What Do You Think Of This Technique For Covering With Marzipan?

Decorating By mcaulir Updated 10 Aug 2013 , 12:40pm by Evoir

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mcaulir Posted 8 Aug 2013 , 5:22am
post #1 of 14

http://www.bbc.co.uk/food/recipes/christmascake_2359

 

Almost at the bottom of the page, there's a link, 'How to marzipan a fruit cake'.

 

Does this look right to those of you who use marzipan?

13 replies
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Cakechick123 Posted 8 Aug 2013 , 7:22am
post #2 of 14

The way of doing the top and then the sides is an old technique, but Ive never seen the "filling" in of the gap like he does it. :) I would just level the top?

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mcaulir Posted 8 Aug 2013 , 7:24am
post #3 of 14

Yes, it seemes like an awful lot of marzipan. Plus, I'd have thought in a how-to video, you'd roll the edge strip long enough to go all the way around?

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Cakechick123 Posted 8 Aug 2013 , 7:46am
post #4 of 14
Quote:
Originally Posted by mcaulir  you'd roll the edge strip long enough to go all the way around?
 


not necessarily, as he said, the strip is limited to your work space, and IMO for ease of handling. the marzipan isn't showing so you can have as many seams as you like.
I would not like to be the person that gets a piece of that edge though half cake and half marzipan LOL

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mcaulir Posted 8 Aug 2013 , 9:27am
post #5 of 14
Quote:
Originally Posted by Cakechick123 


not necessarily, as he said, the strip is limited to your work space, and IMO for ease of handling. the marzipan isn't showing so you can have as many seams as you like.
I would not like to be the person that gets a piece of that edge though half cake and half marzipan LOL

You can see I haven't done this before! icon_wink.gif

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Dayti Posted 8 Aug 2013 , 10:42am
post #6 of 14

Normally the cake is turned upside down so the bottom is the top. A sausage of marzipan is rolled and squidged in the gap at the bottom. Then you would do the top and the sides. You wouldn't normally trim the top of a fruit cake, but I think it's only because it's so expensive to make and it would be a waste!

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Cakechick123 Posted 8 Aug 2013 , 12:20pm
post #7 of 14
Quote:
Originally Posted by Dayti  but I think it's only because it's so expensive to make and it would be a waste!

its not a waste, my dad already claimed all the fruit cake off cuts for as long as I make them :)

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Dayti Posted 8 Aug 2013 , 12:27pm
post #8 of 14
Quote:
Originally Posted by Cakechick123 

its not a waste, my dad already claimed all the fruit cake off cuts for as long as I make them :)

Oh absolutely, if someone can eat them it's not a waste, I agree!

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auzzi Posted 9 Aug 2013 , 2:21am
post #9 of 14
Rich fruit cakes rise, but should not dome excessively. As an insurance against this, when you put the mixture into the cake pan, make a hollow in the centre of the top when smoothing.
 
Even if flat, Fruitcakes are traditionally decorated upside down. This provides a surface that is level and without any bumps [made by the fruit]. It also means the cake remains uncut.
 
The method of applying marzipan in pieces was originally used under Royal Icing to maintain sharp edges. 
 
The method:
 
* Cake is placed upside down on the cake board.
* Brush the "top" with boiled jam.
* Roll the marzipan to required thickness,
* Place the cake, right side, up with jammy "top" on the marzipan.
* Use a knife to cut around, exactly parallel with the cake sides.
* Invert it back to place it on the cakeboard.
* Examine the "bottom" of the cake. 
* If the sides are not straight down to the cake board, then simply fill the space with a small ‘sausage’ made of marzipan. 
* Lay the marzipan ‘sausage’ around the perimeter and push it into the space with a knife [palette]. 
* Smooth the marzipan to match the side of the cake and trim. 
* Measure the circumference of the cake and it's height.
* Roll and cut a strip of marzipan to fit - a smidgen longer ensure that you will not have to stretch to fit
* roll it up like a bandage.
* Jam the sides of the cake.
* apply the marzipan by unrolling it against the sides, pressing lightly to adhere.
* where the ends meet, abut the staight edges and smooth carefully
* check the top rim, and manipulate to fit levelly and sharply.
 
Times change: new techniques .. your choice ..
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mcaulir Posted 9 Aug 2013 , 2:39am
post #10 of 14
Quote:
Originally Posted by auzzi 

Rich fruit cakes rise, but should not dome excessively. As an insurance against this, when you put the mixture into the cake pan, make a hollow in the centre of the top when smoothing.
 
Even if flat, Fruitcakes are traditionally decorated upside down. This provides a surface that is level and without any bumps [made by the fruit]. It also means the cake remains uncut.
 
The method of applying marzipan in pieces was originally used under Royal Icing to maintain sharp edges. 
 
The method:
 
* Cake is placed upside down on the cake board.
* Brush the "top" with boiled jam.
* Roll the marzipan to required thickness,
* Place the cake, right side, up with jammy "top" on the marzipan.
* Use a knife to cut around, exactly parallel with the cake sides.
* Invert it back to place it on the cakeboard.
* Examine the "bottom" of the cake. 
* If the sides are not straight down to the cake board, then simply fill the space with a small ‘sausage’ made of marzipan. 
* Lay the marzipan ‘sausage’ around the perimeter and push it into the space with a knife [palette]. 
* Smooth the marzipan to match the side of the cake and trim. 
* Measure the circumference of the cake and it's height.
* Roll and cut a strip of marzipan to fit - a smidgen longer ensure that you will not have to stretch to fit
* roll it up like a bandage.
* Jam the sides of the cake.
* apply the marzipan by unrolling it against the sides, pressing lightly to adhere.
* where the ends meet, abut the staight edges and smooth carefully
* check the top rim, and manipulate to fit levelly and sharply.
 
Times change: new techniques .. your choice ..

Great explanation - thanks very much!

 

Do you do this always before covering with fondant? And would you use water to adhere the fondant to the marzipan?

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auzzi Posted 9 Aug 2013 , 11:15pm
post #11 of 14

For those who want marzipan, I would use it, but I prefer a double coat of thin/slightly thicker rolled sugarpaste. 

 

Applying it in pieces can give you more control of the covering. Many people apply the marzipan like sugar paste. There are numerous uTubes showing variations on the theme.

 

I use cold boiled water, lightly but totally applied, to attach the outer layer to the under layer. [My instructor-of-old used alcohol ...]

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mcaulir Posted 10 Aug 2013 , 5:47am
post #12 of 14

Thanks again - I'll give it a go!

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Dayti Posted 10 Aug 2013 , 11:31am
post #13 of 14

Remember to always roll out marzipan on icing sugar/powdered sugar, never cornflour/cornstarch! This can ferment when it comes in to contact with the marzipan. Same for rolling out fondant to go on top of the marzipan - roll out on icing sugar. 

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Evoir Posted 10 Aug 2013 , 12:40pm
post #14 of 14

Also, if you haven't already, try making your own marzipan. I can't stand the commercial stuff, but my own home-made one is so divinely delicious!

 

I also apply it in the upside-down method, including a sausage around the top/bottom edge (ie the part ending up at the base of the tier).

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