For the fondant you will need approx 600g-700g to cover the 7" and 1kg to cover the 9". Cover and refrigerate overnight ... marzipan from the supermarket. With less sugar the homemade marzipan is very soft and has a strong almond paste flavor, perfect for a cake covering. You won't need to marzipan the board, only the cake. Line bottoms with waxed ... cake.Garnish with marzipan carrots. It can also be used as a candy filling. This Rolled Marzipan recipe produces a soft, supple marzipan that is perfect for covering cakes. Eleni Tzirki from the Waitrose Cookery School shows you how to apply layers of marzipan and icing to beautifully finish a festive fruit cake. 2015-09-14 15:22:20. 2. Cover with the second layer of cake and use the remaining whipped cream to frost the top and sides of the cake. ”Cocoa-Marzipan Pound Cake” is such a cake. Making your own marzipan (or almond paste) is really easy. Marzipan, made from almond paste and sugar, forms a sweet, pliable dough. Brush all of the exposed surfaces of the cake with 1/4 cup warmed and strained apricot jam. Roll 2 1/2 pounds/1.25 kg marzipan evenly into a circle large enough to cover the top and sides of the cake. There are recipes everywhere so I won’t bore you with that bit. Lay the marzipan on top of the mixture in the cake tin then add the other half of the mixture and even out the top. If you are covering a fruitcake with marzipan, use boiled, sieved apricot jam to stick it to the cake not buttercream. Okay so last time we saw your Christmas cake it was stashed somewhere wrapped in parchment or foil and being occasionally ‘fed’ with a bit of booze. Oh, and hot, near boiling water, to keep pallet knife clean. I let mine dry for three days if I have a fairly thick covering, but usually two days. It's used as a topping for simnel cake or as a base for the icing on a Christmas or wedding cake. Dust your rolling pin with icing sugar and roll the marzipan up on to the rolling pin and lift carefully on to the cake. Cover the marzipan surface with a clean tea cloth and store out of the tin or container. A good simnel cake should not just be a Christmas cake with marzipan balls on top; it should be lighter, more spring-like: the 19th-century Chambers’ … This recipe yields about 3 pounds of marzipan, which is more than enough for one standard-sized 10-inch cake. 1 Your cake should be spread with boiled apricot jam. You should use marzipan as it will give your fondant a smoother finish. Welcome to part two in our series on creating the perfect Christmas cake. When rolling out marzipan don't use cornflour as it can cause a fermentation problem. Icing is best left to the last few days – in my case often until Christmas Eve. Now it’s time for the fun bit… the decoration! It’s most well known for being the layer between cake and icing on wedding and Christmas cakes. Make royal icing, do not forget to add juice from lemon as this makes it set, harden and gives it a glaze. Orange marmalade spread on cake, then rolled white marzipan, you're getting married. If you’ve never worked with it before, you might think marzipan is another name for almond paste. Roll the marzipan out to about 1/4″ thick. Just give me all the marzipan! Pour in half of the cake batter, place the marzipan circle on top and then add the remaining batter and smooth over. Have a little helper on stand by to lick out the mixing bowl! Marzipan is an almond-flavored candy paste that can be used like chocolate plastic or fondant to produce smooth, beautifully covered cakes. Apply the Marzipan: Stand the cake on a cake board or cutting board and lightly dust with sifted confectioners' sugar. Place the cake on a cake board and, using a pastry brush, brush with apricot jam 2 Sprinkle a little icing sugar on the work surface and roll the marzipan out to a thickness of about 1cm. The marzipan creates an extra layer to keep the cake moist, plus it tastes much better than fondant. Marzipan is normally used for icing Christmas cakes and birthday cakes and can be used to make sweets and petit fours. Add the confectioners’ sugar and the orange liqueur, a teaspoon at a time. https://www.aglugofoil.com/2017/12/how-to-make-marzipan.html Icing sugar is best. Calculating the amount of fondant needed isn’t an exact science as it depends on how thick you want it to be, how good you are at rolling it out to the exact shape you need it and how much excess you’ll have (I usually roll mine out to be about 1cm wider than it needs to be all around, which then allows me to get it nice and smooth and to trim it neatly at the base of the cake). In part two we’ve enlisted the help of expert cake maker Juliet Sear of Fancy Nancy to help you marzipan your cake like a pro.. A traditional Christmas cake absolutely has to have a marzipan layer. Grind the blanched almonds in the food processor to a very fine powder. Last time the amazing Sandra Monger shared her chocolate fruit cake recipe to give us the perfect bake for your festive cake. Leafing through my cookbooks last weekend, I came across The Wednesday Chef‘s apple Bake for about two hours until the cake is well risen and firm to the touch. The best Battenburg cake - an English classic cake of fluffy checked sponge, sandwiched together with jam and wrapped in thick almond marzipan. It’s by esteemed pastry chef and blogger, David Lebovitz, and it’s from his book, “The Great Book of Chocolate” (Ten Speed Press). Save Recipe. Write a review. How icing and marzipan keeps fresh is dependent on storage. A thick paste (also known as almond paste) made from ground almonds, sugar and whole egg or egg whites and used in making cakes and pastries. Made by mixing sugar and ground almonds together, marzipan only tends to come out for holidays and celebrations. You will need: Marzipan. Top tip! Always cover a fruitcake with marzipan before covering it with fondant or royal icing to keep moisture in the cake and stop oils from seeping into the outside covering and causing discolouration. Gently drape the marzipan over the cake using one hand to gently pull the marzipan away from the cake and the other to smooth it down the side. Combine first 7 ingredients in ... (8 inch) round cake pans. Use your beautiful hands or a fondant smoother to smooth the top of the cake, do this quickly, or the rest of the marzipan could break off. Once dry apply either cool boiled water or vodka to the surface of the marzipaned cake to help the icing to adhere. Marzipan is a versatile and attractive cake topping. Serves 16. 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