Marzipan is an almond-based confection used as a filling for candy centers, but it can also be used to cover cakes and form edible decorative desserts. Marzipan’s base is made up of almond paste, so it has a richer and nuttier flavor than normal fondant. Its soft, clay-like texture can be rolled out or shaped into candies. Use it to model and cover a cake in one smooth, flawless finish – plus it comes in a sweet, nutty almond taste!
Marzipan vs. Almond Paste
Although they are made of almonds, marzipan and almond paste are not the same. Almond paste contains less sugar than marzipan. It is coarser in texture and less sweet in taste. Mainly it is used as a filling for pastries and baked goods. Marzipan, on the other hand, is smoother and firmer in texture and sweeter in taste. It is used to make candies and cover cakes, like fondant. Note that both can trigger nut and egg allergies.
Almond paste is an important ingredient when making marzipan. Before making marzipan, make sure that your almond paste is ready. Ready-made almond paste and marzipan can be bought in the baking section of most supermarkets, but it is very easy to make on your own from scratch, too. Here is an easy-to-do, foolproof recipe on making almond paste:
What You Will Need:
- 1 1/2 cups of almonds, blanched
- 1 1/2 cups of powdered sugar, sifted
- 1 egg white, lightly beaten
- 1/2 teaspoon of almond extract
What You Need to Do:
- Put the almonds and 1/2 cup of sugar in a food processor. Process the mix until the nuts are finely grounded. Make sure not to overprocess; otherwise, you might end up with almond butter, and not almond paste.
- Add the remaining powdered sugar into the mix and pulse until all of the sugar is completely mixed into the ground almonds.
- Place the egg white and the almond extract.
- Continue to process until it becomes one glorious clump in your processor.
- You can use the almond paste right away, or store it away for use at a later date.
- When using the almond paste from the refrigerator, make sure to bring it to room temperature first.
Once you are done making your almond paste, you can now proceed to making marzipan to cover your cakes!
- 1 pound of almond paste
- 7 cups of powdered sugar
- 1/4 cup of light corn syrup
- 3 tablespoons of water
What You Need to Do:
- Break the almond paste into smaller pieces and put them in your mixing bowl. Put in the powdered sugar and mix using the lowest speed. Do this continuously until there are no longer any large bits and pieces from the almond paste. Stop the mixer from time to time so you can scrape the sides of the bowl.
- Place the corn syrup and water into the mixture and continue mixing
- You can stop mixing once you get a homogenous texture in the dough. Form it into a ball and wrap it in plastic. Put it in the refrigerator for about 24 hours so that it will be firm enough to be rolled out.
- Once you are ready to roll out your homemade marzipan, sprinkle it with vegetable shortening first, and then roll it into a thin circle using your rolling pin.
- You can also use gel food coloringto color your marzipan.
- Once you have rolled it out, you may now use it to cover your cake or make decorations out of it.
Making marzipan is easy, once you get the hang of it! After making marzipan, you can use it to cover a cake, or put it under fondant to protect it from moisture.