ABOUT MARZIPAN

ABOUT MARZIPAN

Cut up cakes can be covered with a layer of marzipan. It seals
in the moisture and gives a smooth, flat surface on which to ice.
It is easy to work with and useful for modeling. If you do not like
marzipan, then replace with a layer of fondant.

Ingredients:

2 C. ground almonds
1 1/4 C. superfine sugar
1 1/4 C. confectioners’ sugar, sifted
1 egg
1-2 T. lemon juice
1/4 tsp. almond extract

Mix all the dry ingredients in a bowl. Whisk the egg with the
lemon juice and almond extract and add this to the almond and
sugars in the bowl. Mix thoroughly to form a pliable paste. Wrap
in plastic wrap until needed. Roll out onto a work surface dusted
with a little sifted confectioners’ sugar. Create your shape.

Coloring Marzipan:

Specialty cake decorating shops sell a wide range of colors
including black. Only the thick paste colors must be used to color
the fondant, as liquid colors will make it too wet. Simply knead in
thoroughly to the ready-made fondant. Colored luster powders are
available to brush on after the icing has dried to shape. Different
effects can be achieved by applying the colors not only with a soft
brush but on a sponge. A pale wash of color can be painted on the
icing and allowed to dry, then a fairly dry brush can be dragged
across to give a wood grain effect.

B-man :wink: