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Buttercream over Marzipan?
I am making a Christmas cake for a customer and I have covered the cake in marzipan and it is setting really well. Just one little problem. My cake has lumps and the marzipan emphasizes them. I did plug the holes with marzipan before I spreaded the jam on and them put the marzipan on top. Now I am just curious as to if I could put a small amount of buttercream to smooth the bumps before I put the fondant ontop and gain a perfectly smooth finish.
Any prior experiences would help and also any tips on making the marzipan smooth when I lay it over the cake would also help. I know buttercream and fruit cake don't mix but I'm pretty desperate.
Many thanks, Sara
3 Answers
- ckngbbblsLv 78 years agoFavorite Answer
I have never heard of putting marzipan, buttercream AND fondant on a cake....way too sweet.
The bakery I used to work at used either Marziapn OR fondant and used buttercream beneath to smooth the cake..
- katim_naLv 48 years ago
I'll admit that I have no experience with marzipan or fondant, but everything I've read says that you need a layer of fondant over the marzipan to keep it from drying out. (Just thought I'd say, since the other two answers so far kinda freaked out about you using both.)
How do you usually get the fondant to stick to the marzipan? Could you just build up whatever you use normally to smooth it out? I do think that the buttercream would make it too sweet.
Source(s): People keep asking me to make their wedding cakes. I do a lot of research. - Anonymous8 years ago
another case of total overkill on the cake !!!
I use marzipan only for making decorations that go on the finished cake, never as a frosting layer!
I positively despise fondants! they go only in the middle of dipped chocolate candies.
You should have smoothed the icing with warm water spatula before allowing to dry.
Marzipan gets really hard and cracks when cut!!
Fondant cracks when cut!!
I make an apricot glaze to pour over the stacked cakes before putting any frosting on them. It is thinner than jam. I use 2 bottles of pureed apricots with a cup of sugar and heat to boiling and cool to lukewarm then pour over the cakes to seal them. More self leveling than trying to spread jam! and sets to tacky.
