Marzipan Wedding Cake: Ideal Thickness For A Perfect Cake

Marzipan is a sweet almond paste that is often used as a middle layer in wedding cakes. It helps to lock in moisture and create a flat, smooth surface for the final layer of icing. The thickness of the marzipan layer can vary depending on personal preference, but it is typically recommended to roll it out to a thickness of at least 5mm (1/4 inch) or about 1cm/<0.5cm. This will ensure that the cake is properly covered and sealed, creating a smooth base for the final decorations.

How to make your own marzipan

A marzipan layer on a wedding cake should be about 1cm thick and 1-2cm wider than the diameter of the cake. It is used to trap moisture in the cake, stop it from staling, and provide a smooth surface for the final icing.

Now, for the homemade marzipan:

Ingredients:

• 2 cups of confectioners' sugar
• 1/2 pound of finely ground blanched almonds
• 1/2 teaspoon of almond extract
• Egg whites
• Salt
• A few drops of rose water (optional)

Method:

• Blend the confectioner's sugar, ground almonds, egg whites, salt, and almond extract in a blender or food processor until well mixed.
• Cover the mixture and chill it in the refrigerator for 24 hours until firm.
• Knead the mixture until you have a smooth dough.
• Shape it into a ball and wrap it.
• Store the marzipan in a cool place until you are ready to use it. It can be made up to two days in advance.

Tips:

• If you want to add other flavours to your marzipan, you can experiment with vanilla extract, orange extract, or rose water.
• If you are short on time, you can always buy ready-made marzipan from the store.

How to apply marzipan to a cake

Applying marzipan to a cake is a simple process, but it requires a steady hand and a good eye for detail. Here is a step-by-step guide on how to apply marzipan to a cake:

• Prepare the cake: If the cake has a peaked top, use a serrated knife to slice it flat. If the cake is only gently domed, you can leave it as is. Place the cake on a board or cake drum. If your cake is particularly uneven, you can fill any gaps or holes with some marzipan.
• Apply the jam: Thin some apricot jam or sieved jam with a little water and bring it to a boil. Pass the jam through a sieve and set it aside to cool. Using a pastry brush, brush the plate or cake board with a little jam where you want the cake to be placed. This will help the cake stick to the board. Then, brush the cake with the jam so that the marzipan will stick. Leave the cake for a few minutes to let the jam set.
• Roll out the marzipan: Dust your work surface with icing sugar. Knead the marzipan until it is smooth and pliable. Begin to roll out the marzipan with firm but gentle pressure, ensuring that it is a uniform thickness. The marzipan should be rolled out slightly wider than the diameter of your cake, about 0.5 cm to 1 cm thick.
• Cover the cake: Use a rolling pin to help lift the marzipan and place it over the cake. Gently smooth the marzipan down with your hands, being careful not to tear it. Ease the marzipan around the sides of the cake, ensuring that it is smooth and free of creases and bubbles.
• Trim and polish: Use a sharp knife to trim away any excess marzipan around the base of the cake. If there are any ragged edges, you can smooth them with your fingers. For an extra polished finish, use a cake smoother to buff the surface of the marzipan.
• Let it dry: Allow the marzipan to dry for at least 2 days before applying the final layer of icing. This will ensure that the marzipan sets properly and will give you a smooth surface to work on.

By following these steps, you will be able to achieve a neat and professional-looking finish on your cake.

How to prepare a cake for marzipan

Preparing a cake for marzipan involves a few key steps to ensure a smooth finish. Here is a detailed guide on how to prepare a cake for marzipan:

Level the Cake

Use a serrated knife to level the top of the cake, especially if it has peaked during baking. This step is crucial to ensure a flat surface for decorating. Turn the cake over and stick it to a cake board or plate. This will give you a stable base to work on and a flat surface to decorate.

Measure the Cake

Use a piece of string to measure the diameter of the cake's top and sides. Cut the string to the measured length. This will be your guide for rolling out the marzipan to the correct size.

Prepare the Jam

Brush the plate or cake board with a little jam where you want the cake to be placed. Apricot jam is a popular choice, but other jams like raspberry or strawberry can also be used. Thin the jam with a little water, bring it to a boil, and then strain it through a sieve to make it smooth and lump-free.

Apply Jam to the Cake

Brush the cake with the strained jam, leaving it for a few minutes to set. This step will help the marzipan stick to the cake.

Roll Out the Marzipan

Dust your work surface with icing sugar and roll out the marzipan. Use the string you measured earlier as a guide, making the marzipan slightly wider than the length of the string. This will ensure it covers the cake smoothly and easily.

Lift and Unroll the Marzipan

Use your rolling pin to help lift the marzipan and carefully unroll it over the cake. Ease it down the sides, creating a smooth surface.

Trim Excess Marzipan

Use a sharp knife to trim any excess marzipan from the base of the cake. Smooth the surface again if needed.

Allow to Dry

Let the marzipan dry for several days at room temperature before applying any additional icing or decorations. This will ensure that the marzipan layer is firm and set, providing a stable base for further decoration.

How to store a cake after applying marzipan

Marzipan is a great way to lock in moisture and create a flat, smooth surface on your wedding cake. But how do you store your cake after applying marzipan? Here are some tips to ensure your cake stays fresh and delicious until the big day:

Allow the marzipan to dry:

Before you start decorating your cake with icing, it's important to let the marzipan dry completely. This usually takes around 4-5 days at room temperature. During this time, the marzipan will form a hard shell that will help keep your cake moist and prevent it from drying out.

Store in an airtight container:

Once the marzipan is dry, it's important to store your cake in an airtight container. This will protect it from dust, insects, and other contaminants. If your cake is too large for a container, you can wrap it tightly in plastic wrap or place it in a cake box.

Keep it cool:

To extend the shelf life of your cake, it's best to store it in a cool, dry place. A temperature-controlled environment, such as an air-conditioned room or a cool basement, is ideal. Avoid storing your cake in the fridge, as this can cause condensation to form and ruin your marzipan layer.

Avoid direct sunlight:

Sunlight can cause your cake to dry out and fade, so it's best to store it away from direct sunlight. A cool, dark place is ideal, such as a pantry or a cupboard.

Transport with care:

If you need to transport your wedding cake to the venue, do so with extreme care. Place the cake on a flat, stable surface in your vehicle and drive slowly to avoid any damage. It's also a good idea to keep the cake in an airtight container during transport to protect it from bumps and vibrations.

Add the final decorations at the venue:

If you're transporting your cake, it's best to keep the final decorations, such as fresh flowers or intricate icing details, until you arrive at the venue. This will reduce the risk of damage during transport and ensure your cake looks its best on the big day.

By following these simple storage tips, you can ensure that your wedding cake with marzipan stays fresh, moist, and delicious until it's time to cut the first slice!

How long to leave marzipan to dry before icing

The marzipan layer on a wedding cake helps to trap moisture in the cake and prevent it from becoming stale. It also provides a smooth surface for the final icing to be neater.

Once you've covered your cake in marzipan, you should let it dry for at least 12 hours and up to 2 days before covering it with icing. Homemade marzipan takes a little longer to dry than the ready-made variety. If you're using royal icing, it's especially important to let the marzipan dry first, as the oil from the nuts can seep through and stain the icing. This is more likely if you use homemade marzipan. If you're using bought natural marzipan and then fondant, you can usually ice the cake without waiting.

For a thick covering of marzipan, you can leave it to dry for three days. If you only have a thin layer of marzipan, it should be dry within 24 hours.

To speed up the drying process, you can place the cake in a cool, dry place, such as a pantry or cupboard.

Frequently asked questions