The Art Of Covering Wedding Cakes With Marzipan

Covering a wedding cake with marzipan is a great way to create a smooth surface for icing, as well as locking in moisture to keep the cake from drying out. You can use homemade or shop-bought marzipan, and the process involves covering the cake with a layer of marzipan, smoothing it out, and trimming the excess. You can use your hands or a fondant smoother to smooth the marzipan, and a sharp knife or razor to trim the excess.

How to make vanilla marzipan

Covering a wedding cake with marzipan is a great way to create a smooth surface for icing and prevent the cake from drying out. To make vanilla marzipan, you will need the following ingredients:

• Confectioner's sugar
• Finely ground almonds
• Egg whites
• Salt
• Almond extract
• Lemon juice
• Vanilla extract or seeds from a vanilla pod
• Alcohol (optional)

First, blend all the ingredients in a blender or food processor until they are perfectly combined. Then, cover the mixture and chill it in the fridge for 24 hours until it is firm.

Once the marzipan is ready, you can roll it out and carefully lift it to place on top of your cake. Make sure there is enough marzipan to cover each side of the cake, and use your hands or a fondant smoother to smooth out any bumps or bubbles. Finally, use a sharp knife to trim away any excess marzipan around the base of the cake.

How to roll out and lift marzipan

Rolling out and lifting marzipan is a delicate process that requires careful attention. Here is a step-by-step guide on how to do it successfully:

• Start by preparing your marzipan. You can make your own vanilla marzipan from scratch or use a shop-bought version to save time.
• Roll out the marzipan on a clean, flat surface. Use a rolling pin to ensure an even thickness. The ideal thickness will depend on the desired finish and the consistency of your marzipan, but aim for a few millimetres.
• Carefully lift the rolled-out marzipan. You can use your hands or a fondant smoother to help you. Gently drape the marzipan over your cake, ensuring it covers the top and sides evenly.
• Smooth the marzipan over the cake. Use your hands or a fondant smoother to gently press and smooth the marzipan, working from the top down to the sides. Ensure there are no bubbles or wrinkles in the marzipan.
• Trim the excess marzipan. Use a sharp knife or a single-edge blade razor to carefully cut away any excess marzipan, ensuring a neat finish close to the sides of the cake.
• Finish the cake. Once the marzipan is smooth and trimmed, you can move on to the final icing. The marzipan provides a smooth surface for the icing to create a professional finish.

Remember, it is important to work quickly yet carefully when handling marzipan. Once it comes into contact with the cake or buttercream, repositioning can be difficult.

How to smooth marzipan with your hands

Covering a wedding cake with marzipan is a great way to create a smooth surface for icing and to prevent the cake from drying out. Here is a step-by-step guide on how to smooth marzipan with your hands:

• Start by making your own vanilla marzipan or use a shop-bought version to save time.
• Brush the cake with apricot jam or warm, sieved jam diluted with a little water to create a sticky surface for the marzipan to adhere to.
• Carefully lift the marzipan and unroll it on top of the cake, ensuring there is enough to cover each side. If not, quickly remove and adjust.
• Use your fingertips and palms to gently smooth and flatten the marzipan, working from the top of the cake downwards. Stretch and pull the marzipan gently to avoid any bubbles forming.
• Work quickly to prevent the marzipan from drying and breaking.
• Use a sharp knife or single-edge blade razor to trim away any excess marzipan, cutting close to the sides of the cake.
• Once the marzipan is smooth and even, you can proceed to decorate with icing or fondant.

By following these steps, you can achieve a professional-looking finish on your wedding cake, creating a smooth and bubble-free surface with your hands.

How to stack fondant-covered layers

To stack fondant-covered layers, start by draping the fondant over your rolling pin to position it over the cake. If your layers and fondant are smaller and more manageable, you can simply pick up the fondant with your hands and drape it over the buttercream-frosted layers. Smooth the fondant over the top and edges of the cake, using your hands or a fondant smoother, and then trim the excess at the bottom with a sharp knife or razor blade.

Once your layers are covered in fondant, you can begin stacking them on top of each other. Use toothpicks to hold the layers in place and be careful, as once the fondant hits the buttercream, you can only stretch it a bit and can't reposition it.

If you're working with a large cake, you may need to thin the jam with a little water to get the right consistency. Bring the mixture to a boil, then pour it through a sieve into a bowl, pressing any fruit pieces through to extract the liquid. Leave it to cool until it's warm, not hot, before using it to brush onto your cake.

If your cake has peaked in the middle during baking, you'll need to carefully slice it flat to ensure a smooth finish. However, if it's just gently domed, there's no need to worry.

Finally, when stacking your layers, be sure to work quickly. This will help prevent the rest of the fondant from breaking off as you work.

How to trim excess marzipan

Once you have covered your wedding cake with marzipan, you will need to trim the excess. To do this, use a single-edge blade razor or a sharp knife to trim the excess marzipan all around the cake, making sure to cut close to the sides of the cake. You can also use your hands to smooth the marzipan and ensure there are no bubbles. If you are using fondant, you can drape it over your rolling pin to position it over your cake. If your layers are smaller, you can pick up the fondant with your hands and drape it over the buttercream-frosted layers. Smooth the fondant over the top and edges, then trim the bottom. Be careful, as once the fondant touches the buttercream, you can only stretch it a little – you can't reposition it.

Frequently asked questions