I’m thinking of covering a cake with either almond marzipan or pistachio marzipan, instead of fondant. The reason is, I like the flavor of marzipan better than fondant.
In “Cake Bible,” Rose recommends not using marzipan on the outside of the cake because she says it is too sweet. However, I am one of those people who likes butter-powdered sugar frosting
Has anybody had experince with this? Any opinions? Any advice?