Cake Cover With Marzipan at Jessica Goza blog

Cake Cover With Marzipan. Pour the pink batter into the other half of the pan and spread and smooth the top. Put the batter into the prepared baking pan. Press the marzipan into a round flat disk. Let the cake cool in the pan for 10 minutes. (or split this between 2 days.) day. Make the marzipan and raspberry jam. Then slightly press the sausage shape. Make the chiffon cake, pastry cream, and sweet milk soak. Dust your working table with powdered sugar. This fills the uneven bottom part of the cake. Bake until a tester inserted into the center of each side comes out clean, 30 to 35 minutes. Dust the top of the marzipan and a large rolling pin with some powdered sugar. Double wrap disc in plastic wrap. This helps the cake to bake evenly. Wrap a ring of aluminum foil (folded in half), so that it is about 2″ above the rim of the pan and clip to hold together with a metal paper clip or one as in the photo above.

Let the cake cool in the pan for 10 minutes. Then slightly press the sausage shape. Roll two long thin sausages out of your marzipan and place them around the bottom on your fruit cake. Double wrap disc in plastic wrap. Heat oven to 350°f (325°f for dark or nonstick pans). If you start with a round disc shape is will be easier to maintain the round circle at the end. (or split this between 2 days.) day. Bake until a tester inserted into the center of each side comes out clean, 30 to 35 minutes. (3 or 4 days of prep) day 1: Make the chiffon cake, pastry cream, and sweet milk soak.

Sugee cake covered with marzipan Cake cover, Baking, Sugee cake

Cake Cover With Marzipan (3 or 4 days of prep) day 1: This fills the uneven bottom part of the cake. Make the chiffon cake, pastry cream, and sweet milk soak. Then slightly press the sausage shape. Make the marzipan and raspberry jam. If you start with a round disc shape is will be easier to maintain the round circle at the end. Bake until a tester inserted into the center of each side comes out clean, 30 to 35 minutes. (3 or 4 days of prep) day 1: Refrigerate marzipan at least 24 hours or up to 1 week. Roll two long thin sausages out of your marzipan and place them around the bottom on your fruit cake. Pour the pink batter into the other half of the pan and spread and smooth the top. Put the batter into the prepared baking pan. Dust your working table with powdered sugar. This helps the cake to bake evenly. Press the marzipan into a round flat disk. Make a slight indentation in the middle of the batter.

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