Marzipan is combined with sugar and smoother and is often made into candy because of its sweetness. You will know when the marzipan has dried out – it will actually feel drier to the touch, almost as though the lightest crust has formed. Carefully lift the marzipan and unroll it on top of the cake, make sure there is enough marzipan to cover each side, if not quickly remove and do it again. New Recipe Posts Delivered To Your Inbox! x. Hello, I see there have been no further comments since December 2018 and it’s now December 2019. I think I would just make the top tier 6″ as planned. I only do this once a year so it always good to have a quick refresh! Make sure the marzipan is big enough to cover each side of the cake. Warm the jam for a few seconds in the microwave until it is runny enough to spread evenly, but not too thickly, over the top and sides of the cake. (If you’re icing the cake and serving it within a couple of days, you could probably get away without the marzipan). Required fields are marked *, Iâm Katy. Smooth down with smoothers in the usual way. Hello, yes it’s best to let the marzipan dry out before icing it. Give the marzipan a brush over with some boiled water to give the icing a âkeyâ to stick to, then just flop the icing over the cake, again smoothing it down as before. Gently smooth the top and sides using the palm of the hand. Mix with a few strokes as possible. This technique is ideal for traditional Christmas fruit cakes or wedding cakes. Use a light, swift touch! Applying ribbon: Stick double sided tape all around the edge of the board. Use the rolling pin to help you lift the marzipan. Not sure if anyone has already posed this , so apologies if I’ve missed something. This sweet almond paste provides a delicious middle layer in fruit cakes, and locks in moisture as well as creating a flat, smooth surface to decorate with icing. Thank you Katy……. Use icing smoothers for a professional finish, and pop any air ⦠Hope all went well for you! Covering a cake with fondant is very similar to covering a cake with fondant apart from the fact that you now have an even cake and you do not have to fill in any holes. Place almost half of the marzipan on a surface dredged with icing sugar, or between two sheets of parchment paper. All images and text © 2014-2020 Oat Milk & Cookies // Baking With Honey. Most celebration cakes have a base which begins like this, and from here you can go wherever your imagination will take you! Incidentally, for the ‘smoothness’ aspect alone, I would always use marzipan beneath sugarpaste when making a non-fruit celebration cake, too – unless otherwise instructed. Hi, I wondered if you could advise me on my Christmas cake, I baked my cake on the 14th October and it has had 3 generous feedings with Brandy. Covering a Christmas cake with icing. Adapting Meat Recipes – A Beginner’s Guide, Hot and spicy lentil soup. Rotate the marzipan after every few rolls – this will prevent it from sticking to the surface. Homemade almond icing is superior to the ready-made, so Iâve included it here if you have time to make it. The marzipan layer is rolled to a thickness of 0.5cm so it would add approx 1cm to the overall diameter of the cake, which shouldn’t really be too noticeable. Place the cake, preferably overnight, in a cardboard cake box and place in a cool environment. I plan to use a thin layer of buttercream for the other sponge tiers! This is done by making small holes in the top and bottom of the cake with a darning needle, then spooning over teaspoonfuls of brandy to soak in through the holes and permeate the cake. Vanilla Butter Cake may seem simple, but adding a marzipan buttercream makes it special (and tastier than any vanilla-flavored baked good). 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