Marzipan Wedding Cake: Easy Application Techniques For Beginners

Marzipan is a sweet almond paste that is often used as a middle layer in wedding cakes. It helps to lock in moisture and create a flat, smooth surface for decorating. Here are some tips on how to put marzipan on a wedding cake:

- First, make your own marzipan or use a shop-bought version if you are short on time.

- If your cake has peaked in the middle during baking, slice it flat. If it is just gently domed, you can leave it as it is.

- Knead the marzipan lightly until it is smooth, then roll it out on a worktop dusted with icing sugar.

- Roll the marzipan into a disc about 1cm thick and 1-2cm wider than the diameter of your cake.

- Brush the top of the cake with sieved jam and let it set for a few minutes. This will help the marzipan stick.

- Turn the cake upside down onto the marzipan and gently wiggle it to ensure the top is stuck firmly.

- Trim any excess marzipan, leaving a 2cm border.

- Turn the cake right-side up and brush more jam around the sides 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.

- Trim one end of the marzipan straight and press it firmly against the cake, with the straight edge running along the bottom.

- Smooth the cake with a cake smoother and let the marzipan dry for 4-5 days before applying the final icing.

How to make a marzipan topper for a wedding cake

Making a wedding cake is a fun and creative process, and adding a marzipan topper is a great way to add a unique and delicious touch to your cake. Here is a step-by-step guide on how to make a marzipan topper for a wedding cake:

Step 1: Prepare the Marzipan

Before you begin, you'll need to decide if you want to make your own marzipan or use a store-bought version. If you're short on time, buying ready-made marzipan is a convenient option. However, if you want to make your own, you can create a basic marzipan recipe using finely ground blanched almonds and powdered sugar.

Step 2: Create the Topper Design

The design of your marzipan topper can vary depending on your creativity and the theme of the wedding. A popular option is to create a topper in the form of the bride and groom, or you can opt for more abstract designs such as flowers, monograms, or other decorative elements. Keep in mind that marzipan is a delicious edible modelling dough, so you can get creative with your sculpting skills.

Step 3: Sculpting Tips

When sculpting your marzipan topper, it's generally better to cut out material than to add it. In other words, try to squeeze, tug, bend, and shape a single piece of marzipan rather than adding additional chunks. This will result in a more solid and stable structure. For example, when creating features like the nose, form the holes under the eyebrows and round the cheeks instead of adding separate pieces.

Step 4: Assembly

Once you've sculpted the individual components of your topper, it's time to assemble them. If you're creating a topper with multiple parts, such as a bride and groom, it's recommended to keep them separate until they are dressed. This will make the dressing process easier and reduce the chances of damaging one piece while working on the other. Use a toothpick to reinforce the connection between the head and body to ensure they stay securely attached.

Step 5: Dressing and Finishing Touches

After assembling your topper, it's time to dress it. You can use fondant, an elastic sugary dough, to create clothing or additional decorative elements. Roll the fondant flat between two sheets of parchment paper, aiming for a thickness of about 1/8 inch. Drape the fondant over your topper, trim as needed, and press it against the marzipan where you want it to stick. You can also add finishing touches like silver sprinkles to enhance the design.

Step 6: Painting and Detailing

To bring your marzipan topper to life, use a fine paintbrush and food colouring to paint facial features and hair. You can dilute the food colouring with water to create different shades, such as light and dark brown for hair. Allow your topper to dry completely before placing it on the wedding cake.

By following these steps, you'll be able to create a unique and personalised marzipan topper for your wedding cake. Remember to plan ahead, as creating a marzipan topper can take some time, and ensure that you have all the necessary tools and ingredients before you begin. Happy crafting!

How to roll out marzipan for a wedding cake

Rolling out marzipan for a wedding cake is a simple process, but it requires patience and precision. Here is a step-by-step guide to help you achieve a smooth and professional finish:

Prepare the Work Surface:

Before you begin, gather your equipment and ingredients. You will need a worktop or a flat surface, a rolling pin, a sharp knife, and icing sugar or cornflour to dust the surface. It is important to note that marzipan can react with cornflour, leading to mould and cracking, so icing sugar is recommended.

Prepare the Marzipan:

Start by lightly kneading a generous amount of marzipan until it is smooth. You can make your own marzipan or use a shop-bought version to save time. If your marzipan feels cold and hard, soften it in the microwave for a few seconds. Be careful not to overdo it, as the oil in the marzipan can get very hot.

Measure the Cake:

Use a piece of string to measure the diameter of the top of your cake. Cut the string to this length. You will use this string as a guide to ensure you roll out the marzipan to the correct size.

Roll Out the Marzipan:

Dust your work surface with icing sugar. Roll out the marzipan using a rolling pin. Aim for a disc shape that is slightly wider than the length of your string guide. The ideal thickness is about 1cm (½ inch), and it should be 1-2cm (½-1 inch) wider than the diameter of your cake. Ensure the marzipan doesn't stick to the worktop by dusting underneath it with more icing sugar if needed.

Apply the Marzipan to the Cake:

Brush the top of your cake with a thin layer of warm jam, such as apricot jam, and let it set for a few minutes. This step will help the marzipan stick to the cake. Then, carefully lift the marzipan with the help of the rolling pin and place it over the cake. Gently unroll it and ease it down the sides, smoothing it out as you go.

Trim and Smooth:

Once the marzipan is in place, use a sharp knife to trim any excess, leaving a small border of about 2cm (1 inch). Gently press the knife into the gap caused by the curve of the cake and scrape it upwards to level it with the side of the cake. Turn the cake right-side up, and you should have a flat top surface and straight sides.

Allow to Dry:

Before applying any additional decorations or icing, allow the marzipan to dry completely. This typically takes about 4-5 days at room temperature.

How to apply marzipan to a wedding cake

Applying marzipan to a wedding cake is a great way to lock in moisture and create a smooth surface for decorating. Here is a step-by-step guide on how to achieve a neat and professional finish:

Prepare the Cake:

Before applying marzipan, ensure your cake is level and has cooled completely. If the original top surface is bumpy, turn it over so that the bottom faces upwards, giving you a smooth surface to work on. If your cake has a peaked top, carefully slice it flat.

Prepare the Jam:

Bring apricot jam to a boil with a splash of water, then strain it through a sieve to make it smooth and lump-free. This step is important as the chemicals in apricot skin can cause the marzipan to "blow" away from the cake. The jam will be used to help the marzipan stick to the cake.

Prepare the Work Surface:

Dust your work surface with icing sugar. Do not use flour or cornflour as these can react with the marzipan, causing mould and cracking.

Prepare the Marzipan:

Knead the marzipan lightly until smooth. If your marzipan is hard, you can soften it in the microwave for a few seconds. Roll out the marzipan on the dusted surface to a thickness of about 0.5 cm to 1 cm, ensuring it is wide enough to cover the cake. Rotate the marzipan after every few rolls to prevent it from sticking.

Apply the Marzipan:

Brush the cake board with a little jam where you want to place the cake. This will help it stick. Brush the cake with jam as well, and leave it for a few minutes to set.

Now, 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 slowly mould the marzipan down the sides. Trim off any excess marzipan with a sharp knife.

Final Steps:

Give the cake a final polish with an icing smoother if you have one. Leave the marzipan to dry for at least 48 hours before applying any additional icing. This step is crucial, as it allows the marzipan to harden and prevents moisture from seeping into the outer covering.

How to seal a wedding cake with marzipan

Sealing a wedding cake with marzipan is a great way to ensure the cake stays moist and acts as a smooth base for icing. Here is a step-by-step guide on how to seal a wedding cake with marzipan:

Step 1: Prepare the Jam and Cake

Firstly, thin some jam with a little water and bring it to a boil. Sieve the jam into a bowl, pressing any fruit pieces to extract liquid. Leave it to cool until it is just warm. If your cake has peaked in the middle, slice it flat; if it is gently domed, you can leave it as is.

Step 2: Prepare the Marzipan

Lightly knead a generous amount of marzipan until it is smooth. Then, on a worktop dusted with icing sugar, roll out the marzipan into a disc about 1cm thick and 1-2cm wider than the diameter of your cake. Dust the underside of the marzipan with icing sugar to prevent sticking.

Step 3: Apply Jam to the Cake

Brush the top of the cake with the sieved jam and let it set for a few minutes. This step helps the marzipan stick to the cake.

Step 4: Apply Marzipan to the Top of the Cake

Turn the cake upside down onto the marzipan and gently wiggle it to ensure the top is firmly stuck. Trim any excess marzipan, leaving a 2cm border. Use a knife to gently press and smooth the marzipan up to the sides of the cake, levelling it with the top surface.

Step 5: Turn the Cake Right Side Up and Apply Jam to the Sides

Carefully turn the cake right side up, and you should have a flat top surface and straight sides. Brush more sieved jam around the sides of the cake and onto the edge of the top disc of marzipan.

Step 6: Apply Marzipan to the Sides of the Cake

Knead the marzipan trimmings with some extra marzipan until smooth. Roll it into a strip slightly wider than the height of the cake. You can also roll two or three strips, each covering a portion of the cake's circumference, as this is easier to manage.

Step 7: Smooth and Dry the Marzipan

Trim one end of the marzipan strip straight and press it firmly against the cake, with the straight edge running along the bottom. Trim away any excess marzipan from the top of the cake. Smooth the cake with a cake smoother. Allow the marzipan to dry for 4-5 days at room temperature before applying any icing.

Your wedding cake is now sealed and ready for further decoration or icing!

How to dry marzipan on a wedding cake

Once you've applied the marzipan to your wedding cake, you'll need to let it dry before adding the final layer of icing.

Marzipan is usually left to dry for around 4-5 days or around 48 hours, or 2 days, before the cake is iced and decorated. This is to ensure that the marzipan layer seals the cake properly, preventing moisture from seeping through and discolouring the icing. It also helps to create a smooth base for the final icing layer.

To dry the marzipan, place the cake in a cardboard box so that the air can circulate while the cake is protected from dust. Do not put the cake in an airtight container. You'll know when the marzipan is dry as it will feel almost crusty to the touch.

If you're in a hurry, you can skip the drying process if the cake will be eaten within a week.

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