Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, how to marzipan a cake. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
How to cover a round cake with marzipan. Boil the apricot jam with a splash of water, then strain out any lumps using a sieve. 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.
How to Marzipan a Cake is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. How to Marzipan a Cake is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook how to marzipan a cake using 3 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make How to Marzipan a Cake:
- Take 1 lb marzipan
- Take For the glaze:
- Get 6 ozs apricot jam, warmed with 2-3 tablespoons water, then sieved
The stiff nature of marzipan also means it is used to make miniature cake decorations and so on. Many people buy pre-made marzipan as they consider it a fuss to make, but it's actually quite easy. This recipe, from Delia Smith, tells you how to make a delicious classic marzipan from scratch. Be it Christmas cake or wedding cake, watch how easy it really is by following our techniques.
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.
You'll want to work quickly with the marzipan too to make sure it doesn't crack or dry out. Place almost half of the marzipan on a surface dredged with icing sugar, or between two sheets of parchment paper. I am partial to marzipan and this cake full of almond paste, ground almonds and almond extract satisfies my cravings. Mix with a few strokes as possible. Heat water and preserves and brush on the top of warm cake.
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