I thank you again!! It is so great to see Marzipan cover instead of that tasteless industrial paste....this is far more elegant, traditional and taste a million times better. Rare to see it. THANK THANK YOU
Never thought of making subtitles available in Portuguese. I guess I'm not the only Brazilian who does not know English and suffers from it. I know a lot of words, but it's complicated to translate. I love your channel.
fantastic. now i know now how it is made and how difficult it is to make. only professional hands of a baker can do it. so, i will certainly continue buying it already done on my cakes by the bakers (or rather, local French patisseries)
How much pressure do you put on the smoother and your hands? When I pull and smooth the marzipan just tears or folds and I cant smooth it out. What temperature is the cake? If I take it from the freezer I find that the marzipan stops being flexible, but If I leave the cake out the buttercream melts and scuirts out through the marzipan tears and destroying it, plus the shape I made wont last if the butter gets soft.
don’t put anything in the freezer. let both out at room temp. first off , im not sure if ur saying u froze ur cake or ur marzipan , but if u freeze ur cake lets say, the cake will expand very slightly when it comes to room temp , causing your marzipan to crack. if u froze ur marzipan , then you would have to knead it to roll it out anyway , and would be impossible fully frozen.
Merci beaucoup .. super , le massepain j'aime, mais cette horrible pâte à sucre Beurk !!! mais ici , en suisse, on ne le trouve pas dans une quantité pareille, ce sont de tout petits rouleaux :-( 🙏🏻😘💖
I thought the same. You can buy 'white' marzipan, but it's an off-white colour. This also doesn't handle like marzipan, which is much more sticky, and heavier than fondant. Perhaps her recipe differs from traditional, like we have here in the UK. 🙂
@Rachel M I saw one recipe where they use food grade titanium dioxide to get it white. I'd be interested to try it since I can't seem to replicate the pastel colours of marzipan I see in Swedish bakeries.
![Как обтянуть торт мастикой [6] Я - ТОРТодел!](http://i.ytimg.com/vi/AVltAGMbNuw/mqdefault.jpg)
![Как обтянуть торт мастикой [6] Я - ТОРТодел!](/img/tr.png)
I thank you again!! It is so great to see Marzipan cover instead of that tasteless industrial paste....this is far more elegant, traditional and taste a million times better. Rare to see it. THANK THANK YOU
Jules Mpc in Norway we mostly use marzipan.
Never thought of making subtitles available in Portuguese. I guess I'm not the only Brazilian who does not know English and suffers from it. I know a lot of words, but it's complicated to translate. I love your channel.
so simple, elegant and beautiful
Lindsay Ann Bakes I agree with You! Makes it look fantastic!
Thank you and well done!
passion for baking Gurl you good you good 💛
fantastic. now i know now how it is made and how difficult it is to make. only professional hands of a baker can do it. so, i will certainly continue buying it already done on my cakes by the bakers (or rather, local French patisseries)
Wow thanks! I'm gonna try this for my sister's bday in a few days :)
I can’t find the recipe for the marzipan! Can you link it?
1/4 inch is over 6 mm; 1/8" is about 3mm, and that's the thickness to which marzipan is typically rolled before it is used to cover a cake.
Thank you for this interesting tutorial .I can't find the white marzipan recipe .Did you use white color powder ???
I had the same
Question
Marzipan is soooo good.
How much pressure do you put on the smoother and your hands? When I pull and smooth the marzipan just tears or folds and I cant smooth it out.
What temperature is the cake?
If I take it from the freezer I find that the marzipan stops being flexible, but If I leave the cake out the buttercream melts and scuirts out through the marzipan tears and destroying it, plus the shape I made wont last if the butter gets soft.
The cake is what is supposed to be in the freezer
don’t put anything in the freezer. let both out at room temp. first off , im not sure if ur saying u froze ur cake or ur marzipan , but if u freeze ur cake lets say, the cake will expand very slightly when it comes to room temp , causing your marzipan to crack. if u froze ur marzipan , then you would have to knead it to roll it out anyway , and would be impossible fully frozen.
Is this easier to work with than fondant or is it about the same???
Fualili Estavan it's a lot softer and not as sweet and is made with almonds
Very good 👍👍👍👍👍😍😍😍💛💙💛
Forgive my ignorance, fondant vsMarizpan what can your share ...what is the difference other than almonds?
Check the recipe you can see what´s the difference; tinyurl.com/ycub8btq
Merci beaucoup .. super , le massepain j'aime, mais cette horrible pâte à sucre Beurk !!! mais ici , en suisse, on ne le trouve pas dans une quantité pareille, ce sont de tout petits rouleaux :-( 🙏🏻😘💖
The marzipan recipe is not available in the link below
Sugar Rae Bryant true, do you know where can I find the recipe?
@@Ashley-ln5ui www.passionforbaking.com/blog/2017/05/08/extra-white-marzipan/
I seem to have found myself on the baking side of RUclips. None of your videos make me hungry.
Just mystified *-*
isnt that like fondant
no marzipan is made with almonds, powdered sugar, egg whites and vanilla, the taste is less sweet then fondant!
Manuela Kjeilen oh ok thanls for letting me know
@@passion4baking Can you share the recipe to make the marzipan you are using? this in your video has the texture of fondant, not marzipan.
Obviously, this isn't marzipan. It could never be that white because of the almonds in it.
Paul Meier It is marzipan. She colour it white.
I thought the same. You can buy 'white' marzipan, but it's an off-white colour. This also doesn't handle like marzipan, which is much more sticky, and heavier than fondant. Perhaps her recipe differs from traditional, like we have here in the UK. 🙂
@@ankra12 you can't colour marzipan that white. 🙂 It's not traditional marzipan.
@Rachel M I saw one recipe where they use food grade titanium dioxide to get it white. I'd be interested to try it since I can't seem to replicate the pastel colours of marzipan I see in Swedish bakeries.
Oops necklace beads touching a food item!! Pl be careful next time.
I am a Baker myself and noticed that right away too. But she does a great job on that marzipan!
I think she breathed on the cake, too. I can't be certain, though. She may have been holding her breath.
Goodceki
It does not look like marzipan. It’s too white. 🤔
Yasuko P it's extra white marzipan
Also, that's not marzipan; it's fondant.
Adam Churvis that is marzipan.