Marzipan criss-cross

Marzipan criss-cross

By
From
Bake and Decorate
Serves
15
Photographer
Laura Edwards

Perfect for a winter’s tea time.

Ingredients

Quantity Ingredient
1 Whisky, date and walnut cake, baked in a square tin
2 tablespoons apricot jam
icing sugar, to dust
600g Marzipan
50 gold dragees
4 walnut halves
1/2 teaspoon colourless alcohol
edible gold powder
small paint brush
30g white royal icing, (optional)
1.5m natural raffia

Method

  1. Place the cake upside down on to a cake stand or serving plate. Warm the jam gently in a small pan, sieve, then brush over the top of the cake. On a clean work top dusted with icing sugar, roll out the marzipan to 10 mm thick and the exact size of the top of the cake, using the tin as a guide. Trim the edges with a sharp knife, then lift the marzipan on to the cake. With the back of a long knife, indent the top, making the first indent exactly from one corner to the other and then marking parallel lines either side, each about 8 cm apart. Repeat in the other direction to form a criss-cross. Wherever the lines meet, press a gold dragee into the marzipan.
  2. To gild the 4 walnuts, mix the alcohol with the gold powder using the brush and paint the walnuts. Place them firmly at each corner of the cake (you may need royal icing to hold them in place). Entwine the raffia around the cake and tie with a knot. If it is not to be eaten for a few days, place a strip of baking parchment underneath the raffia to keep the sides from drying out.
Tags:
Baking
Cakes
decorating
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