Monday 7th July 2014
At Renshaw we believe that marzipan means more than Battenberg and Christmas cake. We think it’s a wonderful product for cake decorating as well as making a tasty topping or filling for all kinds of baked treats.
And we’re not alone. Marzipan, and its distinctive almond flavour, has been enjoying burgeoning popularity over the past few years. Relegated to fruit cake covering and marzipan fruits no longer, it’s quickly become one of the go to items for professional and amateur bakers. And thanks to the increased interest in marzipan, traditional almond flavoured cakes and bakes are also back in fashion.
That’s why we want to know what you think about marzipan and other almond-based baked good and how you incorporate them into your baking habits. Do you use marzipan for covering or modelling? Does it only come out for special occasions or do you find a way to indulge your almond addiction at every opportunity? How about using whole, ground or flaked almonds; delicious or a big no-no?
Tell us your thoughts about marzipan and almond and you could win a £50 voucher to use at renshawbaking.com, and not only that but the first 100 respondents to the survey will receive one free 100g sample pack of our Renshaw Original White Marzipan.
So, almond and marzipan then. Love it? Want to use it more? How do you use marzipan and almonds in your baking? We want to know all the details.
The survey closes Tuesday 15th of July and don’t forget the first 100 respondents will receive ONE free 100g sample pack of our Renshaw Original White Marzipan, which will be sent out by the end of August 2014.