Working with Marzipan
Whether you are covering a fruit cake or sculpting small figures, the quality of your finish depends on temperature and moisture control. Treat it with the same patience you would use for clay, working quickly to keep the texture uniform before it begins to dry.
Manage the moisture
Marzipan dries out rapidly when exposed to air. Keep your block wrapped tightly in plastic wrap until the very moment you are ready to use it.
- silicone rolling mat
- plastic rolling pin
- sharp paring knife
- offset spatula
Temperature calibration
Before shaping, knead the marzipan in your palms for sixty seconds. The warmth from your hands softens the oils, making the paste elastic and preventing cracks when you stretch it.
The method.
Preparation
Knead the marzipan on a surface lightly dusted with powdered sugar until it feels smooth and pliable, free of any hard lumps.
Rolling
Use a plastic rolling pin to roll the paste to an even thickness. If it sticks, lift it and dust a tiny amount of cornstarch beneath it, but avoid over-flouring or the finish will appear chalky.
Sculpting or Covering
If covering a cake, brush the cake lightly with apricot jam first to act as a glue. For figures, use a drop of water to join pieces; it acts as a permanent bond once it dries.
Smoothing
Use the heel of your hand or a flexible plastic smoother to buff out any fingerprints or creases until the surface is matte and uniform.
Other turns to take.
Tinted Marzipan
Add gel food coloring to the center of a ball of marzipan and fold it inward repeatedly until the color is consistent; avoid liquid dyes which ruin the texture.
Textured Finishes
Press clean lace, mesh, or decorative silicone mats into the rolled marzipan to create raised patterns before applying it to your dessert.
When it doesn't go to plan.
If the marzipan becomes too greasy, let it rest in a cool place for ten minutes to firm up.
Use a fine-mesh sieve to dust your workspace to ensure the coverage is light and invisible.
If you find cracks forming at the edges while rolling, stop and rub a tiny amount of water into the area to patch it before continuing.
The ones that keep coming up.
Can I reuse marzipan scraps?
Yes, but knead them back into the main block and store them in an airtight container immediately to stop them from hardening.
How do I store finished marzipan decorations?
Keep them at room temperature in a dry, dark place. Moisture is the enemy, so never store them in the refrigerator, which will cause the sugar to sweat.