How best to toast/brown marzipan?

The recipe/picture that I'm following calls for cutting out Christmas stars from marzipan and for the stars to be browned somewhat (does look nice).

Last time I did this, the stars deformed quite a lot and lost the sharpness of their points, as the marzipan melted and softened.

So, for something prone to melting like marzipan is it best to toast quickly / high heat or more gradually? Any ideas?

I'm just grilling them under heat.

grilling toasting

Best Answer

Either use a blow torch or a very hot grill. Either way be very careful as it can burn extremely easily. I've only ever done it with balls of marzipan (on top of a simnel cake), so haven't had deformation issues, but I would suggest blowtorching the marzipan in the cutter, then letting it cool to prevent the points softening.

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Why do you grill marzipan?

Traditionally the cake is decorated with eleven balls of marzipan to represent the twelve disciples (minus Judas), and then grilled to give the golden marzipan a burnished effect.

How do you know when a Simnel cake is cooked?

Check it's cooked by inserting a skewer to the centre of the cake, if any wet mixture clings to the skewer, return to the oven for another 10 mins, then check again. Cool in the tin for 15 mins, then turn out onto a wire rack and leave to cool completely. Brush the top of the cake with apricot jam.

Is Simnel cake the same as Christmas cake?

Simnel cake is a light fruit cake, similar to a Christmas cake, covered in marzipan, and eaten at Easter in Great Britain and Ireland.

Is Simnel cake dry?

Traditional English Easter Simnel cake is a rich sponge full of dried fruit and candied peel, with a marzipan layer and - in my version - cheerful yellow glossy icing on top. Easter baking tradition is the all-out, splash-away end of Lent, saying goodbye to its austerity and fasting.

Professional Baker Teaches You How To Make MARZIPAN!

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