Marzipan is a pliable, edible and very sweet mixture that is traditionally made from almond paste as its base, confectioner's sugar, corn syrup and flavorings. The ingredients are mixed and kneaded together and optionally flavored and/or tinted. It has to contain at least 25 % or more of almonds, otherwise it is called almond paste. 

Marzipan is a favored delicacy found in many countries that can be used in baking recipes when making cookies, sweet breads, tortes, or rolled to cover cakes with. A marzipan covered cake, has a smooth surface from which to apply Fondant, Rolled Buttercream or icing. It also seals in the cake's moisture, making it last longer and giving a delicate almond flavoring to the cake.  

Marzipan is also used like modeling clay to make colorful, realistic looking and edible miniature fruits and vegetables or animals. It is best used for making those that don't require thinness or detail. 

Marzipan can be made from a recipe or purchased ready-made, which is quite good. The best marzipan recipes use a two to one ratio of almonds and sugar. The old masters don't consider a mix that contains more than half sugar as true marzipan. 

Marzipan is flexible in that its texture can be changed: it can be softened by adding small amounts of corn syrup to it, and if too soft, additional powdered sugar can be added to stiffen it. Marzipan can also be mixed with Fondant: combine 1 part Fondant and 2 parts marzipan and you will get a nice stretch to the more rigid Fondant or more structure to the marzipan.

Once made, store marzipan to be used for covering cakes with and for molding, in a plastic bag placed in an airtight container for 1 month in the refrigerator. It can also be frozen for about 6 months. Thaw in refrigerator overnight and then warm to room temperature before using. (I like to use mine at slightly cooler than room temperature). Knead to soften, but don't let it get oily. If it does, press paper towels on its surface to absorb.

Once tinted, molded and dried, store marzipan in an airtight container in a cool, dark place. It should last for about 6 months.

If at any time the marzipan smells rancid, toss -- because it is made from nuts whose oils are perishable. 

Cover a Cake: To cover a cake with marzipan, make sure you are using a sturdy, tightly grained and moist cake so the marzipan doesn't dry out and the cake won't collapse from the marzipan's weight-- a fruit cake is a good cake to use.

Before working any kind of marzipan, it is very important to have the working surface and also your hands very clean and perfectly dried. Keep unused marzipan covered with plastic wrap at all time because it will dry out if exposed to the air.

Marzipan is rolled into a thin layer larger than the cake's circumference. (see Marzipan Rolling Chart to the right). Roll the layer to a 1/4- to1/8-inch thickness or as thin as the marzipan can be handled.

To roll marzipan, roll it between sheets of plastic wrap to form a round; it will be easier to move in order to drape a cake with. If rolling on a countertop, make sure it is dusted with confectioner's sugar to prevent sticking. Then, roll it around a rolling pin and put on a large piece of plastic wrap with one on top, before draping.

I like to freeze mine for a few moments if the marzipan becomes too warm and hard to handle; place it and the plastic wrap on a rimless cookie sheet and freeze. Let warm to room temperature before using. 

To cover a cake, first brush on a layer of strained apricot glaze or piping gel or similar evenly all over the cake. The glaze protects it from moisture and acts like a glue, so the marzipan sticks. 

Remove the top layer of plastic wrap and invert rolled marzipan. Then, center it over the middle of the cake. Position the almond paste layer over the cake, lightly smooth it, working from the top down, and trimming the edges if necessary. Remove the other sheet of plastic wrap. 

After covering the cake, cover the marzipan surface with a clean thin kitchen cloth and store the cake out of its storage container for a couple of days (as long as the cake doesn't contain perishable fillings; then, it must be refrigerated. In that case, cover with a cloth and then plastic wrap). This is so the marzipan won't dry out and crack -- you want it to stay pliable by not dry out. Icing is best left to the last few days before serving. Afterwards, the cake can be covered by Fondant or Rolled Buttercream. Apply another layer of strained apricot glaze or piping gel or similar before doing so so the coverings adhere to the marzipan.