Yellow marzipan is a pliable almond-and-sugar paste rolled thinly over the chilled polenta e osei dome.
Yellow marzipan is a pliable almond-and-sugar paste rolled thinly over the chilled polenta e osei dome.
Marzipan combines almonds and sugar in a moldable paste. Choose a ready yellow product intended for rolling; the composition and almond proportion vary between products.
Knead the paste until pliable and roll it on the measured starch dusting to about 2 mm. Lift it onto the chilled dome, smooth gently and trim at the base. Keep clean offcuts for another use.
A thin yellow sheet covers the filled cake and its outer buttercream. The covering gives the dome its polenta-like appearance while remaining an almond pastry ingredient.
For more than one original-size cake, divide the working paste between the domes. Roll each sheet thinly rather than adding the entire scaled quantity to one cake.
Look for almond marzipan suitable for covering cakes, already yellow for this preparation. Read the ingredients and allergens. Plain white sugar fondant is a different covering material.
Wrap or close the remaining paste as directed on its pack, protecting it from drying. Follow the product’s storage instructions; refrigerate the assembled buttercream cake as the recipe requires.
Trim the sheet to fit and save surplus; the listed amount includes working room.
Choose almond marzipan. A sugar paste sold as fondant may have a different composition.
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