover with royal icing or fondant.

There's really no reason to cover a typical, American sponge-type cake with marzipan and then cover it with fondant--the whole lot would probably be very heavy for that type of cake. For those types of cakes, the buttercream under fondant probably works best for not only application, but preferred taste.

Marzipan is much more expensive than fondant, so it can be cost prohibitive to cover large cakes with it. It does have a very, very mild flavor--not nearly as sweet as fondant. The flavor can be changed with oils and extracts, too.

Marzipan takes color very differently than fondant. My guess is that it's because of the almond oil in it. The colors remain muted, but very pretty.

Rae