I am hoping that someone out there can help. I have accommodated a bride by agreeing to cover a fruitcake (baked by a cousin) in fondant and decorating it for the top of a cupcake stand. She kept talking about a glaze going over it. Well it's not glaze it's almond paste. Our stores here in Canada don't carry almond paste until Christmas. I searched on-line and found this recipe
16 oz icing sugar
1 lb blanched almonds - ground
3 egg whites
juice of 1 lemon
So my plea, does anyone know if this recipe will work as a base for the fruitcake and fondant? If not what do I need to tweak?
Thanks in advance,
Can't address the recipe, as I've never made it, but as to the glaze, she's most likely referencing the usual practice of putting warmed, sieved apricot jam on the fruitcake right before covering it with the marizpan.
This is for a roled paste
Almond paste with confectioner's sugar
3 cups blanched almonds
4 cups sifted confectioners' sugar
3 egg whites
1 teaspoon almond extract
Grind almonds in a blender. Thoroughly mix in confectioners sugar.
Beat egg whites slightly, then stir into the almond mixture.
Add almond extract or rose water, or whatever flavor extract you desire, using your hands to blend the heavy mixture. Roll out, and use as desired.