A homemade Christmas cake deserves homemade marzipan, and making it couldn't be easier. This is a purist's marzipan recipe, but you could also experiment by adding a touch of cinnamon, nutmeg or even orange or lemon zest.
To use this marzipan recipe to ice a Christmas cake, first heat some apricot jam in a saucepan over medium heat. Brush the heated jam over the top and sides of your cake. Then simply roll out the chilled marzipan to approximately .5cm. Cut a circular piece out of the marzipan that is the same circumference as the top of your Christmas cake. Then roll out a strip of marzipan that is the same height as the cake. Lay the circular piece of marzipan on top of the cake, and then take the long strip and wrap it round the sides. Pinch the seams together and then, if icing, allow the marzipan to dry by letting the cake sit for 24 hours wrapped in a clean tea towel.
Once the marzipan has dried, ice with royal icing or ready to roll icing. If you're short on time, you can avoid waiting for the marzipan to dry by simply decorating the cake with an abundance of glace fruits, dried fruits and/or nuts.
- 05 Jan 2013
To me you are icing the cake twice. Can you just use Royal Icing? - 01 Dec 2015
I am a little muddled and day before Christmas eve! I think you chill the marzipan in the fridge for 24 hours then roll it out and put it on the cake then it needs another 24 hours to set? - 23 Dec 2017