What are the best tips for decorating with Marzipan?

When decorated with marzipan, the dough should be protected from air and humidity until it is ready for use. Once this icing is a similar dough placed on a cake or pastry, it begins to dry and harden. All shaping, coloring and glazing should be completed before decorating the final surface with this type of paste. It is usually sold in pre -made tubes that can be shaped or tinted with color according to the need for chef. Marzipan can be mixed by hand using finely ground almonds, sugar and egg whites or water. It can be mixed into a dough similar to a paste or cooked over a hot stamper until the dough resembles. This pastry tends to begin to dry as soon as it is exposed to air, and can become too Brittle for use if it comes into contact with too much humidity. To protect domestic marzipan, chefs can divide their dough into sizes size and store them in airtight plastic bags in the refrigerator. Similar techniques can be used for purchased MarzipAna, which allow chefs to separate large quantities that they must buy to multiple usable sizes.

decorating with Marzipan on the cake can be similar to decorating with a traditional icing. First, a barrier should be created between decorative marzipan shapes and cake, which usually contains more moisture than small decorations lasts. The glaze can be used as a barrier above the pies of pounds, cakes with angel food and bundt cakes. The frost, which uses powder sugar as a base, can be used to frost single -layer and multilayer cakes.

The Marzipan layer can then be placed on this protective coating. This layer should only be covering the surface of the cake and separate other pieces can be used for smaller, more complex decoration with marzipan forms. The initial marzipan ball can be placed between two pieces of plastic or wax paper and converted to the eighth thumb thickness (atnearly 3 millimeters) using a rolling pin. This plastic layering protects Marzipan from drying or fragile. One layer of plastic can be removed at a time, and the marzipan can be gently scraped over the cake as a leaf with excess or uneven cut.

The last step in decorating Marzipan shapes includes forming and unloading pieces for drying or baking. Color toning can be kneaded in the dough before placing these shapes in their individual forms. Another color can be diluted with water and brushing on the surface of the shapes to intensify their shades. Colored sugar crystals can be sprinkled to this final layer and add visual interests or effects to pieces.