Tag Archives: marzipan

Marzipan for Christmas cake

7 Dec

I know there are so many ways to marzipan a cake and everyone has their preferred method. I use a method that is brilliant for any sort of icing whether you’re going for a traditional Royal icing or more modern sugar paste!


500-1kg Marzipan
5-6tbsp Apricot jam heated

I used a 12 inch cake drum(thick cake board)

Estimated time: 20 minutes


To start off with you need to trim your cake making sure it’s level, this might not take much as the cake levels out quite a lot while cooking 🙂 for mine I only had to trim some of the fruit on top 🙂

Once level roll a thin sausage of marzipan long enough to go around the edge of your cake.

Using a pastry brush spread a small amount of the heated jam around the edge before placing the marzipan sausage around the very edge. Once positioned gently press the marzipan down with your thumb roughly every inch around so that it’s stuck.


Carefully take the cake and turn it over so the marzipan is on the bottom and place it in the middle of your cake board and press down so the cake is stuck. As you press down on the cake the marzipan will squish out at the bottom. Flatten this with a palette knife or cake smoother (if you have one!) and then trim the excess off this will cover any gaps so you cake is airtight 🙂

Now take your cake tin and draw around the bottom so you have the size or the top of your cake. You can just use string to get the width and length but this is a lot easier!! Take a large handful of the marzipan and mould it into a rough circle before rolling it. Keep turning the marzipan a quarter each time so it stays in a circle shape. Roll it out to the size of the circle you cut out.


Brush the top of your cake with apricot jam before carefully placing your marzipan on top. I find it easier to fold one edge of the marzipan back over the rolling pin so you can pick it up by the pin, without it sticking to itself and loosing shape! Once placed on the cake you can roll the marzipan out to the edges if it’s a bit small. If too long carefully trim the edges.

Now the sides, if you have any dents fill them with a bit of marzipan so it’s nice and flat. Like before with the cake tin you want to measure the height an width of the sides this time. It doesn’t have to be perfect but the length needs to be a bit over so you know you won’t be short!

Now with the rest of the marzipan roll it into a sausage roughly the same size as your rolling pin.

Lightly dust your surface with icing sugar before you start to roll. I started with the width,once you’ve roughly got the width you can then roll length aways until your marzipan is long enough.

Trim both ends so they’re straight and trim the height if needs be. Now brush the sides of your cake with the apricot jam making sure it’s all covered.

Roll the marzipan gently back on itself so you have a small roll of it. Take the end of the marzipan and place the edge straight against the cake. Now you can gently un roll the marzipan, keeping it straight against the cake.

At the end you will have a bit left over, using a sharp knife cut through the marzipan where the two ends overlap. Peel the underneath bit of marzipan off and stick the top bit down in its place giving you a perfect join!


Finally you need to smooth the cake and join the edges with the top. You can use either a cake smoother or your hands for this! Once smooth cover with tin foil and leave for at least a day before icing.


My Cake Course!

20 Jul

So as you all know I’ve just been on a cake decorating course in Farnham for 6 days. We worked with marzipan, royal icing, sugar paste, pastillage and even sugar florists paste!!

We learnt how to professionally marzipan round and square cakes for royal icing and sugar paste. Followed by marzipan roses and models of teddy bears! So much easier than I ever thought they were!


Then the love hate relationship with Royal Icing began! We iced our cakes with precise techniques before making our own run outs in the shapes of flower petals and butterflies.


Once the icing had set we began to decorate our cakes using precision piping (traditionally seen on wedding cakes) and our run outs. This is what my cake turned out like 🙂 I like to feel its very summery! The pieces of foam are what we used to make our flowers and butterflies stand up, we used royal icing to as a glue and stuck the wings or petals in, using the foam to balance them while drying. I chose to leave the foam in the hope that it would prevent them from breaking on the various train and boat journeys back home! Only two wings broke so I think it worked well :p


Sugar paste cake, probably the easiest thing to ice cakes with! This was our square cake on which I tried using a cutter to create outlines on my cake around the corners which I then filled in using Brush Embroidery (royal icing again!). Around the bottom of the cake to hide join lines I used the shell technique to fill in gapes between my flowers which I feel made it very ‘classy’ :p I finished my cake off with a purple drape, also out of sugar paste across the middle to the two back corners. I was going to finish it with a Calla Lilly but I didn’t have time on Saturday!


The final day, Saturday 😦 We learnt how to make fabric flowers, these are the flowers often seen on cakes that are incredibly fragile but so life like its amazing! These are so fun and rewarding to make, sadly in the rush of catching my train home I left my roses carefully wrapped in tissue in a box on my desk 😦

If any of you feel like going on one of these courses I strongly recommend it, this was possibly the most exhausting and fun holiday I’ve had in England. Just amazing!!


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