Nov 23, 2006 · Marzipan is type of almond paste, is very sweet and is usually wrapped around fruitcake in the UK before putting fondant over it. It is used many times for figure modeling.

Apr 12, 2007 · I am just starting to do cake decorating and a recipe calls for marzipan. I can only find fondant at the craft and grocery stores. Do I have to use marzipan or can I just use fondant? What is …

Feb 11, 2014 · 1 cup apricot preserves 1 pound marzipan Preheat oven to 350 degrees. Prepare a Battenberg cake pan with cooking spray, or divide an 8-inch square pan in the middle using a Batter …

Mar 7, 2010 · The marzipan is really only to give you a nice smooth neat finish to ice, as fruit cakes tend to have a uneven surface, usually and traditionally with royal icing, but with fondant you can just do …

Dec 2, 2009 · Hi there, you can put marzipan on sponge cakes and it doesn't make the cake go dry. It actualy seals the cake and keep the moistness of the cake in. I have done it quite a few times. And I …

Jun 11, 2007 · Marzipan is a paste similar to fondant that is made from almond meal... modelling chocolate is basically just chocolate melted with glucose and then when it hardens it's pliable to be …

Jan 12, 2009 · It's a richer taste. I'd compare fondant to marshmallow, but marzipan is nuttier and delicious! Marzipan is made with ground almonds & it's pliable, can make shapes, etc. If you leave it …

Jan 18, 2011 · 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. It's used a lot in Europe, cakes are …

Aug 3, 2012 · Marzipan is a very different animal than fondant. On a fruitcake, it's usually put on as a strip around the perimeter and then a disc on the top. It doesn't roll out like fondant. It can be dyed, …

Nov 25, 2005 · Most of the colored marzipan I've seen has been painted but I think you treat marzipan a lot like fondant. You can knead in the americolor and if it gets too sticky, you can knead in more …