Marzipan is the nuttier and more traditional sister to fondant. Both marzipan and fondant cover cakes with a smooth layer of thick icing that is easily shaped and coloured. Marzipan, however is more flavourful than fondant because it is made with ground almonds or sweet almond paste.
- Skill level:
- Moderately Easy
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Things you need
- Parchment paper
- 1 pound of marzipan
- Rolling Pin
Clean off some counter space to work on and lay down two sheets of parchment paper onto the counter. Set your cake next to your work space.
Roll marzipan into a ball and place onto one of the sheets, lay the other sheet over the ball and let set for one hour.
Roll over the marzipan ball with a rolling pin until the its a circle about 14 inches across and 1/16 of an inch thick. Carefully remove the top sheet of parchment paper.
Cover your cake with a thin layer of your jam of choice. This will help the marzipan easily stick to the cake as well as add some additional flavour.
Slide your hand under the bottom sheet of parchment paper, avoiding direct contact with the marzipan. Flip the marzipan over onto the centre of your cake and gently press down over the surface and sides of your cake until smooth.
Carefully remove the parchment paper and trim any excess marzipan with a clean knife. Recover the marzipan with a fresh piece of parchment paper and store until ready to serve. Too much exposure to air will cause the marzipan to harden and become tough.
Tips and warnings
- Dust the parchment paper with icing sugar if the marzipan is sticky or wet.
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