How to Make Marzipan

Now it is time to top the pretty four layer cake with a thin layer of marzipan.  Marzipan is a smooth layer of almond candy used to top cakes or make edible figurines.  It is similar to the marshmallow fondant I make, but tastier and a little easier to work with because it isn't as sticky as melted marshmallows.

 Start by breaking up 1# (again, 2 cans) of almond paste in a mixing bowl:

 Add 3 cups of powdered sugar and combine until you achieve a sandy texture.  Then mix in 2 large egg whites.

 Remove the marzipan to a powdered sugared surface and knead until smooth:

 Roll thin:

Trim to desired size (larger than cake) and roll over the top of the rolling pin to transfer to the top of the cake:

 Here is the marzipan on top of the cake:

 Trim all four sides of the four layered cake:

 Measure off 1 1/2" on either sides of the cake and score with a metal ruler:

Measure off 1 1/2" on the opposite sides to create 1.5" x 1.5" cubes.  Score lines on the top of the marzipan with the metal ruler and then follow the lines to cut through the cake using a serrated knife.  The individual cubes should easily pull apart.

 This recipe made enough marzipan to cover at least 2 cakes.  The remaining marzipan was wrapped tightly and stored in the freezer.  For step-by-step instructions for making the cake, click the photo below:

These petit fours were topped with piped candy hearts.  Next week we'll cover a few with a glaze.