Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, how to marzipan a cake. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
How to Marzipan a Cake is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. How to Marzipan a Cake is something that I have loved my whole life. They are nice and they look fantastic.
Measure the height of your cake including the marzipan on top. Take half the remaining marzipan and roll into a sausage shape. How to cover a round cake with marzipan. If you use a cake recipe that's specifically designed for decorating as well as the correct tin size, the cake will ideally be level and won't need trimming.
To begin with this particular recipe, we have to prepare a few components. You can cook how to marzipan a cake using 3 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make How to Marzipan a Cake:
- Prepare 1 lb marzipan
- Make ready For the glaze:
- Take 6 ozs apricot jam, warmed with 2-3 tablespoons water, then sieved
Marzipan is quite malleable, so just keep going until the cake is covered. Eleni Tzirki from the Waitrose Cookery School shows you how to apply layers of marzipan and icing to beautifully finish a festive fruit cake. Place the circle of marzipan on the cake and gently firm it down making it as flat as possible. Trim off any excess marzipan with a knife and firm down the edge of the marzipan.
Instructions to make How to Marzipan a Cake:
- Place almost half of the marzipan on a surface dredged with icing sugar, or between two sheets of parchment paper. Roll out evenly until a little larger than the top of the cake and cut out a round about 1/2 inch larger than the top of the cake. Set aside.
- Roll out the remaining marzipan, including the trimmings, to a strip. Cut two lengths of string, one the circumference of the cake the other the exact height of the cake. Using the string as a guide, cut the maripan into strips the same width and circumference as the cake.
- Stand the cake on a cake board. Brush the sides of the cake with the apricot glaze and fit the strips of marzipan around the cake. Press the ends together with a round-bladed knife
- Brush the top of the cake with the apricot glaze and position the circle of marzipan on top. Press the edges together with the round-bladed knife. If the marzipan is too moist, rub lightly all over with sifted icing sugar.
- Store the cake, uncovered, in a warmish place for at least 24 hours, and preferably a little longer, until dry. If the marzipan is still wet when the icing is added the oils will seep into the icing and make unattractive stains.
Place the circle of marzipan on the cake and gently firm it down making it as flat as possible. Trim off any excess marzipan with a knife and firm down the edge of the marzipan. Welcome to part two in our series on creating the perfect Christmas cake. Last time the amazing Sandra Monger shared her chocolate fruit cake recipe to give us the perfect bake for your festive cake. In part two we've enlisted the help of expert cake maker Juliet Sear of Fancy Nancy to help you marzipan your cake like a pro.
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