Marzipan As Icing...anyone Done This?
Decorating By PerryStCakes Updated 28 Aug 2006 , 8:06pm by MissBaritone
I have used Marzipan under fondant, but has anyone tried using marzipan as the outside layer of the cake? I have a bride asking...
is it possible
I've seen it done but only on fruitcakes at Christmas..It is an english tradition I believe to just leave marzipan on the outside.If the bride wants it....I don't know what it would be like to work with and what decorating you can do on the outside.
Oh man, I dont want to say no to her - but I am worried - does it get scratched up easily? Can I pipe on it (it's so oily, I worry about Royal decorations, etc).
Yeah..Marzipan is quite oily since it is mostly ground almonds etc....It is not pipable.
Did you ask WHY she wanted it? Was it for the flavor (which you can duplicate) or the texture (which is like fondant). You could always supplement with marzipan accent pieces....just wondering.
Colette Peters makes a 50/50 mix of marzipan and fondant--she calls it "marzifon" and she says it makes a great covering product. It stiffens the marzipan and makes the fondant taste great.
I believe she was mixing the marzipan with Massa Grischuna neutral fondant from Albert Uster.
Sounds like a cost effective alternative.
Rae
Hi
I've just sent a pm regarding this but in answer to a couple of other questions raised here.
Yes Royal can be piped onto the marzipan although it will obviously be a different colour. It is traditional in Britain to cover marzipan cakes in royal and it never breaks down.
It doesn't really mark that easily (in fact fondant is easier to mark)
We do normally cover our cakes with marzipan then royal icing or fondant but we do have a traditional easter cake called a simnel cake which is served only covered in marzipan.
Marzipan can be moulded in the same way as fondant and it does take colour easily.
It can also be toasted to give an unusual golden colour on top
Quote by @%username% on %date%
%body%
