Tips, Ideas - Working With Marzipan

Decorating By KieslerKakes Updated 13 Jan 2009 , 12:04pm by KieslerKakes

KieslerKakes Posted 12 Jan 2009 , 1:11pm
post #1 of 5

I had my first experience with marzipan this weekend and I think it went really well, but I have questions. Do you use crisco on your hands when working with marzipan? How do you soften the marzipan, just work with it? What's the best way to work with it? Thanks for your help!

4 replies
cylstrial Posted 12 Jan 2009 , 1:20pm
post #2 of 5

Ooohh.. I want to know too! I've been wanting to try marzipan. Good question!!

miss_sweetstory Posted 12 Jan 2009 , 1:31pm
post #3 of 5

I use just enough crisco on by hand to keep the marzipan from sticking to them (really just a slight don't want the marzipan to get to oily).

You need be careful about overworking marzipan, as it will start to separate (the nut oils really start to come out and it gets crumbly). Make sure it is at room temp before you begin work, then only knead until it is workable. I usually put it in the microwave for 5 seconds to soften it up before I begin.

bashini Posted 12 Jan 2009 , 1:31pm
post #4 of 5

Hi, we use Marzipan in UK to cover fruit cakes, mostly. BUt I know there are decorrators who use that to cover sponge cake as well. I don't do except requested by the customer.

I knead it same as fondant, but not too much and no crisco. If you over knead, it will be very oily. You have to roll it out on powdered sugar. And cover the cake as you normaly would.

YOu also can make figures from Marzipan. But to be honest with you I haven't tried it myself. You can colour it as well.

Here is a link where you can get all the info about Marzipan.


KieslerKakes Posted 13 Jan 2009 , 12:04pm
post #5 of 5

Thanks for all the good information and the link. I can't wait to use marzipan again. Maybe this weekend it's supposed to be very cold in Indiana.

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