Recipe: Tasty How to Marzipan a Cake

How to Marzipan a Cake. Brush the cake with the rest of the jam so the marzipan will stick, and leave for a few minutes to set. Dust the surface with a little icing sugar, and roll out the marzipan slightly wider than the length of the string - this makes it easier to mould onto the cake. Use the rolling pin to help you lift the marzipan.

Gently smooth the top and sides using the palm of the hand. Gently slide your hands under the marzipan and lift it on the the cake. Use the palms of your hands to smooth the top of the cake first, then mould the marzipan to the upper edges, working your way down the sides very slowly. You can cook How to Marzipan a Cake using 3 ingredients and 5 steps. Here is how you cook it.

Ingredients of How to Marzipan a Cake

1. Prepare 1 lb of marzipan.
2. Prepare of For the glaze:.
3. You need 6 of ozs apricot jam, warmed with 2-3 tablespoons water, then sieved.

Marzipan is quite malleable, so just keep going until the cake is covered. Measure the height of your cake including the marzipan on top. Take half the remaining marzipan and roll into a sausage shape. Place the circle of marzipan on the cake and gently firm it down making it as flat as possible.

How to Marzipan a Cake step by step

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..

Trim off any excess marzipan with a knife and firm down the edge of the marzipan. The sweet hint of almonds is a vital part of the overall taste of the cake, but the marzipan also helps to trap in all the moisture in the cake. This means that by the time you cut that first slice on Christmas day the cake is as mouth-wateringly delicious as when you pulled it out of the oven. You'll want to leave between and week and a fortnight between marzipanning the cake and applying. Carefully lift the marzipan and unroll it on top of the cake, make sure there is enough marzipan to cover each side, if not quickly remove and do it again.