Junior Rasmussen
Marzipanning a round wedding cake is a great way to lock in moisture and create a smooth surface for decoration. This technique is ideal for traditional wedding cakes and can be achieved by first brushing the cake with apricot jam, then rolling out marzipan and placing the cake upside down on top. You can then cut around the edges, trim any excess marzipan, and smooth the sides and top to create a neat finish.
| Characteristics | Values |
|---|---|
| Purpose | To create a smooth surface for icing and to prevent the cake from drying out |
| Jam | Apricot |
| Marzipan | Vanilla |
| Technique | Brush cake with jam, place cake upside down on marzipan, trim excess marzipan, turn cake right side up |
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What You'll Learn
How to make vanilla marzipan
To make vanilla marzipan, you will need:
- Confectioner's sugar
- Finely ground almonds
- Egg whites
- Salt
- Almond extract
- Lemon juice
- Vanilla extract
- Alcohol (optional)
Mix the ingredients in a blender or food processor until perfectly blended. Cover and chill until firm, for 24 hours.
To marzipan a round wedding cake, first, brush the top of the cake with apricot jam. Roll out the marzipan and place the cake upside down on top. Cut around the edges and lift the cake onto a cake board. Measure the length and width of the cake and spread jam around the sides. Cut out four marzipan strips using these measurements and stick them around the sides. Smooth the sides and top.
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How to apply marzipan to a round cake
Applying marzipan to a round cake is a great way to create a smooth surface for icing and to lock in moisture. Here is a step-by-step guide on how to do it:
First, make sure your cake is level. If it has peaked in the middle, carefully slice it flat. Then, brush the top of the cake with a layer of jam. You can use apricot jam, or any other type of jam that has been thinned with a little water and boiled. Leave the jam to set for a few minutes.
Next, roll out your marzipan. Place the cake upside down on top of the marzipan and cut around the edges. Lift the cake and place it onto a cake board. Measure the length and width of the cake and spread jam around the sides. Cut out four marzipan strips using these measurements and stick them around the sides of the cake.
Smooth the sides and top of the cake with a knife to create a flat, even surface. Trim any excess marzipan, leaving a small border. Gently press the knife up into the gap caused by the curve of the cake and scrape it up smoothly so that it is level with the side of the cake.
Finally, carefully turn the cake the right way up. You should now have a perfectly flat top surface and straight sides, ready for icing.
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How to level the top of a cake
To level the top of a cake, you should first slice it flat if it has peaked in the middle during baking. If the cake is just gently domed, you don't need to do this. Next, brush the top with apricot jam. You can make your own jam by thinning it with a little water so that it's the consistency of double cream, then bringing it to the boil and pouring it through a sieve into a bowl. Leave the jam to cool until it's warm, then brush it onto the cake. Leave it for a few minutes to set.
Now it's time to add the marzipan. Roll out some marzipan and place the cake upside down on top. Cut around the edges and lift the cake onto a cake board. Measure the length and width of the cake and spread jam around the sides. Cut out four marzipan strips using these measurements and stick them around the sides. Smooth the sides and top.
Turn the cake the right way up and 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. You should now have a perfectly flat top surface and straight sides.
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How to prepare jam for marzipan
To prepare jam for marzipan, first thin the jam with a little water so that it's the consistency of double cream. Bring this to the boil and 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 top of the cake with the sieved jam and then leave for a few minutes for it to set. This helps the marzipan stick to the cake. Turn the cake upside down onto the marzipan and wiggle it gently so the top is stuck firmly.
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.
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How to trim excess marzipan
Marzipan is a great way to add a smooth finish to a round wedding cake and lock in moisture. To trim excess marzipan, first, brush the top of the cake with sieved jam and leave for a few minutes to set. Then, turn the cake upside down onto the marzipan and wiggle it gently to ensure the top is stuck firmly. Next, 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. Finally, carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides.
To prepare the cake for marzipan, level the top of the cake and brush the top with boiled apricot jam. Roll out some marzipan and place the cake upside down on top. Cut around the edges and lift and place the cake onto a cake board. Measure the length and width of the cake and spread jam around the sides. Cut out four marzipan strips using these measurements and stick the strips around the sides. Smooth the sides and top.
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Frequently asked questions
Marzipanning a wedding cake helps to trap moisture in the cake and stop it from staling. It also provides a smooth surface for the final icing to be neater.
Apricot jam is a good option, but you can also thin the jam with a little water so that it's the consistency of double cream and bring this to the boil.
First, make sure the top of the cake is level. Then, brush the top with jam and leave a few minutes for it to set. Turn the cake upside down onto the marzipan and wiggle it gently so the top is stuck firmly. Trim any excess marzipan and use a knife to gently press up into the gap caused by the curve of the cake, scraping it up smoothly so that it's level with the side of the cake.
Measure the length and width of the cake and spread jam around the sides. Cut out four marzipan strips using these measurements and stick the strips around the sides. Smooth the sides and top.
