When it comes to decorating cakes, especially traditional European-style cakes, marzipan and fondant are two popular choices. Marzipan, a sweet almond-based paste, is often used as a base layer to provide a smooth surface for decorating, while fondant, a pliable sugar dough, is used to create intricate designs and patterns. However, covering marzipan with fondant can be a bit tricky, and it requires some skill and patience. In this article, we will guide you through the process of putting fondant on top of marzipan, and provide you with some valuable tips and tricks to achieve a smooth and professional finish.
Preparing the Marzipan Base
Before you can cover your marzipan with fondant, you need to make sure that the marzipan base is smooth and even. Here are a few steps to follow:
Shaping the Marzipan
Start by shaping the marzipan into the desired shape. You can use a cake turntable or a flat surface to shape the marzipan. Make sure that the marzipan is evenly spread and that there are no air pockets or bubbles.
Smoothing the Marzipan
Once you have shaped the marzipan, use a fondant smoother or a flat surface to smooth out any bumps or imperfections. You can also use a small amount of water or corn syrup to help smooth out the marzipan.
Allowing the Marzipan to Set
After you have smoothed out the marzipan, allow it to set for at least 24 hours. This will help the marzipan to firm up and become more stable, making it easier to cover with fondant.
Preparing the Fondant
While the marzipan is setting, you can start preparing the fondant. Here are a few steps to follow:
Coloring the Fondant
If you want to add color to your fondant, now is the time to do it. You can use food-grade coloring to tint the fondant to the desired color.
Kneading the Fondant
Once you have colored the fondant, knead it until it becomes pliable and easy to work with. You can also add a small amount of corn syrup or water to help soften the fondant.
Rolling Out the Fondant
After you have kneaded the fondant, roll it out to the desired thickness. You can use a fondant roller or a rolling pin to roll out the fondant.
Covering the Marzipan with Fondant
Now that you have prepared the marzipan and fondant, it’s time to cover the marzipan with fondant. Here are a few steps to follow:
Applying a Thin Layer of Water or Corn Syrup
Before you apply the fondant, apply a thin layer of water or corn syrup to the marzipan. This will help the fondant to stick to the marzipan.
Placing the Fondant on Top of the Marzipan
Carefully place the fondant on top of the marzipan, starting from the center and working your way outwards. Make sure that the fondant is evenly spread and that there are no air pockets or bubbles.
Smoothing Out the Fondant
Once you have placed the fondant on top of the marzipan, use a fondant smoother or a flat surface to smooth out any bumps or imperfections. You can also use a small amount of water or corn syrup to help smooth out the fondant.
Trimming the Excess Fondant
After you have smoothed out the fondant, use a sharp knife or a fondant trimmer to trim the excess fondant from the edges.
Tips and Tricks for Covering Marzipan with Fondant
Here are a few tips and tricks to help you achieve a smooth and professional finish:
Using the Right Consistency of Fondant
Make sure that the fondant is the right consistency for covering the marzipan. If the fondant is too soft, it will be difficult to work with, and if it’s too hard, it won’t stick to the marzipan.
Using a Fondant Smoother
A fondant smoother is a tool that is specifically designed to smooth out fondant. It’s a must-have tool for any cake decorator, and it will help you to achieve a smooth and professional finish.
Working in a Cool Environment
Make sure that you are working in a cool environment, as heat can cause the fondant to melt and become difficult to work with.
Using a Turntable
A turntable is a must-have tool for any cake decorator. It will allow you to easily access all sides of the cake, and it will make it easier to smooth out the fondant.
Common Mistakes to Avoid
Here are a few common mistakes to avoid when covering marzipan with fondant:
Applying Too Much Fondant
Make sure that you don’t apply too much fondant to the marzipan. This can cause the fondant to become too thick and difficult to work with.
Not Allowing the Marzipan to Set
Make sure that you allow the marzipan to set for at least 24 hours before covering it with fondant. This will help the marzipan to firm up and become more stable, making it easier to cover with fondant.
Conclusion
Covering marzipan with fondant can be a bit tricky, but with the right techniques and tools, you can achieve a smooth and professional finish. By following the steps outlined in this article, you’ll be able to create beautiful and intricate designs that will impress anyone. Remember to always use the right consistency of fondant, and to work in a cool environment. With practice and patience, you’ll become a master cake decorator, and you’ll be able to create stunning cakes that will be the envy of anyone.
| Tools Needed | Description |
|---|---|
| Fondant Smoother | A tool specifically designed to smooth out fondant. |
| Fondant Roller | A tool used to roll out fondant to the desired thickness. |
| Turntable | A tool that allows you to easily access all sides of the cake. |
| Sharp Knife or Fondant Trimmer | A tool used to trim the excess fondant from the edges. |
By following the steps outlined in this article, and by using the right tools and techniques, you’ll be able to create beautiful and intricate designs that will impress anyone. Remember to always practice patience and to work in a cool environment. With time and practice, you’ll become a master cake decorator, and you’ll be able to create stunning cakes that will be the envy of anyone.
What is the purpose of covering marzipan with fondant?
Covering marzipan with fondant is a common practice in cake decorating, particularly for special occasions like weddings and birthdays. The main purpose of covering marzipan with fondant is to create a smooth, even surface that can be easily decorated with various designs and patterns. Fondant provides a clean canvas for cake decorators to showcase their creativity and skills.
By covering marzipan with fondant, cake decorators can also achieve a more polished and professional finish. Fondant is a pliable sugar dough that can be colored and molded to create intricate designs and shapes. When applied over marzipan, it helps to conceal any imperfections or bumps on the surface, resulting in a flawless finish that is sure to impress.
What are the benefits of using marzipan under fondant?
Using marzipan under fondant provides several benefits, including improved flavor and texture. Marzipan is a sweet almond-based paste that adds a rich, nutty flavor to cakes. When used under fondant, it helps to balance out the sweetness of the fondant and creates a more complex flavor profile.
Another benefit of using marzipan under fondant is that it helps to prevent the fondant from becoming too sticky or soft. Marzipan acts as a barrier between the cake and the fondant, preventing moisture from seeping into the fondant and causing it to become soggy or misshapen. This helps to ensure that the fondant remains smooth and pliable, making it easier to work with and decorate.
How do I prepare my marzipan for covering with fondant?
To prepare your marzipan for covering with fondant, start by kneading it until it becomes pliable and smooth. If the marzipan is too sticky, you can add a small amount of cornstarch or powdered sugar to help absorb excess moisture. Once the marzipan is kneaded, shape it into a smooth, even layer that covers the entire surface of the cake.
Next, use a turntable or cake stand to spin the cake and inspect the marzipan for any imperfections or bumps. Use a modeling tool or a fondant smoother to gently press out any air pockets or bubbles that may have formed. This will help to create a smooth, even surface for the fondant to adhere to.
What type of fondant is best for covering marzipan?
The type of fondant best suited for covering marzipan depends on personal preference and the desired finish. However, most cake decorators prefer to use a high-quality, pliable fondant that is easy to work with and can be colored to match the desired design.
A popular choice among cake decorators is sugar paste fondant, which is made from sugar, corn syrup, and water. This type of fondant is pliable, easy to color, and can be molded into intricate designs and shapes. Another option is marshmallow fondant, which is made from marshmallows, powdered sugar, and corn syrup. This type of fondant is lighter and more delicate than sugar paste fondant, but still provides a smooth, even finish.
How do I apply fondant to marzipan?
To apply fondant to marzipan, start by rolling out the fondant to a thickness of about 1/8 inch (3 mm). Use a fondant smoother or a rolling pin to smooth out any air pockets or bubbles that may have formed. Next, place the fondant over the marzipan, starting at the top and working your way down.
Use a fondant smoother or a modeling tool to gently press the fondant onto the marzipan, working from the center outwards. Make sure to smooth out any air pockets or bubbles as you go, and use a small amount of water or piping gel to help the fondant adhere to the marzipan.
How do I achieve a smooth finish when covering marzipan with fondant?
To achieve a smooth finish when covering marzipan with fondant, it’s essential to work slowly and carefully. Start by applying a thin layer of fondant to the marzipan, using a fondant smoother or a modeling tool to smooth out any air pockets or bubbles.
Next, use a turntable or cake stand to spin the cake and inspect the fondant for any imperfections or bumps. Use a fondant smoother or a modeling tool to gently press out any air pockets or bubbles that may have formed. Finally, use a small amount of water or piping gel to help the fondant adhere to the marzipan, and smooth out the surface with a fondant smoother or a modeling tool.
Can I cover marzipan with fondant in advance?
Yes, you can cover marzipan with fondant in advance, but it’s essential to follow proper storage and handling procedures to ensure that the fondant remains smooth and pliable. Once the fondant is applied to the marzipan, place the cake in an airtight container or wrap it tightly in plastic wrap to prevent moisture from seeping in.
If you’re covering the cake more than a day in advance, it’s best to store it in a cool, dry place, such as a cake fridge or a temperature-controlled environment. This will help to prevent the fondant from becoming too sticky or soft, and ensure that it remains smooth and pliable until you’re ready to decorate the cake.