I have 11 fruit cakes to ice with marzipan. I purchased it today and it's been at room temp. for sometime. The marzipan is very dry and difficult to work with. Is there a secret to working with this stuff? I really would appreciate hearing any helpful hints you may have as today is the only day I have to finish these off. Thanks in advance for any tips.
Lil
1
reply
prettycake
Posted 13 Nov 2006 , 9:45pm
post #2 of 2
Put it in a big zip lock bag w/ apple halves.. and close tightly and let it sit overnight or until soft.. If this does not work, then I think get a new one. 
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