What's the difference between Fondant and Marzipan? Does it taste different? Does it lay or cover different? Is it cheaper or more expensive than store bought fondant? Is there a color difference?
I heard store bought fondant is nasty, but is marzipan any different??
I never worked with fondant or marzipan. But, I want to be well informed before I decide to use it. So, can anybody help me? 
You can cover a whole cake in marzipan. It is used in Europe a lot. It is made from almond paste and has an almond flavor. As for how workable it is I could not say. I have never personally tried it. There are homemade fondants that are fairly easy to make and taste great. I have treied both MMF and Toba Garrett's fondant recipes and personally I prefer Toba's for flavor and workability. As for store bought -- Wilton's fondant is not nice tasting at all but I have heard great things about Fond-X and Satin Ice brands. I hope this helps you a little.
Hi Sara, I am one of those from Europe 
who works with marzipan. It is a special kind of marzipan, made for covering cakes, the normal one is is too oily and thick and grinny to roll out.
And yes you can cover cakes completely with them, color it easy, the only thing is that for light blue it is difficult because the marzipan is allready a bit of a yellow. I think that this kind of marzipan is not so easy to find in the US, I do know that they have it in the UK.
I also make figures with it and puzzle-pictures (like you girls make with BC transfers), if you want to hava look al my pics, just visit my website.
www.tartacadabra.nl Go to Taarten (Cakes) and to Fotogallerie
Good luck with your cakes!
Marzipan would be very cost prohibitive to use for the final covering on a cake (at least here in the US). It does have an almond flavor that may not easily compliment most of the "American" type (sponge) cakes that are made here in the US. If fondant is "foreign" to most Americans because of the texture, marzipan would probably be seen as even more unusual.
Colette Peters prefers not to cover cakes in all marzipan, so if someone requests it, she suggests that she use a 50/50 mix of marzipan and fondant. She calls it marzifon.
Rae
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