Covering Wedding Cakes: Mastering Marzipan Techniques

Marzipan is a sweet almond paste that can be used to cover a wedding cake, providing a delicious middle layer and locking in moisture. It is also useful for creating a flat, smooth surface to decorate with icing. To cover a wedding cake with marzipan, you will need to start by levelling the top of the cake using a serrated knife. Next, brush the cake board with apricot jam or another type of jam to help the cake stick to the board. Then, turn the cake over and stick it to the board, creating a flat surface to decorate. Use a piece of string to measure the top and sides of the cake, and then cut the string to the measured length. This will help you know how much marzipan to roll out. Brush the cake with jam so that the marzipan will stick, and then dust your work surface with icing sugar and roll out the marzipan slightly wider than the length of the string. Use a rolling pin to lift the marzipan and place it over the cake, easing it down the sides and trimming any excess.

Covering a Wedding Cake with Marzipan

Preparing the marzipan

Firstly, you will need to decide whether to make your own marzipan or use a shop-bought version. If making your own, you will need finely ground blanched almonds and powdered sugar. You can add food colouring if you wish to change the colour.

Next, you will need to measure your cake and roll out the marzipan. It should be rolled out to a thickness of no less than 5mm (1/4 in) and be slightly wider than the height of the cake. Dust your work surface with icing sugar to prevent sticking.

If your cake has peaked in the middle, you may want to slice it flat. Brush the top of the cake with a layer of jam and leave for a few minutes to set. Turn the cake upside down onto the marzipan and gently wiggle it so the top is stuck firmly. Trim any excess marzipan, leaving a 2cm border. Turn the cake the right way up and you should have a flat top surface and straight sides.

Brush more jam around the sides of the cake and onto the edge of the top disc of marzipan. Knead the marzipan trimmings along with some extra marzipan until smooth, then roll it into a strip slightly wider than the height of the cake. Press the strip firmly against the cake so that the straight edge runs along the bottom. Trim away any excess from the top of the cake.

Smooth the cake with a cake smoother and allow the marzipan to dry for 48 hours to 5 days before applying the icing.

Preparing the cake

Before you start, measure the height and circumference of your cake and make a note of the measurements. If your cake has peaked in the middle during baking, you will want to carefully slice it flat. If your cake is just gently domed, there is no need.

Next, you will need to level the top of the cake. Place the cake on a flat surface and use a long, sharp blade to cut off the lopsided top to make the cake as level as possible. Then, flip it over so the crumby side is facing downwards, and you can frost the smoother side.

Now, bring some apricot jam to the boil with a splash of water, then strain through a sieve so it's smooth and lump-free. Brush the plate or cake board with a little of the apricot jam where you want to place the cake. This will help it stick.

Use a piece of string to measure the top and sides of the cake, then cut the string to the length you've measured. You'll then know how big to roll out the marzipan.

Brush the cake with the rest of the jam so the marzipan will stick, and leave for a few minutes to set. Lightly dust your work surface with icing sugar. Take the marzipan and start to knead it on the surface with your hands. Knead it so it softens up, then try to make it into the shape of a large ball. Using a rolling pin, start to roll the marzipan out. Roll the rolling pin back and forth, rotate the marzipan 90 degrees and continue to roll back and forth; keep rolling and rotating the marzipan to stop it from sticking to the work surface. If you find it is sticking, add some more icing sugar to the surface.

This should end up being flattened out to about 3-5mm or approximately a pound coin thickness. You can now measure the marzipan with your string to see if it will cover your cake. Once you are happy, your marzipan is big enough to cover your cake. Place the rolling pin in the middle of it. With your hands, pull the top of the marzipan towards you, so it goes over the rolling pin. Hold the rolling pin at each end and lift it up. The marzipan will hang down on either side. Make sure the bottom of the marzipan is near the edge of the board or cake, then roll the rolling pin over the top of the cake, so the remainder rolls over the full cake.

Applying the marzipan

Rolling Out the Marzipan:

First, you will need to roll out the marzipan to the desired thickness. The recommended thickness varies, but generally, it should be between 3-5mm or about 1/4 inch thick. Dust your work surface with icing sugar or confectioner's sugar to prevent the marzipan from sticking. Use a rolling pin to roll out the marzipan, rotating it 90 degrees and adding more sugar as needed to ensure it doesn't stick. You can also use a combination of sharp knife and/or palette knife for this process.

Measuring the Marzipan:

To ensure you have enough marzipan to cover your cake, use a piece of string or ribbon to measure the diameter of the cake's top and sides. Cut the string to the measured length. This will be your guide to how big to roll out the marzipan. Alternatively, you can eyeball it and gauge if the marzipan is large enough to cover the cake with some excess.

Once you have rolled out the marzipan to the desired size, you can begin applying it to the cake. Brush the cake with a thin layer of apricot jam, bringing it to a boil and straining it through a sieve beforehand to ensure a smooth consistency. This will help the marzipan stick to the cake. Leave the jam to set for a few minutes.

Now, carefully lift the marzipan over the cake, using the rolling pin to help you. Ease the marzipan down the sides of the cake, smoothing it with your hands or a cake smoother as you go. Trim any excess marzipan from the base with a sharp knife.

Covering the Sides:

If your cake has straight sides, you can continue rolling out the marzipan and applying it to the sides in one go. If your cake has curved sides, you will need to trim the marzipan to fit the contours of the cake. Trim the marzipan, leaving a 2cm border. Use a knife to gently press up into the gap caused by the curve of the cake, scraping smoothly until the marzipan is level with the side.

Smoothing and Trimming:

After applying the marzipan to the sides, carefully turn the cake right-side up. You should now have a flat top surface and straight sides. Brush more sieved jam around the sides and onto the edge of the top disc of marzipan to ensure adhesion.

Knead and roll out the marzipan trimmings to create a strip slightly wider than the height of the cake. Trim one end of the strip straight and press it firmly against the cake, with the straight edge running along the bottom. Trim away any excess from the top. Alternatively, you can roll out two or three smaller strips and apply them in sections, joining the cut ends neatly.

Use a cake smoother to ensure a smooth and even finish. Go over the entire cake, gently smoothing out any marks in the marzipan and ensuring it adheres well to the jam layer.

Drying and Icing:

Once you are happy with the application, leave the marzipan to dry for at least 48 hours, and preferably 4-5 days, at room temperature. This will allow the marzipan to harden and create a stable base for your final icing layer.

After the drying period, you can apply the royal icing or fondant, following similar techniques to those used for the marzipan application. Remember to measure your cake and roll out the icing accordingly.

Smoothing the marzipan

Begin by lightly dusting your work surface with icing sugar or confectioner's sugar. This will prevent the marzipan from sticking as you work. Take your prepared marzipan and knead it gently until it is smooth and pliable. This step ensures that the marzipan is easy to roll out and helps to create an even texture. Remember to wear food-safe gloves if you have them.

Roll the marzipan out into a disc using a rolling pin. The ideal thickness will be around 3-5mm or about the thickness of a pound coin. You want the disc to be slightly wider than the diameter of your cake. This will ensure that you have enough marzipan to cover the cake's top and sides smoothly. Check that the marzipan isn't sticking to the work surface, and dust with more icing sugar if needed.

Now, it's time to apply the marzipan to the cake. Brush the top of the cake with a thin layer of warm apricot jam. This will act as an adhesive and help the marzipan stick to the cake. Leave the jam for a few minutes to set, then carefully turn the cake upside down onto the centre of the marzipan disc. Gently wiggle the cake to ensure it is firmly stuck to the marzipan.

Trim any excess marzipan, leaving a border of about 1-2 cm around the cake. Use a sharp knife to gently press up into the gap caused by the curve of the cake and then smooth it upwards so that it blends seamlessly with the side of the cake. This step ensures that you create a neat finish with no gaps or bumps.

Carefully turn the cake right-side up, and you should now have a flat top surface and straight sides. Brush more sieved jam or apricot jam around the sides of the cake and onto the edge of the top disc of marzipan. This will help the next layer of marzipan adhere smoothly.

Knead the marzipan trimmings together with some additional marzipan until you have a smooth and pliable consistency. Roll this out into a strip or multiple strips, slightly wider than the height of the cake. If you are working with a tall cake, you may find it easier to create two or three strips, each covering a portion of the circumference.

Apply the marzipan strip(s) to the sides of the cake, starting with one side. Trim one end of the strip straight and press it firmly against the cake, ensuring that the straight edge runs along the bottom and the rough edge slightly overlaps the top. Smooth the strip gently with your hands or a cake smoother to remove any air bubbles or creases.

Repeat this process with additional strips if needed, joining the cut ends neatly. Smooth the entire cake with a cake smoother to ensure a flawless finish. Allow the marzipan to dry for at least 48 hours to several days, depending on the recipe, before applying the final layer of icing.

Finishing touches

Now that you've covered your wedding cake with marzipan, it's time to add the final touches! Here are some ideas to take your cake to the next level:

• Painting: Use food colouring diluted with water and a fine paintbrush to paint intricate details such as facial features and hair, as demonstrated by a baker who created a wedding cake topper out of marzipan.
• Decorations: Add silver sprinkles as "jewels" or use buttercream to decorate the marzipan. You can also add fondant details, such as a dress for the topper, or use buttercream to pipe designs.
• Icing: Cover the marzipan with a layer of icing for a smooth finish. You can use royal icing or poured fondant. If you're using fondant, it's important to note that you shouldn't use it as a base layer for marzipan, as it can cause a sticky mess.
• Flavour: If you want to add a little alcohol to your cake, pierce the top a few times with a cocktail stick and drizzle a little brandy over.
• Transportation: Don't forget to plan how you'll transport your cake to the wedding venue!
• Reminders: Remember to remind everyone about any toothpicks or other non-edible elements in the cake, so they don't accidentally eat them.

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