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asked April 28th 2018

Urgent hel re marzipan

I’ve never done a wedding cake before and I’m just doing my sisters, my first mistake is I’ve used cornflower to roll out the marzipan, if I put a bit of icing sugar on now will it still be ok ? Can you use anything else besides apricot jam to put on the cake before the marzipan ? Thanks

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I’ve never done a wedding cake before and I’m just doing my sisters, my first mistake is I’ve used cornflower to roll out the marzipan, if I put a bit of icing sugar on now will it still be ok ? Can you use anything else besides apricot jam to put on the cake before the marzipan ? Thanks

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Thanks so much for your reply, I started again and was really pleased with the result, this is a first for me for so many things but I’ve watched Paul’s videos and it’s really helped me.
Thanks again
Gill

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Hi Gillybean

Personally I wouldn’t use the marzipan which has been contaminated with the cornflour. I think you’ll be taking a risk with fermentation which can occur when cornflour contaminates marzipan. As it’s your sister’s wedding cake, you need peace of mind that nothing will go wrong. Use fresh marzipan and roll it out on icing sugar. Some icing sugars contain cornflour as an anti caking agent. Read the ingredients throughly to make sure it is pure icing sugar. Wipe the cake down straight away with some brandy to rid it of any cornflour before proceeding with fresh. Scrupulously wash all utensils and work surfaces which have been in contact with the cornflour.

If you don’t want to use apricot jam, boil any clear jam or marmalade with a little water and use it instead. Seive through any skins before applying. Alternatively, you can make some sugar syrup by boiling together equal qualtities of sugar and water for a couple of minutes. The constistency should be slightly thickened but not dark. Place a lid on the saucepan and cool the syrup down, it will thicken a little more as it cools. Brush it lightly over the cake before marzipanning. Golden syrup is another option, warm it first.

Leave the marizan oils to dry for two or three days before applying icing. This is to prevent any oils seeping into the icing and causing discolouration.

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I’m so pleased everything worked out. Covering fruit cakes can sometimes be intimidating but you’ve done it now, well done!! Have a lovely time at your sister’s wedding, she’s a lucky lady to have such a loving sibling. x 🙂

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