Applying Marzipan Coatings

A thin layer of marzipan, a confection or paste made of almonds and sugar, can be used to coat cakes. It can be colored and used in place of icing, or it can be used under fondant or other icing. When used under fondant, marzipan, like apricot coating, serves as a moisture barrier to protect the fondant. The production of marzipan is explained in chapter 25.

1. To make a sheet of marzipan, work the paste in your hands to make it pliable, if necessary. Using confectioners’ sugar to dust the bench and rolling pin, roll out the marzipan into a thin sheet as though you are rolling out pastry.
2. If the marzipan is to be on the outside of the cake—that is, not covered with icing—the sheet can be textured with a ridged rolling pin. Roll the ridged pin over the sheet of marzipan once to make a ridged texture. To make a checked or dimpled texture, roll the pin across the sheet a second time at a right angle to the first.

3. For a round layer cake, it is easiest to coat only the top with marzipan. Before putting the top layer on the cake, brush it with apricot coating so the marzipan will stick. Place the layer upside down on a sheet of marzipan and press it on lightly. Trim off the excess marzipan. Set the layer right-side up on the cake.

   The sides of the cake can then be iced in a conventional manner.

4. To coat the sides of a round layer cake after coating the top, first ice the sides so the marzipan will stick. Roll out a strip of marzipan as wide as the cake is high and as long as 3 times the width of the cake. Roll up the strip loosely, then unroll it against the sides of the cake.

   The cake can now be coated with fondant or another light icing.

5. An alternative method for coating a cake is to roll out a sheet of marzipan large enough to cover the top and sides. Lift it with the rolling pin and drape it over the cake. With the hands, carefully mold the marzipan against the sides of the cake.

   This method produces a seamless coating for the cake, unlike the method above in step 3. However, it is more difficult to do. The sides must be molded carefully to avoid making ripples or folds in the marzipan.

6. To cover a strip cake or a sponge roll (Swiss roll) with marzipan, roll out a sheet of marzipan large enough to cover the strip or roll. Brush the marzipan with apricot glaze. Set the cake on the marzipan at one edge and roll it up in the sheet.

   As an alternative, you can first coat the cake with the apricot glaze rather than brushing the glaze onto the marzipan.