What is the difference in the uses between marzipan (almond paste with sugar) and fondant? Can you cover a cake with marzipan as the final finish, in place of fondant? Can you use it to mold items? When do you use one instead of the other?? Thanks for your help!

Hello,
Marizpan and fondant in some respects are interchangeable. In Europe, I have noticed, cakes are covered in marzipan only or marzipan and then also covered in fondant over that. You can model with it and in my opinon it is easier to model with because fondant is a bit soft. The only thing with marzipan is the higher risk for allergy reactions since it is made from almond paste. Also, I think marzipan is richer than fondant and couldn't imagine eating a cake covered in it!
HTH,
Heather

Thank you for your help, HeatherMari. Good point about the almond allergy thing; I didn't even think about that!

Hi,

Another 5 cents worth ... Marzipan is yelllowy in color, when fondant is totally white. Allergic reactines to nuts is another thing to consider. I saw that cakes usually covered with marzipan if they are covered with few layers of royal icing on top of the marzipan. Some decorators prefer this method to fondant cover.

Another point against marzipan - it goes off because of the nuts. If you making decorations in advance they cannot keep as long as fondant ones.

Marzipan can interfere with the cake taste. It is too reach as HeatherMari already mentioned.

Yet, I find marzipan easier to work with for modelling ( look for matzipan fruits in my picture gallery). It holds shape very well and does not dry hard, so the figures can be actually eaten .

Cheers,
Yana

Thank you for the tips, Yana. Those are all good points to consider.
Cheers!