Tuesday 18th April 2017
Marzipan is considered a very seasonal ingredient, but don’t limit it to Easter bakes this spring. Marzipan is a great medium for creating small models like cake toppers and perfect to cover your cakes too! If you have any left over from Easter, we have a number of recipes that will make your guests love marzipan based bakes! Scroll down to discover some of the best ways you can use marzipan on either cakes, cupcakes or…
Delicious and stunning, you simply can’t go wrong with this Rhubarb and Marzipan Torte. Presentation and mix of flavours are key and here’s how you can get that beautiful green marzipan sheet to cover your cake! To cover your Rhubarb Torte, start by kneading the marzipan until soft and pliable; then blend in a small amount of green food colouring paste to give it a beautiful bright colour, like in the picture above. Our tip is adding a bit at a time to achieve a consistent colour.
Rhubarb is in season from April to June so now is the perfect time to get making this. It’s a delicious combination of flavours that you can easily achieve by following our recipe!
A sprinkling of grated marzipan, diced apples and a dash of cinnamon go into this tasty mix to make a lovely soft sponge. Katie at The Marmalade Teapot got her inspiration for using more marzipan in her bakes from Scandinavian bakes like Semla.
This would make a really refreshing bake and would go down a treat at a Summer BBQ! Find the recipe and instructions here.
Elegant and tasty, you can choose to adapt these to any occasion! Ideal for a tea party or important celebration, we first made them to celebrate a special royal occasion, the Queen’s 90th birthday. As the cake was the showstopper, we kept the cupcakes on the cake board simple by adding a beautiful pink rose at their centre – after covering our cupcakes with marzipan. Follow the recipe on our website and watch us make these small pink roses, perfect toppers for your cakes too!
Not only does marzipan taste great in a variety of bakes, it is also brilliant for modelling cake toppers. Modelling with marzipan is very similar to modelling with sugarpaste. All shapes start with a ball, a cone and sausage and progress from there. You can use the same modelling tools and you need little to no water to attach pieces together.
You can also add tylose powder to give it a firmer texture, as well as gel/paste food colouring and edible powder dusts. You can find more tips for modelling with marzipan in another blog.
This model of Britannia was made using marzipan with added lustre dust, and it’s a great example of what you can model with marzipan.
Watch our YouTube tutorial here! All you have to do is: