Hello,
I would like to use at the place of fondant marzipan but i have question.
It's possible to color marzipan with white color gel to have a white color???
It's more difficult than fondant to cover a cake or not???
The fondant it's harden than marzipan for consistency do you think if i do pyramide cake is ok ??
In france they really prefere marzipan than fondant.
Thanks for your help
Doudoun 
I don't think you can get the white from a marzipan by tinting. There are a lot of oils from the nut in marzipan, but I could be wrong. Traditionally, especially in europe, cakes, especially the fruit cake varieties, are covered in marzipan, then a few layers of icing are applied. The other way is to add a layer of fondant over the marzipan (creates nice smooth sides and top), but it produces a very sweet topping.
It is harder to work with, tears easily and has very little elastic qualities, so be careful if just using marzipan as your only covering. If putting frosting on top of the marzipan, or fondant, you can cut out a long strip that goes around the round cake, then cut a circle to fit your top, easy, then cover. If using only marzipan, then you will have to roll out a thin sheet and carefully apply it to the cake by laying it over and smoothing. I see no problem with stacking as long as you use the dowel rod technique to support it.
In my pictures you can see that yellow cake is covered with marzipan. They use it a lot in here (Finland) too. It was not so hard to put over cake. Just roll it thin, but not too thin and move to cake. I used my plastic tupperware board to move it.
Under marzipan I put vanillacreme. -> put some juice, sugar and cornflours to the pan and bring to boiling. Let it cool and put some vanillasugar to it. Whip some butter (100g) to soft and add that cooled mix you made earlyer.
You can also use jello under marzipan.
Jenni
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