James Peterson

Assembling a Square Cake with Marzipan Topping

Classic Strawberry-Marzipan Cake/Fraisier

Appears in
Baking
Baking

By James Peterson

Published 2009

  • About
  1. Cut out a cardboard square just large enough to fit in the cake square.

  2. Cut out two square layers of sheet cake.

  3. Put the cardboard in the cake square and gently place a cake layer on the cardboard. Brush the cake with simple syrup.

  4. Place the halved strawberries around the sides of the mold, with the flat side facing out.

  5. Spread the filling almost to the height of the strawberries. Push it firmly against the strawberries so there are no gaps when you unmold the cake.

  6. Spread chopped strawberries over the filling.

  7. Cover the chopped strawberries with more filling.

  8. Place the second cake layer on top and brush with simple syrup.

  9. Spread the top of the cake with a thin layer of filling to hold the marzipan in place. Run the spatula along the sides of the mold so the filling comes evenly to the edge.

  10. Roll out the marzipan on a work surface dusted with confectioners’ sugar.

  11. Roll the marzipan up onto a rolling pin. Brush off any sugar clinging to the marzipan.

  12. Unroll the marzipan over the cake.

  13. Cut around the cake mold, detaching extra marzipan.

  14. Refrigerate the cake for at least 4 hours. To unmold, warm the outside of the ring and push the cake, with its cardboard base, up through the ring.

  15. Decorate with royal icing using a paper cone and the 2 reserved strawberries.