Easiest Way to Prepare Appetizing How to Marzipan a Cake

How to Marzipan a Cake. Brush the cake with jam so the marzipan will stick. Roll out the marzipan slightly wider than the string - this makes it easier to mould onto the cake. Use the rolling pin to lift the marzipan.

Pick up the marzipan by rolling the pin underneath the marzipan sheet and slowly lift over the cake, adding from one side to the next. Smooth down the top of the marzipan on the cake with the smoother. This will stop it moving as you flatten down the sides. You can cook How to Marzipan a Cake using 3 ingredients and 5 steps. Here is how you achieve it.

Ingredients of How to Marzipan a Cake

1. You need 1 lb of marzipan.
2. It's of For the glaze:.
3. It's 6 of ozs apricot jam, warmed with 2-3 tablespoons water, then sieved.

How do you apply marzipan to a cake? You put the marzipan between two sheets of clingfilm with the spacers either side and keep the rolling pin on the spacers so the marzipan is the same depth throughout. The clingfilm peels off the marzipan (or vice versa) so you get a smooth surface. Drape the marzipan over the cake, and (starting at the top of the corners) use the palms of your hands to very gently and slowly mould the marzipan into position.

How to Marzipan a Cake instructions

1. 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..
2. 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..
3. 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.
4. 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..
5. 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..

The corners - top to bottom - are the most important parts. If you have an excess 'fold' of marzipan along a side, you can slice it and re-join, using a little water.. Using the spatula, spoon a dollop of icing sugar on the cake and spread it over evenly. Spoon on a little more and spread it over around the sides. Continue spreading until the entire cake has been covered.