I am deeply passionate about food. I believe food is an experience that is both, individual and communal. It’s communal because the best conversations take place over food and wine. It’s individual, because it engages four of your five major senses: taste, smell, touch and sight.
The way a dish looks, should create an anticipation of what is to follow. In the mind of the eater, it should create an expectation of texture, flavor, and satisfaction. And that is what makes the baker, the ultimate artist.
Up until today, most of my posts have been focused on taste, smell and touch. But this is a cake, I baked sometime last year for my cousin’s birthday. It was a red velvet cake with cream cheese frosting. But my cousin loves marzipan. So, I made a themed birthday cake with marzipan. And what better theme than Angry Birds!
I don’t have an instructional video on this, but I do have a few tips on working with marzipan:
1. Keep your hands greased and ensure the marzipan doesn’t touch water – that will make it sticky
2. When rolling marzipan onto a cake, it’s a good idea to dust your rolling pin with powdered sugar and to roll it out on parchment or wax paper
3. Keep a knife dipped in hot water, and wipe it dry before trimming any rolled marzipan
4. I used liquid colors when working with marzipan for this cake, and it gave a deeper, richer color
Remember that you can use other candy to help with the decoration too. Depending on what you’re using, you can stick it to the marzipan by simply first moistening it with water.
I prefer modelling with marzipan than with fondant, mainly because my personal philosophy is that everything on a cake should be delicious. And fondant, is not delicious. Marzipan does get a little expensive to work with though, and not everybody likes it. I believe modelling chocolate is a good alternative too and it’s not too expensive – so, I’m looking forward to working with it in the future!