Apr 23, 2009 · Marzipan cooked 3 cups sugar 1 cup water 4 cups ground blanched almonds Both recipe call for extra fine ground blanched almonds. The finer the almonds the better your results will be. The uncooked Marzipan is kneaded together until smooth and is then stored in an airtight container or plastic bag over night.

This project is also commonly referred to as “fondant babies” or “marzipan baby” Click here to buy the baby mold used in this tuorial. For the project you will need: Silicone baby mold (click here to order from GlobalSugar Art.com) White gum paste (fondant works too if used 50/50 with gum paste) X-acto knife/ sharp blade

Apr 12, 2007 · AHello, I had been making my own marzipan, and it of course, it contains 100% almonds. Here's the recipe: makes 1 lb. 225gm ground almonds, 125 gm bakers sugar, 125 gm. Confectioners sugar, 1 tsp. lemon juice ( sieved) few drops of almond flavoring, white of one large egg , place the ground almonds and the sugars in a bowl, stir until evenly mixed.

Jun 20, 2017 · Marzipan is used on heavy fruit cakes, not on sponge. It's to cover the uneven surface of the fruit cake so that the surface icing--either royal or rolled fondant--will be smooth. Good marzipan is expensive and can be oily.

Feb 4, 2006 · Marzipan 1 8oz can almond paste 1/4 cup light corn syrup 1 8 oz jar marshmallow creme 1 pound confectioner's sugar Crumble almond paste, mix in syrup, add marshmallow creme. Then add sugar gradually. You may need extra sugar. Use powdered sugar on your work surface while preparing for the cake.---I haven't made it myself, but it was very good.

Jun 14, 2010 · Cakechick: marzipan exist is several mixtures. some have 1 part or of almonds and 1 or 2 parts of sugar. De ready to roll marzipan has 1 part of almonds and 3 of sugar. You can check my website or my photo's on CC, with most of the cakes, only the decoration is fondant, all the rest is marzipan

Jan 18, 2011 · Marzipan is more fragile to roll out and move than fondant, and also harder to colour. You can, however, knead marzipan and fondant together 50/50 and it will have marzipan taste and fondant texture. I use the Danish brand Odense Marzipan (which by the way tastes fantastic! ) HTH.

Jul 14, 2005 · Marzipan provides a protective barrier between the fruitcake's discolouring action and the sugarpaste covering. Cover with 1-1.5 cm thick marzipan and the same with sugarpaste. The fruitcake is dense enough to carry the weight of …

Aug 9, 2012 · I love working with marzipan as well. It taste so much better than fondant ( although I haven't tried massa) I've seen recipees with eggwhites as well with glucose. When you buy marzipan watch for the sugarcontent. In my opinion it must be at least 1 part almonds 3 parts sugar. (1:2 even better). The cheaper brands sell 1;4 .

Mar 7, 2010 · just want to pipe in , the marzipan is also there to stop any of the dark moist colours of the cake leaching into your royal or rolled icing ontop traditionally the cake was covered with marzipan and left for a week to dry before adding the royal icing. i personally wouldnt do two layers of icing, i would just do one thicker layer.