Apricot jam alternatives for marzipan The best alternatives for apricot jam are peach or nectarine jam, cherry jam, or any other seedless jam that you're okay with. Marmalade works too because it's got an even texture and a high amount of pectin any sort of jam will do , my mum usually uses strawberry but got muddled with the jars and used black cherry jam one year. Honey worked for me, just used plenty and warmed it in the microwave like you do the jam. But like knittingtinsel says any jam would do - it's the pectin that makes the marzipan stick isn't it
You can even brush a bit of brandy/rum/spirit of choice over the cake instead- basically you just have to dampen it a bit to make the stuff stick I have two fruit cakes to marzipan and ice and was wondering if there was a particular reason for using apricot jam. I think it's probably used because it is 'neutral' rather than for any other reason. I however can't stand apricot jam and can taste it. It's like me and bananas, wave one near a food stuff and I'll be able to taste it Dayti Posted 19 Nov 2011 , 8:17pm. post #2 of 4. I think you will be fine, I can't see that strawberry would be any more risky than apricot jam which is what one would normally use for fruitcake. Now the marzipan is on it the air can't get to the jam anyway. JanH Posted 19 Nov 2011 , 8:22pm. post #3 of 4 . Generally, on warming, redcurrant jelly melts to a much looser consistency, so you won't need to add as much water. Subsequently, question is, can you substitute apricot preserves for orange marmalade? One uses dried apricots, which could also be called apricot butter Splodge the warm jam or jelly liberally all over your cake (brush or spread, whatever you like), then just roll out your marzipan (it's helpful if you squish it into a rough circular shape before you start - use a dusting of icing sugar instead of flour) until it's big enough to flop over the cake
However, if you have a fruit cake that needs to be covered, use apricot jam as the adhesive and ensure you marzipan and icing/fondant it also. This is because the fruit from the cake can bleed through onto a single layer of icing. Before we get started, I need to mention that if you are going to use this method to roll out Marzipan, note that.. Heat the apricot jam to boiling point in a heatproof bowl in the microwave or with a couple of tablespoons of water in a saucepan on the stove. Although not necessary you can put a layer of marzipan over a sponge cake too before covering it with sugarpaste
Apricot jam substitutes in marzipan There are substitutes to apricot jam if you dislike it. Apricots are traditional here, mostly because they're in the same family and flavor range as almonds. So you could swap apricots for cherry, apple, peach, nectarine Butter Cake. Vanilla Butter Cake may seem simple, but adding a marzipan buttercream makes it special (and tastier than any vanilla-flavored baked good). It's sure to be a hit at any gathering, and you can easily decorate it for a special occasion. Molly Yeh is the mastermind behind this sweet treat and her blog provides extra photos and a video to watch as you embark on your baking adventure Decorating a Christmas cake without marzipan or traditional icing. To decorate your Christmas Cake without Marzipan you can either fill and ice a cake with the buttercream, or you top the cake with the fruit and nut crust. Or you can go all out, stack two cakes with buttercream AND top with the fruit and nut crust. Quick Recipe Vide
You can get nut free marzipan and even make your own, here's the recipe: Covers one 8 cake. Ingredients: • 5oz (140g) semolina. • 5oz (140g) icing sugar, sifted. • 2 tsps custard powder (eg Birds) • 1 egg white. • 2 tsps vanilla essence or orange flower water or almond essence* 4. Brush some egg white or (if preferred) apricot jam, onto the side of the cake and place the marzipan on there. 5. Repeat with the other piece. The cake should now be covered. 6. Use your hands to join any cracks and mould the marzipan into a nice smooth covering ready for the icing at a later date A fruit cake is usually coated with apricot jam before being covered by marzipan, then a layer of fondant. As I don't like marzipan , I usually just cover it with a layer of fondant over the jam. Using rolled fondant/sugarpaste - see the fondant page for homemade recipe and more do's and don'ts
A selection of delicious recipes to use up leftover marzipan, including muffins, cakes and cupcakes with a variety of skill levels. Golden Apricot & Marzipan Loaf Cake Jam Donuts Jun 4, 2021. Maltesers Cake May 28, 2021 3. Brush all over with the jam. 4. Fill in any small holes on the top or sides with tiny balls of marzipan - Flatten down with your finger. 5. Wrap a sausage of marzipan around the gap at the base of the cake. 6. Flatten with the kitchen knife or pallet knife so you get a smooth surface and brush over again with the jam. 7 Roll out all of the marzipan and cut out another circle the same size as the first one. This will be the topping for your cake. Warm the apricot jam either in the microwave for just a second or two, or in a small saucepan. Use this as the glue to bond the marzipan topping to the cake To decorate. Melt 2 tbsp of apricot jam and brush over the cake. Gently push the nuts and glace cherries on to the cake in any design you wish using the sticky jam as glue. Leave the nuts and cherries to set on to the cake. Finally, heat a little more jam and brush over the top of the nuts and cherries to give a shiny finish
The easiest way to get a smooth finish is to apply a fairly thick layer of fondant over marzipan. You don't have to use marzipan (brush the cake with sieved and warmed apricot jam instead), but. Just about to marzipan and ice my cake and I am seriously thinking about using marmalade this year! It really annoys me that I have to buy a whole jar of apricot jam every year for this as I dont really enjoy it for any other purpose Fruitcake bakers use it a lot, brushing it onto a cake just out of the oven, and usually arranging fruit and/or nuts on top and then sealing them on with more glaze, or under the marzipan as I use to. Often liqueur like Brandy or Grand Marnier is added to glaze, especially Christmas cakes. Apricot glaze is also used in savoury cooking Coat the Fruit Cake in Apricot Jam. Next, place your Christmas fruit cake on a clean wooden chopping board that is large enough for the thickness of your hands either side. Then brush it well with apricot jam. (Don't worry, I'll show you how you can remove it easily later). This gives a sticky surface for your marzipan layer to adhere to
Your cake is bound to be perfect, but if it is domed a little just cut the dome away to give a flat surface. If there are areas that are a bit uneven you can smooth these out by working some marzipan into the gaps. 3. Take your palette knife and apply a thin, even layer of the cooled apricot jam over the entire cake. This will help the marzipan. icing sugar for dusting. I didn't do this, i used warmed apricot jam to give a shiny glaze. Preheat the oven to 160° c. Butter and line a deep 20 cm rpound cake tin. Beat the butter and sugar in a bowl untill light and creamy. Pour in the eggs a little at a time and beat well after each addition Fill a Victoria Sandwich cake with Apricot Jam. Brush chicken or pork steaks with Apricot Jam before grilling for a sweet glaze. Glaze Ham or Gammon with Apricot jam instead of honey or other sweet preserves. Use Apricot Jam to help marzipan stick to fruit cakes such as Simnel Traybake Cake. More Jam Recipes from Farmersgirl Kitche Instructions. Pre-heat your oven to 150C Fan/170C/350F/Gas Mark 4 and grease and line two 8 cake tins. Make the sponge by mixing the butter and light brown sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer. Add the eggs, lemon zest and milk, and whisk until fully incorporated
Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow). Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake Marzipan is also sold on its own as a candy—one of the most common versions is marzipan fruits, sold in a tray like chocolates, shaped and dyed to look like tiny lemons, oranges, apples, and so on Apricot jam is often used for Christmas cakes, but you can use any flavour you like. Warm the jam slightly to make it easier to spread, and avoid any chunks of fruit sticking to the cake. • Roll out marzipan like you would pastry, using icing sugar instead of flour to prevent sticking. • Use a dry pastry brush to dust away excess icing sugar Brush the cake with some thinned apricot jam before applying the marzipan. Let the marzipan dry for 24 hours before adding the rolled fondant as otherwise the oils from the marzipan can discolour the icing. Brush the marzipan with a little boiled water before adding the icing as it will help the icing to stick to the marzipan The apricot jam is used to help stick the marzipan to the cake, if you don't have apricot jam you can use marmalade instead but make sure to fish out any peel! You can also just go straight in with the marzipan but I find a little apricot jam helps everything stick nicely and creates a bit of glue to hold the marzipan to the cake
Top with second cake layer, bottom side up, brush with remaining syrup. Brush all exposed surfaces with a thin layer of apricot spread. Roll out marzipan on work surface lightly dusted with confectioners' sugar or cornstarch to a thickness of ¼-inch. Using cake pan as a guide, cut out an 8-inch circle. Place marzipan circle on top of cake The original recipe calls for apricot jam. I used home-made strawberry, and it worked beautifully. If you want to make strawberry jam, follow the cherry recipe in above link, but baking strawberries for 90 minutes instead of two hours. The rest of recipe is same. Marzipan and almond paste are not the same item If you are covering a fruitcake with marzipan use boiled sieved apricot jam to from CS 609 at Aibt International Institute of Americas-Me As explained above - Brush a fruit cake with Apricot jam, roll some marzipan, and cover the cake. Then cover the cake with sugar paste or royal Icing. I've shared the detailed process above. Top a Carrot cake with a layer of Marzipan. The nutty marzipan and carrots make a great combination
apricot jam; marzipan (golden or white) white, green and red fondant icing; For starters, you can skip the step the steps to ice the cake. Instead, you've got two options: Just before baking, arrange 100g of extra blanched almonds all over the top of your cake batter. Continue the recipe as normal and when it's done, you won't need to. Roll your marzipan out carefully on wax paper so that it doesn't stick. You could add a very thin layer of no added sugar apricot jam to help to marzipan to stick to the top of the cake. Making marzipan sweets. This marzipan recipe makes delicious healthy sweets. Just roll the marzipan into little balls - you'll get 10-12 from this recipe quantity Turn the cake upside down onto the marzipan and wiggle it gently so the top is stuck firmly. -Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused. 1. For the tree cake butter a 20cm/8inch springform and turn on the hottest grill function of your oven. If you don't have a grill function, I don't think you can make this recipe. 2. Beat the soft butter for a few minutes, then add the sugar and cream again for about a minute
Using a sharp knife, tap the edge of the pastry with a horizontal blade. This is called 'knocking up' and encourages the pastry layers to separate and puff up. Top the marzipan with the peaches. Brush the pastry border with some beaten egg, then chill for 20 minutes. Brush the edges with more egg, then bake on the top rack of the oven for. Directions. Preheat the oven to 325 degrees. Grease a 7- or 8-inch square baking pan with butter, and line the bottom with parchment paper. Combine the 8 tablespoons of butter, the sugar, eggs. Directions. Place the fresh and dried apricots in a clean quart jar and pour in vodka. Fruit should be covered in liquid. Seal jar and set aside to infuse for a week at room temperature. After a week, strain the mixture through a fine mesh sieve to remove the fruit pieces, pressing gently to extract additional liquid Of the remaining marzipan, roll 11 small balls about the size of a walnut. Roll the rest out into a second circle the same size as your cake tin. Once the cake is cool, heat up the apricot jam and then spread it onto the top of the cake. I turned my cake upside down so it had a nice level top Remove the cake from the tin and brush the apricot jam over the top of the cake. Roll out your marzipan on a surface dusted with icing sugar and carefully lift on top of the cake. Trim any extra marzipan from the cake and if you want you can save this to make shapes from to decorate the cake
It wasn't until I started to write about this recipe for an Apricot and Marzipan Cake that I realised the basic cake batter was almost identical to the generic 'quick' cake recipe I've been using for about 30 years. The part of the cake which makes it quick and easy is that the butter is rubbed into the flour, then the rest of the ingredients are usually simply mixed in @Bee it's standard in home baking to use thinned down Apricot Jam as a syrup to stick on marzipan or other icing eg when making a fruit cake or Battenburg cake. - pbhj Jul 1 '19 at 19:32 1 Those are specific types of cake though, both topped with royal icing or marzipan, the op is talking about topping with frosting and I'd never add syrup.
For instance, I will make a chocolate cake with a layer of raspberry preserves as well as dark chocolate raspberry mousse. Or I will do yellow cake filled with strawberry jam, strawberry buttercream, and strawberries. I don't ever do just jam, but adding the jam really intensifies the flavor of whatever your filling is flavored by Sugar syrup, apricot jam or marmalade, to top. For the marzipan (or use 500g bought marzipan) 200g ground almonds. 200g icing sugar, plus extra to dust. Drop of almond essence. 1 tsp orange. 1. Using a sharp serrated knife, carve two sides of the bundt cake away so that its shape is slightly oval, instead of round. We used a piece of stringy marzipan as a guide, but you can use normal string! 2. Place the bundt cake on top of the rectangle cake, right in the middle Its earliest use can be traced back to the 1500s when one of Leonardo da Vinci's students received a gift of steeped apricot kernels in brandy, and the recipe has evolved ever since. Today, most brands use a recipe including apricot kernels and the stones of either peaches or almonds (or both) bitter almonds and apricot kernels Pressure-Cooker Chocolate-Apricot Dump Cake Years ago, I used to prepare a dessert similar to this in the oven. Oh, it was so good. I converted it to my Instant Pot and now we can enjoy it quickly. Try it also with white cake mix and blueberry pie filling. Best served warm with ice cream or whipped cream. —Joan Hallford, North Richland Hills.
1-2 teaspoons of cocoa powder (to colour the marzipan) Pre-heat the oven to 180 degrees C and prepare two 20cm (8-inch) cake pans by greasing them, lining the bottom with wax paper and then. Arrange the marzipan balls on it - use apricot jam to secure them. Lightly brush the balls with egg wash. Briefly put the cake under the grill to give the balls a light golden colour
Apricot Jam!... We need to melt this jam either in the microwave (by putting a table spoon full in a mug and popping it in for 30 seconds or so at 800W) Or melt it in a pan BE CAREFUL, molten jam WILL burn! Spoon the jam all over the top of the cake, then put on the Marzipan top that you rolled in the last step The strips of sponge are glued together using jam (normally apricot) and the whole cake is covered in marzipan. Sometimes the edges are crimped and the top is patterned with a knife. Being that this recipe is thoroughly English, I thought it would be appropriate to use a recipe from a fantastic English baker, Mary Berry It can be used as a frosting for cakes or even a filling for choux pastry, Paris brest and mille feuille. Traditionally Fraisier cake is covered with a sheet of almond paste (marzipan). But since I am not a huge fan of marzipan, I topped the cake with a glaze of strawberry jello and apricot jam
Cake. Preheat your oven to 180C / 360F and grease two non-stick loaf tins. Beat the butter in a bowl until it turns pale. Add the caster sugar and continue to mix until it is all incorporated and feels smooth. Beat in the eggs one at a time, add in a pinch of the flour with each egg to stop the mix from splitting At Solo, we make ingredients for people who love baking as much as we do. We value quality, authenticity and taking time to do things the right way. Our cake and pastry fillings come from the heart--and it shines through every time. So, come and bake with us. Crumbly, good things are waiting It is possible to use orange juice instead of alcohol for feeding Christmas cakes but we would suggest as a precaution that this is only done a couple of months in advance of the cake being eaten. Brush the cake with some thinned apricot jam before applying the marzipan I had considered using a recipe with added pectin, but decided against it and the jam thickened up just fine. Just as an fyi - less ripe fruit contains more pectin. I did add about 1/2 cup of chopped jalapenos and cinnamon to 1/2 the batch
Apricot Sorbet Floats. Don't use your best Champagne for this dessert—any affordable bottle of cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose. 1) Put the ground almonds and sugars into a bowl and stir to combine. In another bowl, whisk together the remaining ingredients, then add to the dry ingredients. 2) Stir well to mix, pounding. 1 cup (8 ounces, 225g) unsalted butter, at room temperature, cubed. 1 teaspoon vanilla extract. 1 teaspoon almond extract. 6 large eggs, at room temperature. 1. Preheat the oven to 325ºF (160ºC). Grease a 9- or 10-inch (23-25 cm) cake or spring form pan with butter, dust it with flour and tap out any excess Start with the pink layer of the cake and spread with the raspberry jam until it nearly reaches the edges of the cake. Top with the yellow cake. Spread this with the apricot preserves. Top with the final green layer. 7. Use a spoon to pour the ganache over the cake, using an offset spatula to even the sides and make sure the cake is completely.