How to Put Marzipan on a Cake

Add color to marzipan by kneading in food dye.

Marzipan is the nuttier and more traditional sister to fondant. Both marzipan and fondant cover cakes with a smooth layer of thick icing that is easily shaped and colored. Marzipan, however is more flavorful than fondant because it is made with ground almonds or sweet almond paste.

Things You'll Need

• Parchment paper
• 1 pound of marzipan
• Rolling Pin
• Jam
• Knife

Instructions

1. Clean off some counter space to work on and lay down two sheets of parchment paper onto the counter. Set your cake next to your work space.

2. Roll marzipan into a ball and place onto one of the sheets, lay the other sheet over the ball and let set for one hour.

3. Roll over the marzipan ball with a rolling pin until the its a circle about 14 inches across and 1/16 of an inch thick. Carefully remove the top sheet of parchment paper.

4. Cover your cake with a thin layer of your jam of choice. This will help the marzipan easily stick to the cake as well as add some additional flavor.

5. Slide your hand under the bottom sheet of parchment paper, avoiding direct contact with the marzipan. Flip the marzipan over onto the center of your cake and gently press down over the surface and sides of your cake until smooth.

6. Carefully remove the parchment paper and trim any excess marzipan with a clean knife. Recover the marzipan with a fresh piece of parchment paper and store until ready to serve. Too much exposure to air will cause the marzipan to harden and become tough.

Tips & Warnings

• Dust the parchment paper with powdered sugar if the marzipan is sticky or wet.

References

• Cook UK: Marzipan a Christmas Cake
• Odense: Marzipan Covered Cake