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Can you use SMB under Marzipan then cover with fondant?

post #1 of 4
10/4/12 at 11:54pm
Thread Starter 
Hi Everyone icon_wink.gif

Now i am making a marbled 8" cake filled with choc ganache and i was wondering whether i could then cover the cake in a buttercream then in marzipan so there is a very flat level surface under the fondant - the couple want buttercream as well as ganache but covered in white fondant with lace trimming....

Thanks

Danni
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post #2 of 4
10/5/12 at 1:09am
I use Marzipan all the time as the final finish and underneath an (I)MBC frosting, so yes you can!
It does can get heavy/sweet with 2 layers of covering.. but I've heard it is more commonly done in the UK.

Refrigderated MBC can be made for a flat surface as well, but that takes some more technique. Ganache can even be made more flat.
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post #3 of 4
10/5/12 at 2:46am
Marzipan is usually used on heavy cakes, like fruit cakes, to even out the bumps from nuts, raisins, etc. before covering with fondant.

I personally don't think that it will go well with buttercream AND fondant AND ganache. I think the ratio of "covering" to cake will be too high and I think there will be too many icing flavors going on--the cake will get lost.

Proper smoothing of the BC will negate the need for the marzipan.

JMHO
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #4 of 4
10/5/12 at 11:21am
BlakesCakes is right. It will *work* but holy hell that's a lot of icings.
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