Culinary Adventures

Jessica’s Recipes

Recipes tagged with ‘cake-making’

Rich Almond Paste or Marzipan

March 22nd, 2009 by

1 lb Almond (Ground)
10 oz Caster Sugar
6 oz Icing Sugar
1 whole, large Egg(s)
1 Egg Yolks
1/2 Lemon – Juice
1 tbs Brandy
1/2 tsp Vanilla Essence
2 drops Almond Essence
2 tsp Orange Flower Water

Directions:
Place almonds, caster sugar and sifted icing sugar in a bowl and mix together; whisk the eggs with the lemon juice, and all the flavourings and add this to the mixture of almonds and sugar, pounding lightly to release a little of the almond oil. Knead with the hand until smooth.

6 in cake requires approx 1lb marzipan
8-81/2 in cake requires approx 2lbs marzipan
12 in cake requires 5 to 6 lbs marzipan

To cover a cake, brush the top with hot apricot glaze. Roll out about half of the marzipan to a round the size of the cake using caster sugar to prevent it sticking to the slab or pastry board. Lift the cake, place it upside down on the paste and then, keeping your left hand firmly on the cake and rotating it gently, cut and mould the marzipan flush to the edge. Lft the cake over and brush away any crumbs. Take the remaining marsipan, knead it into a smooth long roll and press witht he rolling pin to the depth of the cake. Trim the edges and brush the paste with the hot glaze. Roll this strip round the cake making a neat join and finish it by rolling it firmly with a straight ended rolling pin or jam jar.

Almond paste should be put onto the cake about one week before the icing and decoration. This gives time for teh paste to set and consequently the oil from the ground almonds is less likely to seep through the icing.

Almond Paste

March 22nd, 2009 by

Ingredients:
1/2 lb Almond (Ground)
10 ozs Caster Sugar
6 ozs Icing Sugar
2 (or 1 whole egg) Egg Yolks
1/2 Lemon – Juice
1/4 tsp Vanilla Essence
1/4 tsp Almond Essence
1 tsp Orange Flower Water

Directions:
Place almonds, caster sugar and sifted icing sugar in a bowl and mix together; whisk the eggs with the lemon juice, and all the flavourings and add this to the mixture of almonds and sugar, pounding lightly to release a little of the almond oil. Knead with the hand until smooth.

6 in cake requires approx 1lb marzipan
8-81/2 in cake requires approx 2lbs marzipan
12 in cake requires 5 to 6 lbs marzipan

To cover a cake, brush the top with hot apricot glaze. Roll out about half of the marzipan to a round the size of the cake using caster sugar to prevent it sticking to the slab or pastry board. Lift the cake, place it upside down on the paste and then, keeping your left hand firmly on the cake and rotating it gently, cut and mould the marzipan flush to the edge. Lft the cake over and brush away any crumbs. Take the remaining marsipan, knead it into a smooth long roll and press witht he rolling pin to the depth of the cake. Trim the edges and brush the paste with the hot glaze. Roll this strip round the cake making a neat join and finish it by rolling it firmly with a straight ended rolling pin or jam jar.

Almond paste should be put onto the cake about one week before the icing and decoration. This gives time for the paste to set and consequently the oil from the ground almonds is less likely to seep through the icing.