Traditionally egg whites are added to keep everything together, but different recipes use different binders. Marzipan is made of crushed, blanched almonds that have been ground into almond flour, and mixed with corn sugar or sugar until a thick paste is formed. Ingredients are key when it comes to simple items, and for fondant and marzipan the ingredient list is very short. Marzipan is almond-based, fondant uses sugar Keep in mind that this post focuses in fondant and marzipan for icing, not poured fondant for fillings or almond paste. There are more differences between marzipan and fondant, and we’ll discuss them in greater detail in the following section. Marzipan is really a hit-or-miss since the version you get really affects how well it will behave on a cake, and how much it can stretch. IF you’re making a smooth finish cake and are looking for sharp corners than fondant is the way to go. In terms of texture, fondant is much smoother while fondant can be gritty in many recipes. If color is important for your cake, then fondant will show bring, smooth colors much better than marzipan, which comes in a creamy yellow base color because of the almonds. Marzipan has a stronger flavor compared to fondant, and it may trigger those with nut allergies. It will keep up to 3 weeks in the fridge or 4 months frozen.4 You could try using a mix of fondant and marzipan Marzipan vs fondant
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