How to Marzipan a Cake
How to Marzipan a Cake

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, how to marzipan a cake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

How to Marzipan a Cake is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. How to Marzipan a Cake is something which I’ve loved my whole life.

Brush the cake with jam so the marzipan will stick. Roll out the marzipan slightly wider than the string - this makes it easier to mould onto the cake. Use the rolling pin to lift the marzipan.

To get started with this particular recipe, we must prepare a few ingredients. You can have how to marzipan a cake using 3 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make How to Marzipan a Cake:
  1. Get 1 lb marzipan
  2. Take For the glaze:
  3. Get 6 ozs apricot jam, warmed with 2-3 tablespoons water, then sieved

How do you apply marzipan to a cake? You put the marzipan between two sheets of clingfilm with the spacers either side and keep the rolling pin on the spacers so the marzipan is the same depth throughout. The clingfilm peels off the marzipan (or vice versa) so you get a smooth surface. The logic behind this is that marzipan takes around two weeks to fully harden.

Steps to make How to Marzipan a Cake:
  1. Place almost half of the marzipan on a surface dredged with icing sugar, or between two sheets of parchment paper. Roll out evenly until a little larger than the top of the cake and cut out a round about 1/2 inch larger than the top of the cake. Set aside.
  2. Roll out the remaining marzipan, including the trimmings, to a strip. Cut two lengths of string, one the circumference of the cake the other the exact height of the cake. Using the string as a guide, cut the maripan into strips the same width and circumference as the cake.
  3. Stand the cake on a cake board. Brush the sides of the cake with the apricot glaze and fit the strips of marzipan around the cake. Press the ends together with a round-bladed knife
  4. Brush the top of the cake with the apricot glaze and position the circle of marzipan on top. Press the edges together with the round-bladed knife. If the marzipan is too moist, rub lightly all over with sifted icing sugar.
  5. Store the cake, uncovered, in a warmish place for at least 24 hours, and preferably a little longer, until dry. If the marzipan is still wet when the icing is added the oils will seep into the icing and make unattractive stains.

It's best to ice on fully hardened marzipan. In the third week you can pick a convenient time to ice your cake. Having advised as above, we have marzipan and iced a cake on the same day.. Drape the marzipan over the cake, and (starting at the top of the corners) use the palms of your hands to very gently and slowly mould the marzipan into position. The corners - top to bottom - are the most important parts.

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