Marzipan - Cake Bible - GF

By mariannefeldman

The Cake Bible p 320 - better than The Well Decorated Cake p 140

Orange variation included
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Used 1/8 tsp orange oil in 1/3 of mixed marzipan-dipped in choc & topped w pieces of candied orange peel- good

Food processor poured fondant: see recipe list Fondant -Food Processor Poured

Ingredients

• Fondant for use in this recipe:
• 7 oz almond paste
• 3.5 oz Food Processor Poured Fondant flavored with almond extract (see recipe list, see below; also p 305 TCB)
• 1.75 oz powdered sugar
• .
• Fondant: Food Processor Poured - GF
• The Cake Bible p 305
• to use as ingredient in Marzipan-see recipe listing, use almond extract for flavoring
• Ingredients
• 17.5 oz sugar
• 4 oz water
• 3 oz corn syrup
• Opt: 1 tsp vanilla or 1/4 tsp tsp almond extract (use almond if using fondant for marzipan)
• Fondant Directions
• Combine water, sugar & corn syrup in medium sized heavy pan (pref non stick)
• Bring to boil, stirring constantly
• Stop stirring & allow syrup to cook to soft ball stage -238 F
• Immediately pour into food processor fitted w/steel blade.
• Wash thermometer & re insert into syrup.
• Allow to cool, uncovered, to exactly 140F (will take 25 – 35 mins)
• Add optional flavoring
• Process 2 -3 mins or til becomes opaque.
• Pour into heat proof container lined with a heavy duty plastic freezer bag
• Close bag without sealing
• When completely cool & firm, expel air, seal bag & lift out of container.
• Store at room temp for at least 24 hours
• Store at room temp 1 week or 6 months frozen
• Fondant Pointers:
• do not stir after syrup comes to boil to prevent crystallization
• Temp is critical
• When re heating fondant do not use aluminum pan as it will cause discoloration
• Fondant must not be over heated or it will lose shine
• Avoid vigorous stirring to avoid air bubbles
• See Sugar syrups p 435

Preparation

Step 1

Marzipan:
In food processor w/steel blade: combine all ingred & process for a few seconds til blended.
The marzipan will be in pieces.
Dump onto counter (pref wood to absorb oils) & knead til smooth.

Wrap tightly in plastic wrap & place in airtight container.
Allow to rest at least 1 hour before using.
Keep marzipan well covered to avoid drying out while working with it; if it does become slightly dry & cracky, rub your fingers lightly w/shortening & knead lightly.

Variation: orange marzipan: Knead 3 tbs finely grated orange zest into 1 cup of marzipan.

To roll out roll out 1/16" thick between 2 sheets of plastic wrap or on smooth counter dusted w/cornstarch.
See how to cover a cake w/marzipan p 363.

Store: 6 months refrigerated; 1 year frozen.
Allow to come to room temp before kneading to prevent oil separation.