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.
