By Elizabeth LaBau. Chocolate Expert
Hello, and welcome! I'm so glad you're here. I'm Elizabeth LaBau, the About.com Chocolate Expert, and that i write all the content on this website. I'm an old pastry chef, a present food author and recipe developer, as well as an absolutely shameless chocolate enthusiast. Let's have sugar magic together!
This Folded Marzipan recipe creates a soft, supple marzipan that is ideal for covering cakes. Marzipan is definitely an almond-flavored chocolate paste you can use like chocolate plastic or fondant to create smooth, superbly covered cakes. This recipe yields about 3 pounds of marzipan, that is ample for just one standard-sized 10-inch cake.
Almond paste are available in the baking portion of many large supermarkets. You may also make use of this recipe to create your personal almond paste. You may need a stand mixer fitted having a paddle attachment with this recipe.
Ingredients
- 1 lb almond paste
- 1 lb 12 oz (about 7 cups) powdered sugar
- 4 ounces (1/3 cup) light corn syrup
- 3 tablespoons of water
- food coloring, if preferred
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Preparation
1. Break the almond paste up into small chunks and insert them in the bowl from the stand mixer. Add some powdered sugar and switch the mixer to the cheapest speed. Mix the almond paste and also the powdered sugar before the mixture is sandy and you will find no large items of almond paste left. This may take five or ten minutes. Steer clear of the mixer periodically to scrape the edges and bottom from the bowl.
2. When the paste and also the sugar are very well-mixed along with a sandy texture, steer clear of the mixer and add some corn syrup, water, and then any food coloring you need to use.
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If you wish to color your marzipan a number of different colors, you could knead within the food coloring in a later point. Immediately turn the mixer back on and blend before the fluids are incorporated.
3. Once all the ingredients are combined and also the marzipan is really a homogenous texture, steer clear of the mixer and scrape lower the edges from the bowl. Make up the marzipan right into a ball and wrap it tightly in cling wrap. Refrigerate the marzipan for twenty-four hrs to let it attain the proper texture before use.
4. To unveil this marzipan, dust your workplace with powdered sugar or corn starch. Sprinkle the top marzipan using the starch, and employ a moving pin to roll the marzipan right into a thin even circle about 1/8-inch thick. Marzipan is of course just a little softer than fondant, if you let it rest at 70 degrees for lengthy periods or knead it excessively, you will probably find it must be refrigerated prior to it being firm enough to become folded out. For assist in covering cakes with fondant or marzipan, check this out photo tutorial showing how you can cover a cake with fondant .
(Even though the tutorial uses fondant, the instructions are identical for marzipan.)
5. Store Folded Marzipan tightly covered with cling wrap within the refrigerator for approximately per month.
