Recipe For Marzipan Icing

MARZIPAN

Steps:

• Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.

MARZIPAN FROSTING RECIPE

Steps:

• Crumble half the marzipan into food processor. Whirl until it forms fine crumbs. Add half the butter and whirl until it's smooth. Beat in the remaining ingredients.

MARZIPAN PRINCESS CAKE

Steps:

• Fit heavy-duty stand mixer with flat beater attachment. Crumble almond paste into large mixer bowl; add 3 cups powdered sugar. Beat on low speed until mixture is crumbly and resembles cornmeal. Add corn syrup and 1 tablespoon water. Mix on low speed, adding additional water, 1 teaspoon at a time, until mixture starts to form a dough. Remove about 1/8 of marzipan for daisies; wrap in plastic wrap and set aside. Add green food color and water, 1 teaspoon at a time, to remaining marzipan; beat on low speed until pale green and consistency of modeling clay. Sprinkle work surface generously with powdered sugar. Knead green marzipan until smooth and color is even, sprinkling with additional powdered sugar as needed to reduce stickiness. Flatten into round disc, about 6 inches in diameter. Double wrap disc in plastic wrap. Refrigerate marzipan at least 24 hours or up to 1 week.
• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round pans with shortening; lightly flour. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In large bowl, beat egg whites with electric mixer on high speed, gradually adding 1/4 cup of the granulated sugar until stiff peaks form. Set aside. In medium bowl, combine flour, baking powder and salt; set aside.
• In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar at high speed until thick and pale yellow, about 1 minute. Reduce speed to low. Gradually beat in melted butter and vanilla until smooth. Fold 1 cup of the egg whites into egg yolk mixture until well blended. Fold in remaining egg whites until blended. Sift 1/3 of flour mixture over batter; fold in. Sift remaining flour, half at a time, over batter; fold in. Spread 1/3 of batter (about 1 1/4 cups) into one pan. Spread the remaining batter (about 2 1/2 cups) in second pan. Place both pans in oven.
• Bake smaller cake 10 to 15 minutes; larger cake 17 to 22 minutes or until top springs back when touched lightly in center. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 40 minutes. Refrigerate larger cake 20 minutes before assembling cake.
• Meanwhile, in 1 1/2-quart saucepan, mix pudding mix and half-and-half. Bring to a boil over medium heat, stirring constantly. Pour into bowl; place plastic wrap directly on top of pudding. Cool 15 minutes; refrigerate until completely chilled, at least 2 hours. Just before assembling cake, beat pudding with electric mixer on medium speed until smooth. In small bowl, beat whipping cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla on high speed until stiff peaks form. Stir whipped cream into pudding until blended.
• To assemble cake, using long, thin serrated knife, cut large cake horizontally into 2 layers. Place smaller cake on cake plate; spread top with 1/4 cup of the preserves. Spread 1/2 of the pudding mixture (about 1 1/4 cups) over preserves, mounding slightly in center and tapering at edge. Place second layer (half of larger cake), cut side up over filling. Spread with remaining preserves. Spoon and spread remaining pudding mixture over preserves. Top with remaining cake layer, top side up. With serrated knife, trim top edge of cake so edge is slightly rounded. Refrigerate cake until ready to frost.
• In large bowl, beat 1/2 cup butter, 2 cups powdered sugar, 1 teaspoon vanilla and 2 tablespoons of the milk with electric mixer on low speed until mixed. Beat on medium speed until smooth and creamy, adding milk, 1 teaspoon at a time, until spreading consistency. Place1/4 cup of frosting in small bowl; cover and set aside. Spread thin layer of remaining frosting over top and side of cake. Cover and refrigerate.
• For marzipan covering for cake, generously sprinkle work surface with powdered sugar. With rolling pin, roll green marzipan to 14- to 15-inch circle, adding powdered sugar and rotating disc every few rolls to prevent sticking. Remove cake from refrigerator. Roll marzipan onto rolling pin and gently unroll over cake. Press marzipan gently against top and side of cake to mold to cake and create a smooth surface. With sharp knife or pizza cutter, trim off extra marzipan at bottom edge of cake. Roll green trimmings until 1/4-inch thick and cut into 1/2-inch wide strip with pastry wheel or sharp knife. Attach to bottom of cake.
• For marzipan daisies, generously sprinkle work surface with powdered sugar; roll marzipan to 1/4-inch thickness. With sharp knife or daisy cutter, make several daisy shapes. Place daisies on top of cake, overlapping petals as desired. Place yellow confetti sprinkle in center of each daisy. Store in refrigerator.

MARZIPAN COOKIES

Steps:

• Crumble the marzipan into a bowl with your fingers. Mix in the egg white, icing sugar, flour, ground almonds, cinnamon, amaretto and a pinch of salt until you have a soft dough.
• Heat the oven to 175C/fan 155C/gas 3½. Cover 2 baking sheets with baking parchment. Make 25 small balls from the dough with your hands and space them out on the baking sheets. Press down on each dough ball with the back of a fork to make a groove pattern.
• Brush the egg yolk glaze over the cookies. Now sprinkle with chopped almonds, if using. Bake for 12-15 minutes. Cool completely.

MARZIPAN

Steps:

• Combine almond paste, confectioners' sugar, and corn syrup in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.

EASY VANILLA MARZIPAN

Steps:

• Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
• Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
• Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
• How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.

MARZIPAN FROM SCRATCH

Steps:

• In a large bowl cover almonds with boiling water.
• Let stand for 2 minutes.
• Drain and skin by pressing down on one end forcing the nut to pop out of it's skin.
• In a food processor grind WARM nuts for 2 minutes or until finely ground.
• Add icing sugar and mix for 1 minute or until well blended.
• Blend in almond extract.
• Blend in corn syrup.
• With the motor running pour in enough of the egg white to form a ball.
• Remove and wrap in plastic wrap.
• Place in the fridge for at least two hours or until firm.
• ***Thiscan be stored in the fridge for up to two weeks, in the freezer for 3 months.