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We cover a lot of wedding cakes with marzipan, but the marzipan hardens after a short period of time. How can we avoid this problem? M.B., Hudson, Wisc.
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Adding additional moisture to the marzipan in the form of equal parts water and glucose is a good start to prevent moisture loss. I'm also very successful with a solution of 32 ozs. Of water, 32 ozs. Of granulated sugar and 8 ozs. Of glucose, which is boiled and cooled before adding to the marzipan. Be careful not to add too much liquid, or the marzipan can become unmanageable.
Tenbergen, Klaus. The Workbench. Modern Baking 19(1):16.
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Updated: Wednesday, April 21, 2010. |
