/ck/ - Food & Cooking

>>12545688
If I were to put it between the layers, then I would definitely want to make it into a softer more spreadable version. I do want it to taste good, but also I'm known in this group to bring elaborate desserts to get togethers and parties and would like to out do myself. I was thinking of something like a tiered cake covered with marzipan "fondant" with marzipan flower decorations accented with with "gold" cake dust and maybe chocolate covered marzipan truffles. Then when you cut into it there could be different colored layers like in pic related.
>>12545731
I've heard buying prepared marzipan is really expensive. If you'd rather not buy raw almonds that you need to blanch, peel, cool, grind it food processor, dry out, grind, etc. then you can just buy finely ground almond flour and mix it with powdered sugar and water and also possibly almond extract and/or rose water. It's not difficult, but I'm curious as to any specific recipes and ratios that anyone here who's experienced with marzipan might have, and how to adjust the recipe for different uses (cake covering, cake layers, cake toppings, etc).
>>12545740
I like this idea, sinze marzipan is so dense and rich. A light, airy cake inside would be desirable instead of a richer, more dense one.
>>12545743
I've never had fondant, but I've heard it's disgusting, and it also doesn't hurt that I happen to have quite a bunch of raw almonds in my pantry at the moment. Thank you for the video!