Marzipan Fruit Wedding Cake: A Step-By-Step Guide

Marzipan is a great way to add a smooth finish to a fruit wedding cake. It also helps to lock in moisture and prevent staling. To marzipan a fruit wedding cake, you'll need to roll out the marzipan into a disc that's slightly wider than the diameter of your cake. You'll also need to trim any excess marzipan, leaving a border, and then turn the cake the right way up to create a flat top surface and straight sides.

How to make vanilla marzipan

To make vanilla marzipan, you'll need the following ingredients:

• Confectioner's sugar
• Finely ground almonds
• Egg whites
• Salt
• Almond extract
• Lemon juice
• Vanilla extract
• Alcohol (optional)

First, blend the above ingredients in a blender or food processor until perfectly blended. Then, cover and chill the mixture until firm, for around 24 hours.

Once the mixture is ready, lightly knead it so that it's smooth. Dust a worktop with icing sugar and roll the marzipan out into a disc about 1cm thick and 1-2cm wider than the diameter of your cake. You can then place the disc on top of your cake and trim any excess marzipan, leaving a 2cm border. Turn the cake the right way up and you should be left with a flat top surface and straight sides.

Rolling out the marzipan

First, lightly knead a generous amount of marzipan until it's smooth. This step is essential to ensure the marzipan is pliable and easy to work with. Next, prepare your work surface by dusting it with icing sugar. This will prevent the marzipan from sticking as you roll it out.

Now, it's time to roll out the marzipan. Aim for a thickness of approximately 1 cm. Use a rolling pin to roll the marzipan into a disc that is slightly larger than the diameter of your cake. The ideal size is 1-2 cm wider, ensuring you have enough marzipan to cover the cake's edges. As you roll, periodically check the underside of the marzipan and dust with more icing sugar if needed to prevent sticking.

Once you have rolled out the marzipan to the desired size, carefully lift it and place it over your cake. Gently press the marzipan against the cake, smoothing it out to eliminate any air bubbles or creases. Trim any excess marzipan, leaving a 2 cm border. Use a knife to gently press into the gap caused by the curve of the cake and then scrape it up smoothly to level it with the side of the cake.

Finally, turn the cake the right way up, and you should have a perfectly flat top surface and straight sides. Now, your cake is ready for the final icing!

Preparing the cake

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

First, make your own vanilla marzipan or use a shop-bought version if you are short on time. Lightly knead a generous amount of marzipan so that it’s smooth and then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake. Check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar.

If the cake has peaked in the middle during baking, carefully slice it flat. If the cake is just gently domed, there’s no need. Thin the jam with a little water so that it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid. Leave until warm before using.

Brush the cake with the sieved jam and then place the marzipan disc on top. Trim any excess marzipan, leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake and then scrape it up smoothly so that it’s level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides.

Applying the marzipan

First, prepare your marzipan by lightly kneading it until it's smooth. Dust your work surface with icing sugar to prevent sticking, and roll out the marzipan into a disc. The disc should be about 1cm/½in thick and 1-2cm/½-2in wider than the diameter of your cake. This extra width will ensure that the marzipan covers the sides of the cake completely.

Next, carefully place the disc of marzipan on top of your cake. If your cake has a slight dome shape, there's no need to slice it flat. The marzipan will help to create a smooth surface for the final icing. Gently press the marzipan down, ensuring it adheres to the cake and doesn't create any air pockets.

Now, it's time to address the sides of the cake. Using a knife, trim any excess marzipan, leaving a 2cm/1in border. Gently press the knife into the gap caused by the curve of the cake and scrape upwards to level the marzipan with the side of the cake. Turn the cake the right way up, and you should have a flat top surface and straight sides.

To finish, brush the sides of the cake and the edge of the top disc of marzipan with sieved jam. This will help the next layer of marzipan stick and create a seamless finish. Knead the marzipan trimmings along with some extra marzipan until smooth, and roll it into a strip slightly wider than the height of the cake. Carefully place this strip around the sides of the cake, pressing gently to adhere it to the jam-brushed surface.

By following these steps, you'll achieve a beautifully marzipaned fruit wedding cake, ready for the final icing. The marzipan layer not only adds flavour but also helps to trap moisture, keeping your cake fresh and delicious.

Trimming the marzipan

• Start by lightly kneading a generous amount of marzipan until it is smooth. This will make it easier to work with and ensure a seamless finish.
• Next, you'll want to roll out the marzipan. Dust your work surface with icing sugar to prevent sticking, and roll the marzipan into a disc. Aim for a thickness of about 1cm (or 1/2 inch) and make sure it's slightly wider than your cake's diameter—around 1-2cm (or 1/2-1 inch) wider.
• Once you have your marzipan disc, carefully place it on top of your cake. Gently press it down, ensuring it adheres smoothly to the surface.
• Now, for the trimming! Using a sharp knife, carefully trim away any excess marzipan, leaving a border of about 2cm (or 1 inch). Take your time with this step to ensure a precise finish.
• To achieve a smooth, level edge, gently press your knife into the gap caused by the curve of the cake. Then, scrape the knife upwards smoothly so that the marzipan is level with the side of the cake. This technique will give you a neat, straight edge.
• Finally, turn the cake the right way up. You should now have a perfectly flat top surface and straight sides, ready for the next steps of decorating your wedding cake!

Frequently asked questions