Marzipan

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by: Georgia Peach






Many of us think that marzipan and almond paste are the same thing, but unlike almond paste, marzipan can be shaped or rolled out with a rolling pin and then used as a covering for a cake. You’ll save yourself a lot of work by just buying marzipan instead of almond paste, but if you’re stuck with almond paste and need marzipan, here's what to do. Knead the almond paste with corn syrup and powdered sugar until smooth, and color it with food coloring (a drop is usually enough). When working with marzipan, be sure to keep the part you aren’t using covered with plastic wrap so it doesn’t dry out.




ingredients

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serves: 1-2

1 pound almond paste

2 cups confectioners’ sugar

1 tablespoon light corn syrup

Nutrition Facts
Marzipan

Servings Per Recipe: 1

Amount per Serving

Calories: 3701

  • Total Fat: 126 g
  •     Saturated Fat: 11.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 58.2 mg
  • Total Carbs: 636.7 g
  •     Dietary Fiber: 21.8 g
  •     Sugars: 572.7 g
  • Protein: 40.9 g
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preparation

1.  Add the sugar and corn syrup to the almond paste.

2.  Knead for about 20 minutes.

3.  Or until the mixture is smooth and you can roll it into a small ball with no cracks.

4.  ROLLING OUT MARZIPAN AND USING IT TO ICE A CAKE: Dust the work surface with confectioners' sugar and roll the marzipan out about 1/8-inch thick and large enough to cover the sides as well as the top of the cake.

5.  Roll the marzipan up onto the rolling pin and unroll it over the cake.

6.  Starting in the middle of the cake and working out, gently push out any air pockets with the flat of your hand.

7.  Gently tuck the marzipan around the sides of the cake with the sides of your hands.

8.  Cut around the base of the cake with a sharp paring knife. Err on the side of leaving too much marzipan attached to the cake.

9.  Trim the marzipan a second time so that it just covers the sides of the cake.

10.  If you like, roll out a thin strand of colored marzipan...

11.  ...to decorate the cake.

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