Using Marzipan Rather Than Fondant? (2024)

FAQs

Using Marzipan Rather Than Fondant? ›

Marzipan vs Fondant

Uses: In the U.S., marzipan is most commonly molded to look like ultra-realistic fruit, but it can be shaped into other decorations for confections or used as icing for cakes, similar to fondant.

Like sugarpaste, marzipan will start to harden when it is exposed to the air so keep any unused marzipan tightly wrapped in plastic food bags. It does not need to be kept in the fridge.

Smooth buttercream coating

The first option when it comes to a fondant-free cake is to use buttercream to create a perfectly smooth finish around the outside of your cake which looks professional and chic, providing a similar aesthetic to fondant but without the intense sweetness that can come from using fondant.

Marzipan should ideally dry out before you apply icing. This can take anything from one to five days, with homemade marzipan usually taking longer than ready-made. It's ready when it feels dry (it will feel quite oily at first).

Covering a Christmas cake with marzipan

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 the top of the cake with the sieved jam and then leave a few minutes for it to set. (This helps the marzipan stick to the cake.)

Hold the piece of marzipan in your hand with the powder on top of it. Fold the ends together so the powder gets trapped inside of it. Then, roll it between your hands, stopping to refold it to continue spreading the powder. After rolling it for a couple of minutes, you will feel the marzipan firm up.

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.

Gum paste is a soft and pliable sugar dough, but unlike fondant, it dries completely hard. This makes it perfect for creating detailed cake decorations like roses, daisies and other flowers.

Why is fondant not edible? ›

Is Fondant Edible? Yes, fondant is 100% edible. In the media, you will sometimes see fondant being removed from a baked good before it is eaten, but this is simply because some people don't like the flavor or texture of this icing.

Buttercream icing is perfect for cake decorating because it is easy to work with, offers great flavor, and can hold its shape well.

Give the marzipan a brush over with some boiled water to give the icing a 'key' to stick to, then just flop the icing over the cake, again smoothing it down as before.

Marzipan will start to harden when it is exposed to the air, so keep any unused marzipan tightly wrapped in plastic food bags. It does not need to be kept in the fridge, but do note the Best Before date if you remove it from the original packaging.

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. Marzipan is quite malleable, so just keep going until the cake is covered.

Marzipan is usually much more expensive than rolled fondant. It often somewhat shiny/oily looking. It's used over fruit cakes to even out the surface for covering with sugarpaste (rolled fondant) or royal icing (often "softened" a bit by adding glycerine).

I think two coats of buttercream will make a better seal than one. Once smooth, let it crust over. Apply a little vodka to moisten the crusted buttercream if it's not tacky enough to stick the marzipan to.