We believe our marzipan is the best you can buy. It has no artificial colours and is packed with 33% Almonds to give it a fantastic flavour. Use on cakes, such as traditional Christmas fruitcakes, or try it in sweet deserts as it is very versatile and easy to roll out and shape.
As a general guide, we allow 15g each of sugarpaste and marzipan per square inch of cake. Using the quantities below should cover the cake to a depth of approx 5mm - the exact weight you use will depend on how thinly you roll the paste.
Exercise caution to avoid excessive kneading, as overworked marzipan may develop an oily texture and lose its smooth, clay-like consistency. If this occurs, knead a small amount of simple syrup to rebind the oils and solids. Additionally, more confectioners' sugar can be added to restore the original consistency.
Brush or spread the glaze over the cake, then cover it with marzipan. Trim the edges neatly, and smooth the marzipan with your hands or a specialist icing smoother tool.
Brush your cake with warmed and strained jam (light-coloured jams, such as apricot, work best). Dust a work surface with icing sugar and roll out a generous amount of marzipan to the thickness of a pound coin (there should be plenty of overhang).
Cover the cake with marzipan and then if possible let the cake stand for 24 to 48 hours so that surface of the marzipan can dry out. This gives a firmer surface for icing but also reduces the risk of any of the oils from almonds in the marzipan staining the white icing.
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. If you are covering a fruitcake with marzipan, use boiled, sieved apricot jam to stick it to the cake not buttercream.
Brush a little (cooled) boiled water over the marzipan and also the exposed board. (If you don't want to ice the board, then obviously don't wet it!) This is to make the sugarpaste stick. Lift and drape the sugarpaste over the cake, following the same process as the marzipan.
Cover the marzipan surface with a clean tea cloth and store out of the tin or container. Icing is best left to the last few days – in my case often until Christmas Eve.
The rule is that only a mass containing at least 50 parts of marzipan (which must be made of at least half almonds and no more than half sugar) and 50 parts of sugars (usually i.e. icing sugar) may be sold and produced under the name marzipan.
As long as it is kept cool or refrigerated, marzipan has a long life, months at least. At warm or room temperature the almond content will slowly oxidise and develop off flavours.
Step 1: Determine Your Cake Sizes using volume calculations
We will use this as the standard serving: 125 cm³ (8³ inches). Cylindrical volume formulas make figuring out cake servings per tier a breeze. We can use this formula: “Volume = radius square π (Pi) height” because round cakes are mainly cylindrical.
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