Pink marzipan for cakes and chocolates

Pink marzipan for cakes and chocolates

Delicately aromatic and composed of almonds and sugar, this marzipan is ideal as an edible decoration and as a coating for various cakes. In contrast to rolled fondant or flower paste, the almond aroma makes a noticeable contribution to the enjoyment of the cake. What is it suitable for? For covering entire cakes, for shaping figurines, flowers or fruit as well as for fine pastries and delicate chocolates. Marzipan potatoes, small animals or classic fruit are just as successful as chocolate pralines with chocolate ganache and a thin couverture coating. How is it used? The marzipan is rolled out on some baking starch or powdered sugar to a thickness of 4 to 7 mm and as round as possible. For a 14 cm diameter dome, 250 g is sufficient. Cover the cake with it, cut off any leftovers, knead again and use for decorations or wrap airtight. Thanks to the slightly sticky consistency, the coating adheres well and other decorations stay in place. This application is particularly suitable for the popular Swedish cake made from light-colored sponge cake with fluffy vanilla cream. With marzipan, you can create elegant accents that are eaten with pleasure.