Thanks for your kind words Jeannette. In full disclosure, I have used marzipan in various ways, but never to cover a cake.
I checked several sources in my personal library - a few described marzipan as being similar to fondant (which can be applied to a cake using buttercream, melted jam/jelly, or even piping gel), but none of the sources I read mentioned these methods specifically. Here’s what I found:
In The Cake Bible, Toba Garrett’s The Well Decorated Cake, Margaret Braun’s Cakewalk, Martha Stewart’s Wedding Cakes, and Baking with Julia - marzipan is used as a filling, or a decorative element, but not as a cake covering. Dede Wilson’s The Wedding Cake Book was the only book in my collection that gave specific instructions for using it as a cake covering. I really like Ms. Wilson’s books and recipes, and trust her advice on the subject.
FYI - according to the Martha Stewart Wedding Cakes book, here are some flavors that pair well with Marzipan (in the event that you decide to use jam/jelly):
Citrus, apricot, raspberry, cherry, and bittersweet & semisweet chocolates.