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Am I mistaken, isn't "frangipane" essentially a very creamy almond paste used in tarts and pastries? The style we make at work is just like a grainy butter and I can't imagine it being molded into any shape. It is sticky and gooey!
Do you mean Almond Paste or Marzipan? Those are more like doughs
PinkPanther
Posted 13 Sep 2005 , 8:56pm
post #3 of 4
I just did a search in the gallery for "frangipani" and 2 beautiful cakes came up. I believe the first one said she used a tip #5 and just swirled it. Good luck and let us know how it turns out! 
PinkPanther
Posted 13 Sep 2005 , 9:01pm
post #4 of 4
Sorry, I just read it again. The flowers were made from gumpaste! The tip #5 must be for something else. 
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