Thursday 28th November 2013
Here at Renshaw we have been celebrating cake for generations, and with over 100 years of baking and cake decorating experience, have heaps of expertise and inspiration just bursting to get out of our sugar crafting fingertips. This month, when festive fever takes over and we’re up to our eyeballs in booze soaked dried fruit, we’re celebrating the creativity that marzipan can bring.
Our latest hints and tips sheet provides step by step instructions on how to create stunning marzipan models, from the elegant marzipan flower to the adorable (and almost too cute to eat) marzipan baby. We show you how to colour up marzipan, embellish with fondant icing, add detailing through paiting and even some exciting ideas on how to use the lesser known golden marzipan to create irresistible edible decorations.
Perfect for topping Christmas cakes or cupcakes, or simply presenting as an edible seasonal gift, marzipan models are making a comeback, as almond creeps its way back into the nation’s favourite flavours. Easy to bake with and more pliable than ready to roll icing in decorating cakes and bakes, master marzipan this Christmas and your new found skills will see you covered all year round.
Sound good? Simply sign up to our email newsletter and we’ll send you a link to download your marzipan modelling hints and tips pdf and you’ll exclusively receive all our expertise sheets from this day on, not to mention recipe ideas, competitions and promotions too…
So, what are you favourite models to make with marzipan, and how will you be putting them to use this Christmas?