Decorative marzipan
There are 30 products.
Marzipan is a confectionery classic: for covering cakes, modelling small figures and as a fine ingredient in pralines. Whether it is a carrot cake in spring, figures for a children's birthday or decorations for the Christmas season, good marzipan makes the job easy. Our FunCakes marzipan for rolling out is very soft and flexible, which makes it easy to handle. It rolls out well, has a lovely fine texture and still stays firm once rolled. It comes in various colours and is of course also suitable for modelling.
Marzipan in many colours and varieties
Alongside natural marzipan for cakes, decorations and pralines and natural marzipan 1:4, you will find coloured marzipan for covering and modelling: black, red, green, brown, pink, yellow, orange, blue, violet and grey, plus golden yellow, sea blue, Passion Red, Midnight Black and Grass Green. The marzipan 5-colour set is handy when you need several shades in small amounts for figures. For baking there is baking marzipan and baking almond paste 30%, and for special flavours pistachio marzipan and walnut marzipan. These two varieties can also be used on their own, for example as a praline filling or as a layer between two sponge bases.
Ready-made marzipan decorations
No time for modelling? Then choose ready-made decorations: marzipan carrots for carrot cake, an autumn marzipan decoration, golden stars, Christmas trees and the set of 6 Christmas marzipan decorations. Crunchy marzipan flakes in gold, bronze and red add shiny accents to cakes, cupcakes and desserts. By the way, figures you model yourself can be made a few days in advance: store them somewhere cool and dry, but not in the fridge, where moisture forms.
Tips for working with marzipan
- Knead until smooth: knead the marzipan briefly before rolling it out until it is elastic and no longer cracks.
- Roll out with icing sugar: a very thin layer of icing sugar on the work surface stops the paste from sticking.
- Prepare the cake: before covering, spread the cake thinly with buttercream or warmed apricot jam so that the marzipan adheres well.
- Store airtight: wrap opened marzipan tightly in cling film, otherwise the surface dries out and becomes brittle.
Frequently asked questions about marzipan
Can I colour natural marzipan myself?
Yes. Knead in food colouring little by little until you reach the shade you want. Gel or paste colours work well because they barely soften the paste. For an intense black or red, pre-coloured marzipan is worth it, as you would otherwise need a great deal of colouring.
When should I use baking marzipan instead of covering marzipan?
Baking marzipan and baking almond paste are meant to be baked, for example in fillings, almond croissants, stollen or other almond bakes. For covering and modelling, choose natural marzipan or coloured covering marzipan.
Marzipan or fondant: which is better?
Marzipan brings a delicate almond flavour and is the traditional covering for cakes. Fondant tastes more neutral. Many bakers cover a cake first with marzipan and then with fondant, which gives a particularly smooth surface.
More sweet decorations, from sugar toppers to sprinkles, are waiting in Edible decoration.