Marzipan tastes like an almond-flavored sweet, soft candy. It is made of finely ground almonds making its texture slightly rough. Marzipan made with blanched and peeled almonds has a less pronounced flavor and a lighter color than marzipan made with unpeeled or toasted almonds. Marzipan is made from finely ground almonds, so it has a
Recipes in Article There is often confusion between Almond Paste and Marzipan because people are unsure what the difference is between them. To make things worse, recipes often list Almond Paste when they mean Marzipan and Marzipan when they mean Almond Paste. However, Almond Paste and Marzipan are used for completely different things. Almond Paste
Although almond meal and almond flour are made from ground almonds, there is a difference in the texture and sometimes color, and they are used to make different things. Almond meal isn’t the same as almond flour. Almond meal can be made from almonds with or without the brown skin removed and has a rough texture
Royal icing has a shelf life, and how you store it will determine how long it will last. Stored incorrectly, it will go off, and apart from not smelling or looking very nice, if it’s made with fresh egg whites, it won’t be safe to eat. You can store Royal icing if it’s made with
The main ingredients used to make marzipan are sugar and ground almonds/almond meal. It’s straightforward to make it yourself, or you can buy it ready-made. You can use Marzipan on its own to cover a cake, or used under rolled fondant on rich fruit Christmas or wedding cakes, and used to make cake decorations. Marzipan
Sugar is the main ingredient used in Fondant. You can easily make it yourself or buy it ready-made. It’s used is as icing on a cake and gives an amazingly smooth finish. After rolling it out thinly, it’s molded onto the cake and can also be used to make frills and drapes to decorate the
If your buttercream is not quite thick enough to hold its shape or too runny, it most likely will be because you have added too much liquid or worked with too warm ingredients. It can be fixed in most cases, although it may be a case of starting again if it has gone too far.
There is nothing worse than grainy buttercream. It has the mouthfeel of grit, and if you’ve made a special cake that you have taken a lot of time to make and decorate, it can spoil all your hard work. Fortunately, you can take precautions to make sure it doesn’t happen. To fix grainy buttercream, you
There is nothing worse than trying to finish a cake in a hurry, and the buttercream curdles. It will look like clumps of butter floating in a white soup or resemble cream cheese. However, don’t let panic set in, as there is an easy way to put it right. You can fix curdled buttercream by
Recipes in Article The simplest form of buttercream is made from a mixture of powdered sugar, butter, a few drops of vanilla essence, and a splash of milk. The ingredients are whisked together, and it’s ready to use. However, some buttercreams take more time to make, but the results are worth spending time over them.
Cakes coated with Royal icing are usually rich fruit cakes, pound cakes, Genoese, or a yeast-based cake that are firmer in texture than a sponge cake. Wedding cakes are generally given a smooth finish, and Christmas cakes can be given a smooth finish or a rough, peaked finish to resemble snow. Royal icing is used
Royal icing can be used in many ways, e.g., to cover a cake, pipe intricate designs, pipe flowers, and ice cookies, to name a few. Unfortunately, there can often be problems with using Royal icing, so here I will tell you how some of them can be easily solved. Royal icing not setting, overmixed icing,