I have never seen it used with whipped cream but it sounds yummy! In that case I couldn't use buttercream anyway because one of the people the cake was for is lactose intollerent although I guess you could. When I used it to cover a cake (the house cake in my photos) I used jam to stick it to the cake, as FromScratch says apricot jam is traditional.
I find it easier to work with but I guess thats because I dont have much practice with fondant. I have only used almond paste as opposed to real marzipan but I know my Mum uses lemon juice instead of the egg whites when she is making it (she wouldnt ever use raw egg).Īlmond paste (ie store bought marzipan) is much closer to fondant in texture than marzipan but is denser. Too bad you didn't get the chance to try something new though, that's always fun, especially when someone wants to pay you for it! 005% chance of getting sick from an egg white, or once every 84 years! Bummer!Įgg question: in short, no, you have no worries about your recipe having egg whites and leaving it out. Anyway, on the rare occasion I only use it for cutouts since I have yet to have anyone request a whole cake. I use Toba Garrett's recipe out of the Well Decorated Cake and it does not have egg whites, but maybe that is what makes some marzipan have more stretch like royal icing? In her book she covers a whole cake but actually cuts a circle for the top and cuts a strip for the sides instead of covering it like you would fondant. Cakes like Princess Cake, which is really yummy, has the marzipan on the outside over whipped cream, and there are 2 bakeries here that sell boatloads of them and do not refrigerate them. It's used a lot in Europe, cakes are torted, filled, then the outside is brushed with apricot jam (so the marzipan sticks), then covered in royal icing. Marzipan is a type of almond paste while almond paste is a more generic term.The marzipan I make is a lot different then fondant, it does not stretch the same (but it does stretch a little), it's really sticky and it dries really quickly.Marzipan can be sold in the form of a candy, whereas almond paste can be used as a filling inside cakes and sweets.There is a French Marzipan, German Marzipan as well as a British Marzipan to indicate differences in ingredients and the taste of the confection.Almond past is more flavorful than marzipan because of higher content of almonds.Marzipan is more pliable than almond paste which makes it more suitable for making decorative pieces.The ingredients used in both almond paste and marzipan are the same though the quantity of almonds is lower in marzipan.In many places, the decorative items themselves are referred to as marzipan. After blanching, almonds are ground in a processor and later mixed with corn syrup to be changed into a colored paste that can be used as clay to make decorative confectionary items or to be used as a filling inside cakes and pastries. Many believe it to be a type of almond paste which it, in fact, is. Marzipan is a sweet confection that is made up using almond paste. Almonds being very costly these days, it is common to find ground apricots and peach kernels to be ground and mixed in almond paste to keep the price affordable. The paste can be colored and also flavored to be used in decoration of cakes or even as a filling inside sweets. Beaten eggs and cream are also used at times to make almond paste that is used heavily in a confectionary as a base for making cookies, cakes, pastries, and even biscuits. However, despite similarities in ingredients, there are differences between almond paste and marzipan that will be talked about in this article.Īlmond paste is, well, paste of almond that requires blanching of almonds and then ground it in a processor and then mixes sugar and cooking oil to bind the ingredients together. In fact, there are many people who use the two products interchangeably. There is another product used frequently in confectionaries called marzipan that has many similarities with almond paste. It is used commonly as a filing in pastries, pies, and cakes. The paste of almonds is very popular among various cuisines of the world because of its flavor and taste.
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