I’ve made a few cakes in my life but never really focused on the presentation. After watching Billie and Annabelle from Confection Perfection a few times I decided to give it a try. My friend Anthony made a buttermilk cake and then came over to my kitchen to direct and supervise the marzipanning process. Read on for a photo journey through our first marzipanning. Disclaimer: I am not a professional baker and I make no guarantee that you will be able to perfectly marzipan a cake after reading this. Marzipan at your own risk.
The most difficult part of the procedure is picking up the marzipan and centering it correctly on the cake. Our marzipan was 1/4 inch thick and stayed together pretty well when we picked it up. We did use two people though for the lifting.
I think I cut the sides off a little too close to the cake. I should have cut them a little further out so that they could be tucked under to make a straight side. In production we could wrap it with a ribbon or put something around the bottom so you wouldn’t see it anyway.
The first piece!!! You can see on the sides that we didn’t push in the marzipan enough because it was not fully adhered in some places. We were very gentle with the marzipan since it was our first time but next time we will have to make sure the sides are done properly.