Vote on Marzipan frosting

iVillage Member
Registered: 03-20-2003
Vote on Marzipan frosting
13
Mon, 11-14-2005 - 6:15pm

Vote on Marzipan frosting



  • Eeewwww! Why would they do it to cake???
  • Yummy! My first choice.
  • It's okay, looks good.
  • Anything on cake is fine!
  • Marzi-what?


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iVillage Member
Registered: 08-29-2003
Mon, 11-14-2005 - 6:43pm
I know what marzipan is... but I didn't know they made frosting out of it! Fluffy/creamy frosting, or is it more like fondant??
iVillage Member
Registered: 03-20-2003
Mon, 11-14-2005 - 7:05pm
It's like fondant.





iVillage Member
Registered: 08-29-2003
Tue, 11-15-2005 - 8:06pm
Ah! I did that once on petit fours, but it was under the icing, to give a perfectly smooth surface, not as frosting. I was just following a recipe though; I haven't taken any classes. But you should take a class - I bet it'd be fun!
iVillage Member
Registered: 03-20-2003
Wed, 11-16-2005 - 8:09am

That must have been a lot of work on petit fours!






iVillage Member
Registered: 08-29-2003
Wed, 11-16-2005 - 5:20pm
Actually it was pretty easy... you rolled the marzipan out flat and set it/press it on top. Trim the edges and chill for a bit, then cut the cake into petit fours and glaze.... It was tasty! :-)
iVillage Member
Registered: 03-20-2003
Wed, 11-16-2005 - 5:54pm
So you only cover the top with it?





iVillage Member
Registered: 08-29-2003
Wed, 11-16-2005 - 9:22pm

Yep! THis was a lemon cake, then you brush a little slightly sweetened lemon juice on top. Then roll out the marzipan and fit to the top, then a confectioner's sugar/lemon juice/almon extract glaze...

:-) Try it sometime!

iVillage Member
Registered: 03-20-2003
Wed, 11-16-2005 - 10:05pm
That sounds really good!





iVillage Member
Registered: 08-29-2003
Thu, 11-17-2005 - 2:12pm
The glaze is meant to cover the whole petit four - otherwise they are so small the cake dries out really fast. I used a regular lemon cake that you would make in a brownie pan... but I made it in a quarter sheet pan (or a jelly roll pan would work) so it would be thinner. Drop the temp about 20* and check about halfway through, then keep checking because it will take less time to cook than the deeper cake.
iVillage Member
Registered: 03-20-2003
Thu, 11-17-2005 - 2:15pm

Thanks!






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