Fondant or Almond Paste?
Over the last who knows how many years, we've been talking about and using fondant to decorate all these beautiful and unique cakes. But how many times have you also heard how distasteful and unappetizing fondant is? Most people, if you ask them, hate the taste of fondant. And many of them peel it off to get to the icing and cake underneath. Here's what some people say about fondant:
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- It's very sugary, and thick
- Kind of chewy and different
- Felt like I was biting into a piece of wax
- Tasted somewhat like candy
- Flattened firm marshmallows
- Like a really sweet dough
|Fondant cake marzipan roses and trim|
one! I'm sure some of you have heard of it, but many have not. It's called Almond Paste or Marzipan.
Marzipan is made from reducing almonds to a paste and blending it with confectioners sugar. It is used for modeling figures, covering cakes and cookies, etc. And best of all it has a nice flavor! You can add your own flavoring and colors of your choice as well.
Well, I hope this has given some of you an incentive to try something perhaps new to you. Please comment below and let me know how your cakes turn out. If you use marzipan already, I'd love to hear about your experience as well as some other ideas for it's use.
Here's one recipe, taken from Make Your Cakes
ALMOND PASTE FOR MODELING
- ½ Kg of marzipan
- ¼ Kg of confectioner´s sugar
Knead marzipan with sugar; the amount of sugar is approximately and depends on the quality of the marzipan. If the paste is too soft, add more sugar; if too stiff, add more marzipan without sugar. Once it´s needed, store in plastic bags, taking all air out and keep it in an airtight glass container. If desired, color paste with paste food coloring.
- Since marzipan is a creamy color, it is impossible to obtain white paste.
- If marzipan is of poor quality, it is generally hard and oily.
- Once the model item is done, brush over it with egg white.
- To attach marzipan pieces together, use egg white or water.
Until next time....happy baking!
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