Some cosmetic changes in preparation for larger site changes in the works.
Traca, I found my British cookbooks use "almond paste" to cover a cake.
Joined: Dec 12, 2005
Posted to Thread #16440 at 4:30 pm on Oct 12, 2009
Not sure how you're planning on using it.
In the British recipes, it sounds like a <i>marzipan</i> that they're using, rather than the canned softer almond paste that is used for fillings, etc.
In particular, I'm referencing Peggy Porschen's Pretty Party Cakes. Her wedding cakes are covered with rolled "almond paste" to seal and provide a smooth surface, then <i>that</i> is covered with rolled fondant for the smoothest top surface.
You would need to add powdered sugar to most canned "almond paste" to roll it out.
I bought a 7 lb can of "almond paste" and was told I could just roll it out. But since it was for a test cake and it cost $36, I returned the can unopened. Can't give you any test data on that.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 16440. ISO recipe for almond paste... - Traca - 3:13am on 10/12/09 (5)
- Follow the link to the one I've used for many years with good success. Good luck! [NT] [LINK] - Michael in Phoenix - 3:57am on 10/12/09
- One I have been using for decades is exactly the same. I blanch then dry out whole almonds. [NT] - Luisa_Calif - 5:37pm on 10/12/09
- Traca, I found my British cookbooks use "almond paste" to cover a cake. - MarilynFL - 4:30pm on 10/12/09
- Thanks all! I paid $8 for an 8 oz. can and tried my first recipe (used entire can). - Traca - 9:29pm on 10/13/09
- Cost Plus World Market usually has it... don't know the $$ though, but must be cheaper than that! [NT] - cheezz - 3:13am on 10/14/09