MARZIPAN wedding cake decorating

"The marzipan fruits looked superb on the wedding cake, we were awarded the first prize in the wedding cake decorating competition" (S.V., New York)



Due to its highly decorative nature and unique taste marzipan is often the first choice when it comes to decorating a wedding cake.

Marzipanworld brings you the largest selection of marzipan shapes in the world, making it easier for you to choose the designs that most suit your wedding cake and your wedding theme. Whether you are looking to decorate an autumn wedding cake, a seaside wedding cake, a summer wedding cake, a Halloween wedding cake, a floral wedding cake or a more particular wedding cake, you can find a unique wedding cake decorating idea.

Marzipan wedding cake roses

Since all our products are hand made, they can often be altered in shape size and colour to meet your specific wedding cake requirements.

Several of the marzipan designs that are now displayed on our site were initially created to meet specific customer wedding cake requirements. So if you are unable to find what you are looking for please contact us at mailto:weddings@marzipanworld.comwe will do anything possible to turn your wedding cake idea into marzipan.

Autumn wedding cake

Marzipan

Marzipan leaves are often used as a base for decorating fall wedding cakes, other fall wedding cake decorations such as marzipan acorns or marzipan pumpkins are then placed on top of the leaves to complete the wedding cake. Our marzipan leaves come in a variety of sizes and shapes which means that it will be easier for you to choose the colour scheme that best suits your wedding theme and season.

How to Make Traditional Marzipan

The marzipan composition has many uses. It can be very appreciated in cakes, for fillings, with fruits and many others. For that characteristically taste, the marzipan has to be made with bitter almonds. Be very careful with those bitter almonds because may be fatal if consumed in big quantities. If you have children, it is best to switch the almonds with a bitter almonds flavor. Here is the old, traditional marzipan recipe.

Things You’ll Need:
8 ounces sweet almonds
1 ounce bitter almonds (or 3-4 drops of bitter almonds flavor)
2/3 cup powdered sugar
2-3 tablespoons rose water

Instructions

1. The almonds have to be scalded. For this, put some boiled water in a bowl and scald the almonds. After 2 minutes, peel the almonds and sprinkle them on a tissue and leave them to dry for 24 hours.
   
   
2. Crumble the almond for 3 or 4 times and after every action, sprinkle them on a tray and freeze them for 10 minutes. Add the powdered sugar and the rose water and mix them with the almonds until you obtain a smooth and homogeneous composition.
   
   
3. Part the composition in small portions and cover them with aluminum foil. The marzipan has to be refrigerated for at least 5-6 days before you use it

see :http://www.ehow.com/how_2101119_make-traditional-marzipan.html

How to Decorate a Cake With Marzipan

Cakes can be topped off with anything from a simple layer to more extravagant decorations, all with marzipan.

Marzipan, made from almond paste, is simply something similar to the consistency of play dough and sweet like candy. To decorate cakes with marzipan are often expensive in stores, so follow these steps and save some money by decorating cakes with marzipan at home.

INSTRUCTIONS :

1. Choose how extensively you want to decorate the cake. If you are relatively new to cake decorating, start by using the marzipan to crate a layer, essentially like a frosting layer, over the cake. For those wanting to venture to the more creative side, molds can be used or decorations can be made from hand. But before starting out, write down the specifics about each decoration you want to use. A strawberry will take two colors, red for the berry and green for the stem, watermelons will need green, red, white and some black. The more decorations you want, the more marzipan will need to be colored.
   
   
2. Handle the marzipan similar to how you would handle pie crust. Knead to a smooth consistency. Roll out dusting the working area with powdered sugar or in between layers of plastic wrap to 1/8-inch thickness, wrap around the rolling pin until ready to lay on and decorate the cake
   
   
3. Brush a layer of glaze or piping gel over the surface of the cake. This will protect the cake from moisture and become a glue-like substance to hold the marzipan in place
   
   
4. Unroll the marzipan from the rolling pin and remove the bottom layer of plastic wrap. Hold the marzipan in the center of the cake and begin lying down, smoothing as you go along
   
   
5. Work with the marzipan as you would play dough when using molds to decorate a cake. Shapes need to be laid out on a cookie sheet and dried for at least 24 hours. After they dry, they can be stored in airtight containers until needed to decorate the cake.
   

Please try to make a good cake decorating