What’s your opinion on covering a cake with marzipan instead of fondant?
Posted: 15 July 2008 02:11 PM   [ Ignore ]
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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 smile

Has anybody had experince with this? Any opinions? Any advice?

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Posted: 15 July 2008 03:13 PM   [ Ignore ]   [ # 1 ]
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go for it!!!!!  if you can roll it thin, then it won’t be so sweet in ratio with cake.  Almond and pistachio marzipan tend to dry out faster than fondant, so be aware.  But what an effort, and expense, but delicious.

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Posted: 15 July 2008 06:06 PM   [ Ignore ]   [ # 2 ]
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Christine, I have never covered a cake with marzipan before but my mum covers her fruit cakes with it at Christmas and as Hector pointed out it dries out pretty fast. I hope it turns out well.

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Posted: 15 July 2008 06:48 PM   [ Ignore ]   [ # 3 ]
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Oh, you can brush your marzipan covered cake with thin layer of raw egg whites.  The egg whites will dry and become slightly glossy.  That becomes a transparent non-permeable protective film to prevent the marzipan to dry out.

Just don’t tell anyone you are using raw eggs!

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Posted: 15 July 2008 07:21 PM   [ Ignore ]   [ # 4 ]
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Hector, that is such a spectacular suggestion! You are brilliant. I could also used reconstituted powdered egg whites, and thereby eliminate the salmonella risk.

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Posted: 16 July 2008 05:27 PM   [ Ignore ]   [ # 5 ]
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Christine, glad this works for you, do report back.  It is a technique I learned back in my home town years ago, and actually I have practiced little myself ever since.  Here is a picture of my Dad’s 50th birthday, I made the almond marzipan fruits, this was 25 years ago, and yes glazed with plenty egg white.

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Posted: 16 July 2008 07:27 PM   [ Ignore ]   [ # 6 ]
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Hector, the cake looks good. Just wondering what recipes you used since the Cake Bible was not out at the time?

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Posted: 16 July 2008 07:37 PM   [ Ignore ]   [ # 7 ]
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cake was done with a recipe called 1-2-3-4, similar to a pound cake, with added pecans and drunken raisins.

frosting was Wilton’s boiled icing.

piping was a thinned out royal icing.

not sure 100%, it has been a long time ago.

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Posted: 16 July 2008 08:00 PM   [ Ignore ]   [ # 8 ]
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Such an attractive cake Hector!!!  I’m sure your father was extremely pleased.

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Posted: 17 July 2008 03:34 PM   [ Ignore ]   [ # 9 ]
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Thank you for posting a picture of the cake, Hector. It is absolutely beautiful. I like the sheen that the egg white gives the marzipan. I think it will be a great technique for making a marzipan-covered cake.

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Posted: 25 July 2008 07:47 PM   [ Ignore ]   [ # 10 ]
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This is actuelly a little funny grin

Here in Norway there is nothing BUT marzipan covered cakes. Almond marzipan is the most common covering. NOONE uses buttercream to cover the.

So YES, it can be done. No problems at all…....

I always use Totally white almond marzipan. It is wonderful to work with, looks beautiful. Rolls out fine. and stays fine in roomtemprature.

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Posted: 27 July 2008 09:56 PM   [ Ignore ]   [ # 11 ]
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In Sweden, they make something called Princess Cake that is typically covered with marzipan (it’s a delicious cake!); I have it on my dessert menu periodically.  I found that a lot of people didn’t want the marzipan because of nut allergies so I switched to fondant for my Princess Cakes.  So, it’s possible, and maybe even a better choice than fondant depending on what’s in the cake….  You can always add some fondant to the marzipan if you are having trouble rolling it out.

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