Hi - Hopefully one of the experts from 'across the pond' will be able to help me with this (or anyone else!). We have a bride who ordered a 5-tier cake (13, 11, 9, 7, 5" tiers / round) and has requested to have her cake coverd in marzipan then fondant. My questions are: 1) I've seen two different ways of covering the cake in marzipan. First, where the top of the cake is covered and cut to fit ...
Marzipan is used under fondant on fruit cakes, not on standard American style cakes. Are you going to be making a lot of fruit cakes? Marzipan is not going to be the expected/accepted "icing" under fondant here in the US. Given that fondant is begrudgingly accepted by many, I can't see a resoundingly good response to fondant AND marzipan on an American cake. I know I'd be really unhappy. My ...
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.
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. Depending on the buttercream recipe, it could easily degrade it from the underside and create a deflated, weepy sponge cake.