Make Marzipan Fruit | Marzipan Apples, Pears, Oranges

How to make marzipan fruit to decorate cakes. This video about making marzipan fruits shows how to make marzipan apples, pears and oranges.

How to Make Marzipan Fruits

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In this video, I’m going to show you how I cover a fruit cake in marzipan (almond paste) and sugar paste (fondant).

►It’s actually pretty easy but you should check out the tips below as they’ll help you get a professional finish!!!!!

Make this fruit cake – Recipe –

As a general rule, this applies to fruit cakes as you would not cover a sponge / pound cake in marzipan. You can however use this video to see my technique for actually covering a cake in fondant and how I smooth for a professional finish.

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These are in no particular order but are all useful!

I like to be very generous with my fondant and marzipan. I find if I use just enough, my overall finish isn’t as good so you could use 650g of each but you might find it a bit harder to get the nice finish. I would recommend 750g for an 8 inch width 4 inch depth cake.

Knead your marzipan without using icing sugar on the surface. You don’t need it and it can dry the marzipan out making it harder to work with.

This is by far my most important tip – KNEAD YOUR FONDANT/MARZIPAN WELL. It needs to be soft and pliable. If you try to cheat and don’t knead it well, it wont matter how good your other techniques are, you won’t get as good a result as if you had taken the time to knead. It might take you a minute, it might take 10 but it’s the most important part.

Use soft / sifted icing sugar to dust your surface. Old lumpy sugar will leave an unpleasant finish on your fondant.

To add height to your cakes, use a cake drum (thicker than a cake board) – don’t forget to coat it in syrup when doing the cake so hat the marzipan sticks to it.

When rolling out, always keep the fondant/marzipan moving to prevent sticking.

Fondant and marzipan dry out REALLY QUICKLY. Work fast and cover in plastic when you’re not working with it.

When placing fondant on the cake the first three things you should do are:
1 brush the top with your palm to smooth any air out
2 push the fondant to the top edge with a flat palm ASAP to stop ‘elephant skin’ or cracks forming on the edge
3 cut off most of the excess as soon as you have smoothed out the fondant. The extra weight can drag down the fondant causing cracks

When cutting off excess for a neat finish, get down to eye level and use a non serrated knife.

DO NOT ROLL THE FONDANT TOO THIN. Thin fondant is likely to crack or worse! Try to aim for 3-5 mm in thickness.

Use alcohol rather than boiled water if planning on storing this cake for a while – it inhibits mould growth if you’re planning on making and storing this fruit cake. Fruit cakes can be stored for a long time as long as they’re covered.


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How to Make Sweet Bean Paste for Cake Decorating Flowers

In this video I share how to make sweet bean paste for cake decorating flowers. It’s made using white beans. The beans are soaked overnight, cooked until soft, drained and then blended into a smooth paste using a blender, food processor or sieve. The mixture is then cooked down until thick enough to hold it’s shape when you run a spatula through it.

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Recap of the video

0:16 List of ingredients for your bean paste

0:58 Cooking the beans

1:50 Place the beans in the blender

3:06 Cook down the bean paste

3:29 End result of the sweet bean paste recipe

3:37 Tips

Lorelie Carvey
Baking and Cake Decorating Consultant

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Who would imagine serving this type of cake on the Fourth of July? With the butter cream frosting and the colorful fruit it will be a hit at your celebration. Add a spoonful of whipped topping to each piece as a garnish.

What You Need:

1 C of all purpose flour
1 t baking powder
1 t pumpkin pie spice
1/4 t baking soda
1/4 t salt
3/4 C + 2 T of sugar, divided
1/4 C brown sugar, packed
3/4 C of canned pumpkin
2 eggs
1/4 C of cooking oil
1/3 C of buttermilk
3/4 C of walnuts, chopped fine
1/4 C + 3 T of butter, divided
1 1/2 C of powdered sugar
2 t milk
1/2 t vanilla
2 red skin pears, cored and sliced
1/2 C of fresh cranberries
1 C of fresh blueberries

How to Make It:

Preset the oven temperature to 350 and generously grease an 8X8 baking pan.

Line the bottom of the pan with wax paper and grease the paper well.

Lightly coat the pan with flour shaking out any excess.

Whisk together the flour, baking powder, pie spice, baking soda and salt until combined.

Place the 3/4 C of sugar and the brown sugar into a mixing bowl.

Add the pumpkin, eggs and oil and stir until well blended.

Stir in the buttermilk well.

Gradually beat in the flour mixture until moistened.

Fold the walnuts into the batter well.

Pour the batter evenly into the prepared pan.

Bake for 30 minutes or until a toothpick comes out clean.

Cool on a wire rack for 15 minutes, invert the cake, remove the pan and wax paper and cool the cake completely.

Beat 1/4 C of butter on medium speed with an electric mixer until smooth.

Gradually beat in 1 C of the powdered sugar.

Add the milk and vanilla and beat until well combined.

Very slowly beat in the remaining powdered sugar until the mixture reaches a spreadable consistency.

Spread the frosting over the top of the cooled cake.

Melt the remaining butter in a skillet placed over medium heat.

Stir in the remaining sugar until dissolved.

Add the pears, cranberries and blueberries.

Reduce the heat to low, stir to coat the fruit and cook gently for 3 minutes or until the apples are just tender.

Remove the skillet from the heat and let stand for 10 minutes.

Spread the fruit over the top of the icing.

Makes 8 servings

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