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Mix marzipan with raw eggs?

post #1 of 16
8/9/12 at 1:47am
Thread Starter 
Good day friends. I bought Bakels commercial marzipan. I found it very stiff and struggled with it for my last project. No matter how much I kneaded it, it just did not get pliable enough. I ended up using as was. So when talking about it with another decorator, she said she adds raw eggs to the same brand to soften it. I want to do the same for upcoming wedding cake so thought I shd confirm with you'all before doing it if it is safe???? TIA!
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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post #2 of 16
8/9/12 at 4:09am
I mix it with some plain fondant and a little glycerine to loosen it up.
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post #3 of 16
8/9/12 at 9:33am
Thread Starter 
Thank u. I am still interested in knowing if it is safe to add raw eggs to marzipan if anyone has done that or has scientific explanation why or why not?
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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post #4 of 16
8/9/12 at 12:58pm
Thread Starter 
Also yolks on their own.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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post #5 of 16
8/9/12 at 1:24pm
I have used pasteurized egg whites from a carton in my marzipan. I make my own marzipan and that is how it is done. It works best in my experience.

I would not use unpasteurized egg whites. I wouldn't want to take a chance and make anyone sick,

Good Luck

Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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Quinte West, Ontario, Canada   www.TeriLovesCake.ca   Strictly Wheat & Gluten-Free         

 

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post #6 of 16
8/9/12 at 2:15pm
Meringue powder would probably also work, use the conversion on the can to whatever it says = 1 egg white.
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post #7 of 16
8/9/12 at 2:47pm
Really depends on where you live - Australia is lucky to have salmonella free eggs

(Thanks Border Control)

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post #8 of 16
8/9/12 at 3:25pm
Thread Starter 
I have not seen meringue powder around here. So far from the replies its pasteurised egg whites and not whole eggs that are safe? Yolks on their own are a no-no? Was considering using them if I do an angel food cake or something.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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post #9 of 16
8/9/12 at 3:41pm
Woah! I just noticed you are in Zimbabwe, your eggs may be perfectly safe, especially if they are farm raised and not mass produced in chicken factories like we have here in the US.

I would imagine that the sugar content of the marzipan would be enough to prevent any bacteria from growing, much like Royal Icing.
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post #10 of 16
8/9/12 at 3:42pm
PS do you even have pasteurized eggs where you are?
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post #11 of 16
8/9/12 at 3:55pm
Thread Starter 
Not sure about pasteurised eggs. I have not seen eggs referred to using that term. Our eggs are from farms yes and should be safe I guess. Thanx hey.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
Reply
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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post #12 of 16
8/9/12 at 4:11pm
In sweden where i live we also have salmonella-free eggs but i would still use liquid glucose to make a commercial marzipan softer, because (at least in sweden) that's what's in them to start with. Otherwise eggwhites in a carton should be fine, but might be a bit hard to find in some places in the world.
Today is a GIFT, that's why it's called the PRESENT! <3
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Today is a GIFT, that's why it's called the PRESENT! <3
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post #13 of 16
8/9/12 at 5:44pm
Some marzipan is actually made with egg whites. I have seen that in several recipes. I think as long as you are using very fresh eggs you should be fine.

I love working with marzipan!

The Dude abides.

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The Dude abides.

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post #14 of 16
8/9/12 at 11:19pm
I love working with marzipan as well. It taste so much better than fondant ( although I haven't tried massa)

I've seen recipees with eggwhites as well with glucose.

When you buy marzipan watch for the sugarcontent. In my opinion it must be at least 1 part almonds 3 parts sugar. (1:2 even better). The cheaper brands sell 1;4 .
I use the Dutch brand Zeelandia, wich is very nice to work with and does not have many artificial additives.
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post #15 of 16
8/10/12 at 12:56am
Thread Starter 
I sometimes buy eggs from a woman in our area. I will use egg whites then as the price of glucose is prohibitive. Thanx y'all.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
Reply
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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