Hi Bold Bakers! Marzipan, also known as almond paste, is a little like Vegemite in that you either love it or don’t. I have grown to love it over the years. Also, it’s used in one of my all time favorites, Swedish Princess Cake. In Ireland, my Easy Homemade Marzipan is used to cover cakes usually around the holidays! Already have an account? To be honest, as kids, we would peel off the marzipan and royal icing and just eat the fruit cake. Now that my taste buds have matured I eat the whole thing. There is something about almond extract that has me coming back for more!
What Is Marzipan And What is it Used for?
My Easy Homemade Marzipan can be used as a modeling clay to make cake toppers or fun characters, and is easy to mould into any shape you wish. It can be sealed with egg white, or allowed to dry at room temperature for about 48 hours, before finishing the icing. This is particularly suitable for heavy fruit cake like traditional Irish Christmas Cake.
How to Make Marzipan
Making homemade marzipan is just a matter of combining ground almonds, sugar, icing sugar, egg, and almond extract. This creates a rich sweet paste that is packed with nutty flavor. The trick is to only handle it as much as necessary as it can become oily, and this oil can seep through the other layer of decorations you’re working with. [ You might also be looking for How To Make Royal Icing and my Irish Christmas Cake Recipe! ]
What’s the difference between Marzipan and Frangipane?
While the two recipes are made from similar ingredients, they have very different uses. Frangipane is often used with baked goods, at the bottom of tarts and galettes, and is also like a liquid and quite loose whereas marzipan can be baked with or used in its raw form and is more like an almond Playdoh — which is perfect for decorating and forming into different shapes.
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