HOW TO COVER A CAKE WITH MARZIPAN, BASIC RECIPE EP13

[@julesmpc1314]

I thank you again!! It is so great to see Marzipan cover instead of that tasteless industrial paste....this is far more elegant, traditional and taste a million times better. Rare to see it. THANK THANK YOU

[@ankra12]

Jules Mpc in Norway we mostly use marzipan.

[@luciacristinavieira8283]

Never thought of making subtitles available in Portuguese. I guess I'm not the only Brazilian who does not know English and suffers from it. I know a lot of words, but it's complicated to translate. I love your channel.

[@TWOCOWS1]

fantastic. now i know now how it is made and how difficult it is to make. only professional hands of a baker can do it. so, i will certainly continue buying it already done on my cakes by the bakers (or rather, local French patisseries)

[@TheLindsayAnn]

so simple, elegant and beautiful

[@daniellashomecooking8904]

Lindsay Ann Bakes I agree with You! Makes it look fantastic!

[@btchtits]

I can’t find the recipe for the marzipan! Can you link it?

[@dianahagglund7558]

How much pressure do you put on the smoother and your hands? When I pull and smooth the marzipan just tears or folds and I cant smooth it out. What temperature is the cake? If I take it from the freezer I find that the marzipan stops being flexible, but If I leave the cake out the buttercream melts and scuirts out through the marzipan tears and destroying it, plus the shape I made wont last if the butter gets soft.

[@mageist1]

The cake is what is supposed to be in the freezer

[@xolio1993]

don’t put anything in the freezer. let both out at room temp. first off , im not sure if ur saying u froze ur cake or ur marzipan , but if u freeze ur cake lets say, the cake will expand very slightly when it comes to room temp , causing your marzipan to crack. if u froze ur marzipan , then you would have to knead it to roll it out anyway , and would be impossible fully frozen.

[@hafedhanouas1086]

Thank you for this interesting tutorial .I can't find the white marzipan recipe .Did you use white color powder ???

[@MK-qm8mv]

I had the same Question

[@adamchurvis1]

1/4 inch is over 6 mm; 1/8" is about 3mm, and that's the thickness to which marzipan is typically rolled before it is used to cover a cake.

[@averagehooligan620]

Wow thanks! I'm gonna try this for my sister's bday in a few days :)

[@fualiliestavan5642]

Is this easier to work with than fondant or is it about the same???

[@raremono6497]

Fualili Estavan it's a lot softer and not as sweet and is made with almonds

[@melanosenserio2587]

passion for baking Gurl you good you good 💛

[@shuggaraecreation2009]

The marzipan recipe is not available in the link below

[@Ashley-ln5ui]

Sugar Rae Bryant true, do you know where can I find the recipe?

[@peiramatapoyagaphsa]

@@Ashley-ln5ui www.passionforbaking.com/blog/2017/05/08/extra-white-marzipan/

[@ju2067]

Thank you and well done!

[@claudineriduet1390]

Merci beaucoup .. super , le massepain j'aime, mais cette horrible pâte à sucre Beurk !!! mais ici , en suisse, on ne le trouve pas dans une quantité pareille, ce sont de tout petits rouleaux :-( 🙏🏻😘💖

[@cindycadichon4199]

isnt that like fondant

[@passion4baking]

no marzipan is made with almonds, powdered sugar, egg whites and vanilla, the taste is less sweet then fondant!

[@cindycadichon4199]

Manuela Kjeilen oh ok thanls for letting me know

[@sas1uk]

@@passion4baking Can you share the recipe to make the marzipan you are using? this in your video has the texture of fondant, not marzipan.

[@shuggaraecreation2009]

Forgive my ignorance, fondant vsMarizpan what can your share ...what is the difference other than almonds?

[@passion4baking]

Check the recipe you can see what´s the difference; tinyurl.com/ycub8btq

[@Tarins-do4mk]

Very good 👍👍👍👍👍😍😍😍💛💙💛

[@VG_Gamarh]

I seem to have found myself on the baking side of KZbin. None of your videos make me hungry. Just mystified *-*

[@ankra12]

Marzipan is soooo good.

[@hemaseetharamaiah]

Oops necklace beads touching a food item!! Pl be careful next time.

[@edafyrekat3676]

I am a Baker myself and noticed that right away too. But she does a great job on that marzipan!

[@ju2067]

I think she breathed on the cake, too. I can't be certain, though. She may have been holding her breath.

[@sharmakeabdiwali1955]

Goodceki

[@KaiserChromos]

Obviously, this isn't marzipan. It could never be that white because of the almonds in it.

[@ankra12]

Paul Meier It is marzipan. She colour it white.

[@rachelm7525]

I thought the same. You can buy 'white' marzipan, but it's an off-white colour. This also doesn't handle like marzipan, which is much more sticky, and heavier than fondant. Perhaps her recipe differs from traditional, like we have here in the UK. 🙂

[@rachelm7525]

@@ankra12 you can't colour marzipan that white. 🙂 It's not traditional marzipan.

[@Erika70079]

​@Rachel M I saw one recipe where they use food grade titanium dioxide to get it white. I'd be interested to try it since I can't seem to replicate the pastel colours of marzipan I see in Swedish bakeries.

[@CharlyMYIP]

It does not look like marzipan. It’s too white. 🤔

[@passion4baking]

Yasuko P it's extra white marzipan

[@adamchurvis1]

Also, that's not marzipan; it's fondant.

[@ankra12]

Adam Churvis that is marzipan.