Has Anyone Used Marzipan In Cake Decorating?
Decorating By cupcakefetish Updated 14 Aug 2006 , 2:58am by kjgjam22
I JUST PICKED UP THIS GREAT CAKE DECORATING BOOK BUT ALOT OF THE TECHNIQUES THEY USED WERE WITH MARZIPAN. ONE CAKE INPARTICULAR USED MARZIPAN AND THEN FONDANT ONTOP OF THE CAKE. HAS ANYONE EVER USED MARZIPAN ON CAKES BEFORE? WHAT ARE THE ADVANTAGES AND DISADVANTAGES? IS IT BETTER THAN FONDANT?
The book you have was probably published in the UK. They typically use heavier cakes, like fruit cake. They are covered in marzipan, then fondant to perseve the cakes for a long time.
Marzipan is more expensive than fondant. It is almond past mixed with sugar. A lot people do not like it. it is not often used in American style decorating, except for figures or some decorations.
i use marzipan to cover my fruit cakes for wedding or christening cakes. the advantages for using marzipan is one to keep in moisture and it gives you a canvas to work with. you can leave it be or you can cover that with fondant. some people paint directly onto the marzipan using cocoa butter. white cakes or yellow cakes are not typically covered in marzipan...generally just fruit cake.
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