Marzipan Wedding Cake Decorating: Easy, Elegant Ideas

Marzipan is a delicious and versatile ingredient that can be used to create beautiful and elegant wedding cakes. From intricate marzipan flowers and figurines to smooth marzipan-covered tiers, the possibilities are endless. In this guide, we will explore the art of decorating a wedding cake with marzipan, covering everything from making your own marzipan to achieving a flawless finish. We will also discuss the symbolic meaning of marzipan in wedding cakes and share a special recipe for a German marzipan wedding cake. By the end, you will be inspired to create your own marzipan masterpiece!

How to make your own marzipan from scratch

Making your own marzipan from scratch is a simple process, but it will require a food processor. Here is a recipe for making your own marzipan, which can be used as a base for decorating a wedding cake.

Ingredients:

• 1 1/2 cups of very finely ground blanched almond flour
• 1 1/2 cups of powdered sugar (or powdered Erythritol for a sugar-free version)
• 2 teaspoons of pure almond extract
• 1 teaspoon of food-grade rose water
• 1 egg white or 3 tablespoons of water or a liquid sweetener (e.g. agave syrup, corn syrup, etc.)

Method:

Add the almond flour and powdered sugar to a food processor and pulse until combined and any lumps are broken up. Then, add the rose water, almond extract, and egg white or water/liquid sweetener and pulse a couple of times until the dough holds together and forms a ball.

If the dough is too dry and doesn't hold together, add a tiny bit more water (or syrup). Make sure to add just a little until a thick dough is formed. If it's too sticky and wet, add more almond flour.

Take out the marzipan ball and knead it on a clean surface for about 30 seconds. You can now shape it into a log, wrap it up in cling wrap and refrigerate it. It will firm up slightly in the refrigerator, making it easier to work with when shaping or rolling out on a cake.

Tips:

• If you don't have a food processor, you can use a small stand mixer or, if you're using fine almond flour, you can mix the ingredients in a bowl by hand. However, the resulting marzipan won't be as smooth.
• You can use store-bought blanched and finely ground almond flour or make your own by covering whole almonds with boiling water. When the water is lukewarm, you can easily slip off the skins. Then, drain and pat them dry before processing them into a flour in a food processor.
• If you want to make a larger batch, simply double the recipe.
• This marzipan will keep in the refrigerator for at least a month or up to 6 months in the freezer.

Using Marzipan to Decorate a Wedding Cake:

Once you've made your marzipan, you can use it to decorate your wedding cake. Here is a simple method for doing so:

• First, make sure your cake is on a flat surface. Use a serrated knife to level the top of the cake, if needed.
• Bring some apricot jam to a boil with a splash of water, then strain it through a sieve to make it smooth and lump-free.
• Brush the cake board with a little of the apricot jam where you want to place the cake. This will help it stick.
• Turn the cake over and stick it down to the cake board. This will give you a flat surface to decorate.
• Use a piece of string to measure the top and sides of the cake, then cut the string to the length you've measured. This will be your guide for how big to roll out the marzipan.
• Brush the cake with the rest of the apricot jam so that the marzipan will stick, and leave it for a few minutes to set.
• Dust your surface with icing sugar and roll out the marzipan slightly wider than the length of the string – this makes it easier to mould onto the cake.
• Use a rolling pin to help you lift the marzipan and place it over the cake. Carefully unroll it and ease it down the sides, smoothing the surface as you go.
• Trim any excess marzipan from the base with a sharp knife and give it a final polish with an icing smoother, if you have one.
• Leave the marzipan to dry out for at least 24 hours, or up to 3 days, before covering with icing.

And there you have it! A delicious, homemade marzipan-decorated wedding cake.

How to roll out marzipan to cover a cake

Rolling out marzipan to cover a cake is a simple process, but it requires patience and a steady hand. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Work Surface

Before you begin, make sure your work surface is clean and dusted with a thin layer of icing sugar. Do not use flour or cornflour, as these can cause the marzipan to become sticky and difficult to work with.

Step 2: Knead the Marzipan

Take the marzipan and begin to knead it on your prepared surface. Wear food-safe gloves if you have them to avoid getting the marzipan sticky. Knead the marzipan until it softens and becomes pliable. If your marzipan is hard and cold, you can soften it in the microwave for a few seconds, but be careful not to overdo it.

Step 3: Roll Out the Marzipan

Using a rolling pin, start to roll out the marzipan. Roll it back and forth, rotating the marzipan frequently to prevent it from sticking to the surface. Continue rolling until the marzipan is flattened to a thickness of approximately 3-5mm. You can use marzipan spacers to ensure an even thickness if you have them, but it's not necessary.

Step 4: Measure and Cut the Marzipan

To ensure you have enough marzipan to cover your cake, you can use a piece of string to measure the top and sides of the cake, then cut the string to the measured length. Alternatively, you can simply gauge by eye if you prefer. Once you're happy with the size, use a sharp knife to cut the marzipan, leaving a little excess around the base.

Step 5: Lift and Place the Marzipan

Now for the tricky part! Place your rolling pin in the middle of the rolled-out marzipan. 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 carefully lift it, so the marzipan hangs down on either side. Bring the marzipan close to the edge of the cake board or the cake itself, then roll the rolling pin over the top of the cake, allowing the marzipan to drape over it.

Step 6: Smooth and Trim the Marzipan

Lightly smooth the marzipan over the cake with your hands, starting with the top and working your way down the sides. Use a cake smoother if you have one to help achieve a neat finish. Trim away any excess marzipan from the base with a sharp knife, leaving a little extra to prevent the marzipan from rising up when you smooth it again.

Step 7: Final Touches

If you're happy with the coverage, give the marzipan a final polish with a cake smoother if desired. Now, your cake is ready for further decoration or to be served as it is!

Tips:

• If you're covering a fruitcake, use apricot jam as an adhesive between the cake and the marzipan. This will help to seal the cake and prevent moisture from seeping through.
• If you're using buttercream, jam, or frosting as an adhesive, be sure to cover the bottom edge of the cake as well as the top and sides, so the marzipan has a proper surface to stick to.
• If you're covering a sponge cake, consider "double-covering" it with a layer of marzipan and then sugarpaste or fondant for a smoother finish, especially if it's for an important occasion like a wedding.

How to make marzipan decorations

Marzipan is a type of almond paste that is readily available in grocery stores. It can also be made at home by mixing ground almonds, powdered sugar, and egg whites. It is a smooth, pliable, and fondant-like substance used for covering cakes, making shapes, edible decorations, and candy. Here are some tips for making marzipan decorations:

Preparing the Marzipan

Before you start making your decorations, prepare your marzipan. If you are making it from scratch, the basic recipe involves blanching and grinding almonds, and mixing them with powdered sugar, almond essence, golden syrup, and water. You can also add food colouring to the marzipan, but avoid using liquid colours as they can make the marzipan soggy. Use food pastes or gel food colouring instead.

Working with Marzipan

Marzipan is similar to working with sugarpaste, but it will start to harden when exposed to air, so keep any unused marzipan wrapped in plastic. Keep a bowl of icing sugar handy to stop your fingers from getting sticky and to roll out the marzipan. Do not use cornflour, as it can cause mould and cracking in the marzipan.

Making the Decorations

Marzipan can be used to create a variety of decorations, from simple shapes like flowers and leaves to more intricate designs like fruits and figurines. You can use cookie cutters to cut out shapes, or mould the marzipan by hand. If you are making figurines, it is better to cut out the material than to add it, as your piece will be more solid. You can stick pieces together using a little cooled boiled water.

Drying and Storing the Decorations

Allow your marzipan decorations to dry uncovered at room temperature for 24 hours before using. You can store them lightly covered at room temperature or in the refrigerator. Marzipan will dry out if left uncovered for too long, so keep it wrapped tightly in plastic when not in use.

How to use marzipan as a base for icing

Marzipan is a great base for icing and is often used in wedding cakes and Christmas cakes. Here is a step-by-step guide on how to use marzipan as a base for icing:

Step 1: Prepare the Cake Board

First, clean your cake board with a small amount of cooled boiled water or vodka. This will ensure that your cake doesn't move when you ice it. Place a small amount of buttercream, jam, or frosting in the middle of the board to act as an adhesive for your cake.

Step 2: Prepare the Cake

If the top surface of your cake is bumpy, turn it over so that the bottom is facing upwards. This will give you a smooth surface to work on. Warm some apricot jam or marmalade in the microwave until it is runny, and then brush it over the top and sides of the cake. This will act as an adhesive for the marzipan.

Step 3: Roll Out the Marzipan

Lightly knead the marzipan and place it on a surface dusted with icing sugar. Do not use flour or cornflour. Roll out the marzipan into a circle with a thickness of about 0.5 cm. Rotate the marzipan after every few rolls to prevent it from sticking to the surface.

Step 4: Apply the Marzipan to the Cake

Gently slide your hands under the marzipan and lift it onto the cake. Use your palms to smooth the top of the cake first, then mould the marzipan to the upper edges, working your way down the sides slowly. Trim off any excess marzipan with a sharp knife.

Step 5: Let the Marzipan Dry

Place the marzipan-covered cake in a cardboard box and let it dry for a couple of days. This will help seal the cake and create a smooth base for your icing.

Step 6: Apply the Icing

Once the marzipan is dry, lightly knead and roll out your sugarpaste or fondant icing on a surface dusted with icing sugar. Brush a little cooled boiled water over the marzipan and exposed board to help the icing stick. Lift and drape the icing over the cake, using the same technique as you did for the marzipan.

Step 7: Smooth and Polish the Icing

Use your palms to gently mould the icing to the cake, making small, quick movements. Be careful not to catch your fingernails on the icing! Use an icing smoother to bring out a natural sheen on the icing.

Your cake is now ready to be decorated further!

How to use marzipan to create a topper

Marzipan is a versatile medium for creating cake toppers, from simple cone-shaped trees to intricate bride-and-groom figurines. Here are some tips and steps to help you create your own marzipan topper:

Choosing Marzipan

You can make your own marzipan with finely ground blanched almonds and powdered sugar, or buy a ready-made version if you're short on time.

Tools and Techniques

You can use simple tools like toothpicks and small spoons or more specialised modelling tools to shape the marzipan. It's generally better to cut away material than to add it, as this will result in a more solid structure. For example, when sculpting a face, it's better to form the holes under the eyebrows and round the cheeks than to add the nose as a separate piece. Remember to trim off some of the 'flesh' after carving the body, as adding fondant can make the figure look chubbier than intended.

Creating Figurines

When creating figurines, it's best to work on the body and head separately to minimise the risk of damaging one while working on the other. You can reinforce the connection between the two with a toothpick, but remember to inform those eating the cake about the toothpick to avoid any surprises! Paint on facial features and hair using a fine paintbrush and food colouring, which you can dilute with water if desired.

Other Topper Ideas

If you're not creating figurines, you can use marzipan to make simple shapes like cones. For example, you can create a forest of evergreen trees by rolling marzipan into cone shapes, inserting a pretzel stick as a trunk, and decorating with green sanding sugar, sprinkles, or powdered jelly. These can be made several days in advance and are perfect for wedding cakes or cupcakes.

Frequently asked questions