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Cake Decoration With Marzipan
Easy Wedding Cake Decoration With Marzipan
Marzipan is a confection made from ground almonds and sugar.
Mixed and molded together, it takes on the consistency of Play-doh,
making it easy to shape and work with.
Marzipan has been traditionally used in wedding cake decorations
for centuries. Cake decoration with marzipan is done in two
different ways. Wedding cakes are often covered with a thin layer
of marzipan before royal icing and other decorations are applied
to provide a smooth, stable surface which holds the frosting well.
It's also used to cover fruitcake or other moist cakes before
decorating with sugar paste icing to prevent the moisture from the
cake from breaking down the sugar paste.
The marzipan can also be molded, sculpted, rolled and shaped to
create extremely detailed, edible figures and objects to decorate
the wedding cake. Cake decoration with marzipan may seem
complicated, but it's a fairly simple process. If you'd like to
try your hand at decorating a wedding cake with marzipan, you can
use the recipe and instructions below.
Basic Uncooked Marzipan
1/4 pound ground blanched almonds
1/4 pound powdered sugar
1 egg white
1/4 tsp salt
(Caution: raw egg white can be a source of salmonella. For the
sake of safety, you can substitute powdered egg white)
Knead all ingredients together until smooth. Store in airtight
container overnight.
Basic Cooked Marzipan
3 cups sugar
1 cup water
4 cups ground almonds
Add sugar to water and stir over low heat till sugar is dissolved.
Add almonds and continue to cook, stirring constantly until
mixture forms paste that doesn't stick to pan.
Turn almond paste out onto marble slab and knead till smooth.
While almond mixture is too warm to handle, use wooden spatula,
switching to hand kneading when it has cooled sufficiently.
Store in an airtight container or plastic bag.
You may also choose to buy your marzipan pre-made from a cake
decorating supply house. Prices range from about $7 per pound. Be
sure that the marzipan contains at least 1/4 almonds - anything
less isn't marzipan, it's almond paste!
Covering a Cake in Marzipan
Roll out marzipan into a circle according to the following chart:
Cake Size Roll Out (inches)
6" 12"
8" 14"
10" 16"
12" 18"
14" 20"
1/8 sheet 14"
1/4 sheet 14"
Turn marzipan out onto a piece of plastic wrap. Cover with second
piece of plastic wrap. Roll out 1/8-1/4" thick, or as thin as can
still be handled. If marzipan is too stiff, you can soften with a
little corn syrup. If it's too soft, knead in confectioner's
sugar. Place in refrigerator while preparing cake.
Brush any crumbs away. Brush on a thin layer of strained apricot
jam or piping gel to hold the marzipan.
Remove top layer of plastic wrap from marzipan. Invert onto top of
cake, centering it. Carefully smooth outward, smoothing marzipan
against sides of cake and trimming where necessary.
Cake can be covered with marzipan up to several days before
decorating. Cover with a clean cloth at room temperature. If the
cake must be refrigerated because of perishable fillings, cover
cake with plastic wrap and a clean cloth.
The cake is ready to be covered with fondant, rolled fondant,
royal icing or other frosting and decorations.
About the Author
Abe Gardea is a full-time freelance writer and a contributor to http://www.wedding-decoration-idea.com.
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