Marzipan Wedding Cake: The Perfect Timing Guide

Marzipan is a key ingredient in wedding cakes, particularly fruit cakes. It is made from bittersweet almonds, sugar, and rosewater, with the almonds and sugar symbolising the ups and downs of a marriage. The addition of rosewater symbolises the love in the relationship.

Marzipan is typically added to a wedding cake in the form of a layer between the cake and the icing. This layer seals the cake, preventing moisture from seeping through and discolouring the icing. It also provides a smooth base for the icing, giving the cake a professional finish.

The process of applying marzipan involves kneading and rolling out the marzipan to a suitable thickness, before draping it over the cake and smoothing it with the palms of your hands. The cake is then left to dry out for a couple of days before the final icing is applied.

How to prepare the cake before marzipanning

Preparing your cake before marzipanning is a crucial step in the cake-making process. Here is a detailed, step-by-step guide on how to prepare your cake:

Step 1: Level the Cake

Use a serrated knife to level the top of the cake. This step ensures that you have a flat surface to work on, making it easier to apply the marzipan smoothly and evenly. If your cake has any uneven areas or a domed top, simply cut away the excess to create a flat surface.

Step 2: Prepare the Cake Board

Clean your cake board by removing any cellophane and wiping it down with slightly cooled boiled water or vodka. This step removes any dust or dirt that may be present. Apply a small amount of frosting, such as buttercream, jam, or apricot jam, to the centre of the board. This will act as an adhesive and help secure the cake in place while you work on it.

Step 3: Apply a Filling (Optional)

If you are making a layered cake, apply a thin layer of filling to the centre of the cake. Be careful not to use too much, as it may slide when you start covering the cake. Spread the filling evenly using a palette knife, and then place the second layer of cake on top.

Step 4: Secure the Cake to the Board

Place the cake on the prepared board, ensuring that the centre of the cake aligns with the frosting you applied earlier. Gently press down to secure the cake in place.

Step 5: Apply a Jam Coating (For Fruit Cakes)

If you are making a fruit cake, it is essential to apply a thin, even layer of apricot jam over the entire cake. Bring the apricot jam to a boil with a splash of water, strain it through a sieve to remove any lumps, and let it cool. Then, use a palette knife to spread the jam evenly over the cake. This step will help the marzipan stick securely and create a smooth base for the final icing layer.

Step 6: Measure the Cake

Before rolling out your marzipan, it is crucial to measure your cake to ensure you have enough marzipan to cover it. Use a piece of string to measure the top and sides of the cake, then cut the string to the length you measured. This will be your guide for rolling out the marzipan to the correct size.

Now you have prepared your cake, you are ready to begin the marzipanning process. Remember to allow sufficient time for the marzipan to set properly before applying the final layer of icing. Enjoy creating your delicious masterpiece!

The importance of marzipan for sealing and preserving the cake

Marzipan is an important ingredient in sealing and preserving a cake. It is a paste made from sugar and almonds, which has been used in the Middle East and Mediterranean regions for centuries. When used in cakes, it acts as a protective layer, preventing moisture from seeping through the icing and causing discolouration. This is especially important for fruit cakes, which are often stored for long periods and displayed during celebrations like Christmas.

Marzipan also provides a smooth base for the icing, giving the cake a professional finish. It is easy to work with and can be moulded into decorative shapes, making it a popular choice for special occasion cakes like wedding cakes. The process of applying marzipan involves warming jam or marmalade and spreading it on the cake before rolling out the marzipan and draping it over the cake. The marzipan is then trimmed, polished, and left to dry for a couple of days before the final icing is applied.

In addition to its functional benefits, marzipan also holds symbolic significance in some cultures. For example, in Germany, marzipan is used in wedding cakes to represent the ups and downs of marriage, with the bittersweet almonds and sugar symbolising the bitter times and the good times shared by the couple. Rosewater, another ingredient in marzipan, symbolises the love in the relationship.

Overall, marzipan plays a crucial role in sealing and preserving cakes, while also adding symbolic value and decorative appeal. It is an essential ingredient for creating beautiful and delicious cakes that will last for special occasions.

How to roll out the marzipan

Rolling out the marzipan is a delicate process that requires patience and precision. Here is a step-by-step guide on how to roll out the marzipan for a wedding cake:

Step 1: Prepare the Work Surface

Lightly dust a clean work surface with icing sugar. Do not use flour or cornflour as they can toughen the marzipan.

Step 2: Knead the Marzipan

Take a generous amount of marzipan and lightly knead it until it is smooth and pliable. This will make it easier to roll out and handle.

Step 3: Measure the Cake

Use a piece of string or a measuring tape to measure the diameter of the cake. This will help you determine how big to roll out the marzipan.

Step 4: Roll Out the Marzipan

Use a rolling pin to roll out the marzipan into a circle that is slightly wider than the diameter of your cake. Aim for a thickness of about 0.5 cm to 1 cm. Rotate the marzipan after a few rolls to prevent it from sticking to the surface and to ensure even thickness.

Step 5: Lift and Place the Marzipan

Gently slide your hands or a rolling pin under the marzipan and carefully lift it. Place it over the cake, centring it as best you can.

Step 6: Smooth and Mould the Marzipan

Use the palms of your hands to gently smooth and mould the marzipan onto the cake. Start with the top of the cake, then work your way down the sides, taking your time. Marzipan is malleable, so keep going until the cake is covered smoothly.

Step 7: Trim the Excess

Once the cake is covered, use a sharp knife to trim away any excess marzipan, leaving a small border. Carefully turn the cake right-side up, and you should have a flat top surface and straight sides.

Step 8: Allow the Marzipan to Dry

Before applying the final icing, it is best to let the marzipan dry for a couple of days at room temperature. This will help seal the cake properly and prevent moisture from seeping through the icing. Place the cake in a cardboard box to protect it from dust while allowing air circulation.

How to apply the marzipan to the cake

Applying marzipan to a cake is a simple process, but it requires a delicate touch. Here is a step-by-step guide on how to apply marzipan to a cake:

Preparation:

• Ensure your work surfaces and hands are clean before you begin.
• Marzipan needs to be worked with quickly, so have all your tools and materials ready.
• If your cake has a bumpy surface, carefully turn it over so that the bottom is now facing upwards. This provides a smoother surface to work on.
• Warm some apricot jam or smooth marmalade and spread it evenly over the top and sides of the cake. This will help the marzipan stick to the cake.

Rolling out the marzipan:

• Dust your work surface with icing sugar. Do not use flour or cornflour.
• Knead the marzipan until it is soft and pliable.
• Begin rolling out the marzipan with firm but gentle pressure. Keep rolling until you have a circle large enough to cover the cake with some room to spare.
• Rotate the marzipan after every few rolls to prevent it from sticking to the surface.
• If you have marzipan spacers, use them to ensure an even thickness.

Applying the marzipan to the cake:

• Place your cake on a board or cake drum.
• Gently slide your hands under the marzipan and lift it onto the cake.
• Use your palms to smooth out any creases and bubbles, working from the top of the cake down the sides. Be careful not to tear the marzipan.
• Trim away any excess marzipan around the base of the cake with a knife.
• For a polished finish, use a cake smoother to buff the surface of the marzipan.

Final touches:

• If you wish to cover the cake board with marzipan as well, lift the cake and trim the marzipan at the edges of the board.
• Wrap the cake in tin foil and place it in a cool, dark area to allow the marzipan to set.

Icing the cake (optional):

• Leave the marzipan to set for at least a week before applying the final layer of icing.
• For a fruit cake, the marzipan layer helps to seal in moisture and prevent discolouration of the icing.
• If you are not a fan of marzipan, you can skip this step, but be aware that your icing may not have a perfectly smooth finish.

With these steps, you can confidently apply marzipan to your wedding cake and achieve a professional-looking result.

How long to leave the marzipan to dry

When covering a cake with marzipan, it is important to let it dry before adding any additional layers of icing or fondant. This is because the marzipan layer seals the cake, preventing moisture from seeping through and discolouring the outer layer of icing. The length of time you should leave marzipan to dry depends on the type of cake and how long it will be stored for.

If you are making a fruit cake, which is often stored for long periods of time, it is recommended to leave the marzipan to dry for around 48 hours, or until it feels dry to the touch. This will ensure that the marzipan forms a protective seal over the cake, preventing any moisture from escaping and ruining the outer layer of icing.

If you are making a cake that will be served and eaten within a few days, you can get away with a shorter drying time, or even skip the drying process altogether. However, it is still recommended to allow the marzipan to dry for at least a few hours to ensure the best possible finish.

To speed up the drying process, you can mix a quick-drying powder such as tylose or CMC powder into the marzipan before applying it to the cake. These powders help to firm up the marzipan and can reduce the drying time by several hours. Alternatively, you can place the marzipan-covered cake in a cool oven with the light on, which will protect it from dust while still exposing it to air and light, helping it to dry faster.

Frequently asked questions