Marzipan, with its sweet almond flavor and smooth, pliable texture, has long been a favorite for creating intricate decorations and edible figurines. But can you use marzipan to cover an entire cake? The answer is a resounding yes, and this comprehensive guide will explain everything you need to know about using marzipan as a cake covering.
Understanding Marzipan: Composition and Properties
To understand why marzipan works so well as a cake covering, let’s delve into its composition and properties. Marzipan is primarily made from ground almonds, sugar, and a binding agent, often egg white or glucose syrup. The proportions of these ingredients vary, leading to different textures and sweetness levels. The high sugar content acts as a preservative, giving marzipan a relatively long shelf life. The almond content contributes to its distinct flavor and slightly grainy texture, which becomes smooth and malleable when properly worked.
The key properties that make marzipan suitable for cake covering include its pliability, smooth texture when properly kneaded, and ability to hold its shape. It can be rolled out thinly without tearing easily, allowing for a seamless and elegant finish. Additionally, marzipan can be colored with food coloring, offering a wide range of design possibilities.
Variations in Marzipan Recipes
It’s important to note that not all marzipan is created equal. Different recipes call for varying ratios of almonds to sugar. A higher almond content results in a less sweet and more intensely flavored marzipan, while a higher sugar content produces a sweeter, more pliable product. For covering a cake, a slightly sweeter marzipan is generally preferred as it is easier to roll out thinly and adheres better to the cake. Experimentation with different recipes is encouraged to find one that suits your taste and application. Store-bought marzipan is also a viable option, available in various qualities and sweetness levels.
Preparing Your Cake for Marzipan
Proper preparation is crucial for achieving a flawless marzipan-covered cake. The cake needs to be level, evenly shaped, and have a smooth surface. This provides a perfect base for the marzipan and prevents any imperfections from showing through.
Leveling and Shaping the Cake
Start by leveling the cake layers using a serrated knife or a cake leveler. This ensures that the layers are even and stack neatly. If the cake has a domed top, trim it off to create a flat surface. Next, shape the cake as desired. Round cakes are easiest to cover with marzipan, but square or rectangular cakes can also be used. Simply trim any uneven edges to create a uniform shape.
Creating a Smooth Surface with Crumb Coat
The crumb coat is a thin layer of buttercream or ganache applied to the cake to trap any loose crumbs. This creates a smooth surface for the marzipan to adhere to and prevents crumbs from contaminating the final finish. Apply a thin, even layer of buttercream or ganache over the entire cake, ensuring that all surfaces are covered. Chill the cake in the refrigerator for at least 30 minutes to allow the crumb coat to firm up. This step is essential for preventing crumbs from showing through the marzipan and creating a professional-looking finish.
Coloring and Preparing the Marzipan
Before covering the cake, the marzipan needs to be properly colored and prepared. This involves kneading, coloring, and softening the marzipan to achieve the desired consistency.
Kneading and Softening the Marzipan
Marzipan can be quite firm straight out of the package or after being refrigerated. Kneading softens the marzipan and makes it more pliable. Work the marzipan on a clean, lightly dusted surface until it becomes smooth and elastic. This process may take several minutes. If the marzipan is too stiff, you can add a few drops of water or almond extract to soften it. Be careful not to add too much liquid, as this can make the marzipan sticky.
Coloring the Marzipan
Gel food coloring is the best option for coloring marzipan. Gel colors are highly concentrated and won’t add excess liquid to the marzipan, which could alter its consistency. Add a small amount of gel color to the marzipan and knead it in thoroughly. Continue adding color until you achieve the desired shade. Remember that the color will deepen slightly as the marzipan rests. It is always a good idea to color the marzipan a day in advance, allowing the color to fully develop. This also allows you to make any adjustments to the color if needed.
Covering the Cake with Marzipan: A Step-by-Step Guide
Now for the main event: covering the cake with marzipan. This requires patience and a steady hand, but with practice, you can achieve a professional-looking result.
Rolling Out the Marzipan
Dust a clean work surface and your rolling pin with powdered sugar or cornstarch to prevent the marzipan from sticking. Roll out the marzipan to a thickness of about 1/8 inch (3mm). The size of the rolled-out marzipan should be large enough to cover the entire cake, with a few inches of overhang. To determine the size needed, measure the height of the cake, multiply it by two, and add the diameter of the cake. This will give you the minimum diameter of the marzipan circle needed. Use a rolling pin to gently lift the marzipan.
Draping and Smoothing the Marzipan
Carefully drape the rolled-out marzipan over the cake, centering it as best as possible. Gently smooth the marzipan over the top and sides of the cake using your hands or a fondant smoother. Work from the center outwards, removing any air bubbles as you go. Air bubbles can be a common problem when covering cakes with marzipan. To remove them, use a pin to prick the bubble and gently smooth the marzipan over the hole.
Trimming and Finishing the Edges
Once the marzipan is smoothly adhered to the cake, trim off the excess marzipan around the base of the cake using a sharp knife or pizza cutter. Leave about 1/2 inch of overhang. Tuck the overhang under the cake to create a clean, finished edge. Use a fondant smoother to smooth the edges and create a sharp, professional-looking finish. For an extra smooth finish, you can lightly brush the marzipan with a small amount of vodka or clear alcohol. This helps to dissolve any imperfections and creates a glossy surface.
Tips and Tricks for a Perfect Marzipan Cake
Here are some additional tips and tricks to help you achieve a perfect marzipan-covered cake:
- Work quickly: Marzipan can dry out quickly, so it’s important to work efficiently.
- Keep the marzipan covered: When not in use, keep the marzipan covered with plastic wrap to prevent it from drying out.
- Use a fondant smoother: A fondant smoother is an essential tool for achieving a smooth, professional-looking finish.
- Practice makes perfect: Don’t be discouraged if your first attempt isn’t perfect. Practice makes perfect!
Marzipan vs. Fondant: Which is Better for Cake Covering?
Marzipan and fondant are both popular choices for covering cakes, but they have distinct differences. Marzipan has a unique almond flavor and a slightly grainy texture, while fondant is typically flavorless and has a smooth, almost porcelain-like finish.
Marzipan is more pliable and easier to work with than fondant, making it a good choice for beginners. However, it can be more susceptible to cracking and tearing than fondant. Fondant is more durable and can withstand more handling, making it a better choice for intricate designs and tiered cakes. Ultimately, the choice between marzipan and fondant depends on personal preference and the desired outcome.
Storing a Marzipan-Covered Cake
A marzipan-covered cake should be stored in a cool, dry place. Avoid storing it in the refrigerator, as the moisture can cause the marzipan to become sticky. A covered cake box or airtight container is ideal for storing a marzipan cake. Properly stored, a marzipan-covered cake can last for several days. The exact shelf life will depend on the ingredients used in the cake and marzipan, but generally, it is safe to consume for up to a week if stored correctly.
Troubleshooting Common Marzipan Problems
Even with careful preparation, you may encounter some common problems when working with marzipan. Here are some solutions:
- Cracking: If the marzipan cracks, gently smooth it over with your fingers or a fondant smoother. You can also patch any cracks with small pieces of marzipan.
- Tearing: If the marzipan tears, gently press the edges together. If the tear is large, you may need to patch it with a small piece of marzipan.
- Air bubbles: Prick the air bubble with a pin and gently smooth the marzipan over the hole.
- Sticky marzipan: If the marzipan is sticky, dust your work surface and rolling pin with more powdered sugar or cornstarch.
- Dry marzipan: If the marzipan is dry, add a few drops of water or almond extract to soften it.
Creative Uses for Marzipan Beyond Cake Covering
While marzipan is excellent for covering cakes, its versatility extends far beyond that.
- Modeling: Marzipan can be sculpted into various shapes and figures, making it ideal for creating intricate cake decorations.
- Fruit and Vegetable Decorations: Marzipan can be colored and shaped to resemble fruits and vegetables, adding a whimsical touch to cakes and desserts.
- Chocolate Coating: Marzipan can be used as a coating for chocolates and other candies, adding a delicious almond flavor and a smooth texture.
- Cookies: Marzipan can be incorporated into cookie dough to add flavor and moisture.
Marzipan’s ability to be molded and sculpted opens the door to endless creative possibilities in the world of baking and confectionery.
Conclusion: Embrace the Versatility of Marzipan
In conclusion, using marzipan to cover a cake is absolutely possible and can result in a stunning and delicious creation. With proper preparation, the right techniques, and a bit of practice, you can achieve a smooth, elegant finish that showcases the unique flavor and texture of marzipan. So, embrace the versatility of marzipan and explore the endless possibilities it offers for cake decorating and beyond. Experiment with different recipes, colors, and designs to create your own signature marzipan masterpieces.
FAQ 1: Is marzipan a good alternative to fondant for covering cakes?
Marzipan offers a unique flavor and texture profile compared to fondant, making it a viable alternative, particularly for those who appreciate its almond-based taste. It’s more pliable than some types of fondant, allowing for easier shaping and molding. However, it’s also more prone to tearing and can be stickier to work with, especially in warmer environments. Therefore, careful handling and proper preparation are essential.
While marzipan can achieve a smooth, elegant finish similar to fondant, it’s important to acknowledge its limitations. It doesn’t hold its shape as rigidly as fondant, making it less suitable for intricate decorations or gravity-defying designs. Furthermore, marzipan is sensitive to moisture, so a barrier layer, such as a thin coat of ganache or buttercream, is crucial to prevent it from becoming sticky or dissolving on contact with moist cake fillings.
FAQ 2: What type of marzipan is best for covering a cake?
For covering a cake, a pliable and smooth marzipan is ideal. Look for marzipan with a higher ratio of almond to sugar, as this typically results in a better flavor and workability. Lower-quality marzipan, often containing more sugar, can be overly sweet and prone to cracking. Ideally, aim for a marzipan containing at least 50% almonds for optimal results.
Ready-to-roll marzipan is convenient and often formulated for easy handling, but homemade or confectioner’s grade marzipan allows for greater control over the ingredients and texture. If making your own, ensure the almond flour is finely ground and the mixture is smooth and free of lumps. Kneading the marzipan well before use will also improve its elasticity and prevent it from tearing.
FAQ 3: How do I prepare a cake before covering it with marzipan?
Proper preparation is key to a successful marzipan-covered cake. Begin by ensuring the cake is level and free of any crumbs. A crumb coat of buttercream or ganache is essential for creating a smooth surface and sealing in loose crumbs. This layer acts as an adhesive for the marzipan and prevents the cake from drying out.
Allow the crumb coat to set completely, preferably in the refrigerator, before applying the marzipan. This provides a firm foundation and prevents the marzipan from sinking into the cake. The surface should be as smooth as possible, as any imperfections will show through the marzipan.
FAQ 4: How do I prevent marzipan from cracking when covering a cake?
Cracking is a common issue when working with marzipan, but several steps can minimize this problem. Firstly, ensure the marzipan is at room temperature and properly kneaded before rolling. This increases its elasticity and reduces the likelihood of tearing. Roll the marzipan to the correct thickness – not too thin, as this makes it more fragile, and not too thick, as it becomes difficult to manage.
Secondly, work quickly and efficiently once the marzipan is rolled out. Avoid excessive handling, as this can cause it to dry out and become brittle. If the marzipan starts to dry out during the process, lightly brush it with a little vegetable shortening or glycerin to restore its pliability. Finally, use a smoother to gently ease the marzipan onto the cake, avoiding any sharp creases or folds.
FAQ 5: Can I color marzipan? If so, how?
Yes, marzipan can be colored effectively using gel food coloring. Gel colors are preferred over liquid food coloring because they are highly concentrated and won’t significantly alter the consistency of the marzipan. Add the coloring a little at a time, kneading it in thoroughly until the desired shade is achieved.
Start with a small amount of coloring and gradually increase it, as it’s easier to add more color than to remove it. If the marzipan becomes too sticky during the coloring process, dust your hands and work surface with powdered sugar. Avoid using too much coloring, as this can make the marzipan taste bitter.
FAQ 6: How do I achieve a smooth finish when covering a cake with marzipan?
Achieving a smooth finish requires patience and the right tools. After draping the marzipan over the cake, use a cake smoother or your hands to gently press it against the surface, working from the top down. Avoid stretching or pulling the marzipan excessively, as this can cause tearing.
Trim any excess marzipan around the base of the cake with a sharp knife or pizza wheel. For a professional finish, use a fondant smoother to refine the surface, paying particular attention to any wrinkles or imperfections. A light dusting of powdered sugar can also help to create a matte finish and minimize any stickiness.
FAQ 7: How should I store a cake covered in marzipan?
Proper storage is essential to maintain the quality of a marzipan-covered cake. Store the cake in a cool, dry place, away from direct sunlight and humidity. Excessive moisture can cause the marzipan to become sticky or dissolve, while direct sunlight can fade the colors. An airtight container is ideal for preventing the cake from drying out.
Refrigeration is generally not recommended for marzipan-covered cakes, as it can cause condensation to form on the surface, leading to stickiness and potential damage. However, if refrigeration is necessary, wrap the cake tightly in plastic wrap to minimize moisture absorption. Allow the cake to come to room temperature before serving to ensure the marzipan softens and the flavors develop fully.