Marzipan For Covering Cakes

I love marzipan. It’s just unusually difficult to find in the States. It is here, but you have to buy it in very small quantities and you pay a PREMIUM for it when you find it. And when you need marzipan for covering cakes well… that’s a lot of cash you have to shell out because you need a lot of marzipan.

So why not just make it yourself? It’s going to take you all of 6 minutes, and it’ll cost you about $5.

Now, I’m going to warn you: There is corn syrup in this recipe. I know, I know… no one likes it. But you guys, it has its place.

Is it a health food? No. Should you use it to sweeten your coffee every morning? No. But it is an AMAZING binder for sweet things that virtually eliminates the possibility of your marzipan tearing and dropping to the floor just as you’re about to drape it over your cake? Yes. Yes, it is.

Bonus: you don’t need to use raw eggs to make marzipan if you’re using any sort of glycerin syrup as the binder. That means everyone can indulge without any fear of salmonella.

If you’ve ever rolled out marzipan only to have it crumble, break, tear, crash to the floor, or generally ruin your day you will be blown away by what a little corn syrup can do for this truly stunning cake covering. 

Enjoy! 😀👍🏻

Marzipan For Covering Cakes

• Author: Matthew Smedal
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: Enough marzipan to cover a 9-inch, 3-layer cake
• Category: Dessert
• Cuisine: German

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Description

If you’ve ever rolled out marzipan only to have it crumble, break, tear, drop to the floor, or generally ruin you day you will be blown away by what a little corn syrup can do for this truly stunning cake covering. 

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Ingredients

Scale 1x2x3x

• 4 cups superfine almond flour (400g)
• 3/4 cup sugar (150 grams), superfine is preferable
• 2 1/4 cups confectioner’s sugar (250 grams)
• 1/2 cup light corn syrup (120 milliliters)
• 2 teaspoons meringue powder
• 2 tablespoons water
• 2 teaspoons almond extract
• 2 teaspoons rum

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Instructions

1. Combine your water and your meringue powder in a small bowl and mix to combine.
2. Now, mix all remaining liquids (corn syrup, almond extract, rum) into that same bowl.
3. If you can’t find superfine sugar, pulverize granulated sugar in a food processor until it’s superfine. Like 10-20 seconds worth of food processing should do it. Add the almond flour and confectioner’s sugar to the superfine sugar and pulse to combine. Add liquids in a steady stream. A dough will form. Don’t overmix or it will get oily. Better to finish the dough by hand on the counter than to overmix in the food processor. Wrap in plastic and refrigerate for up to one week. Marzipan will firm up after refrigeration.

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Notes

If you want to add food coloring to your marzipan it’s best to pre-add the color to the liquid ingredients. 4 or 5 drops of gel color should get you a nicely colored batch of marzipan.

Keywords: marzipan, almonds, corn syrup