Stop marzipan drying out during storage (eg. on Battenberg)
I bought a Battenberg cake and ate it over the course of a couple of weeks. To try and stop the marzipan wrapping drying out I stored it in clingfilm; however, after a week, the marzipan had still somewhat dried out and become more brittle. Am I missing a trick? Is there a better way to store it that will help keep it in its original state?
Best Answer
Chill it in the fridge for an hour or two (aids slicing) before you open it, then slice it all immediately.
Wrap each slice separately & freeze.
I'm not sure I'd want to eat 2-week-old sponge cake whether it was wrapped in marzipan or not, kept anywhere except a freezer. This type of product is only shelf-stable until it's opened, after that its life-span is short.
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How do you store Battenberg?
Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.Can I freeze Battenberg cake?
You can freeze the Battenberg Cake if you wrap it well, for up to 3 months. The marzipan will be a bit sticky when you defrost it. I use Pro Gel food colouring for the pink side of the cake. Golden marzipan is traditional for a Battenberg, but you can also use natural marzipan too, or even homemade if you like!Why is Battenberg cake pink and yellow?
The first cake was baked in 1884 to celebrate Prince Louis of Battenberg marrying Princess Victoria, Queen Victoria's granddaughter and Prince Philip's grandmother.\u201d...Battenberg cake.A homemade Battenberg Cake, showing the typical chequered pink-and-yellow squaresTypeSponge cakePlace of originUnited KingdomRegion or stateEngland3 more rowsHow to cover Battenberg cake in marzipan with Mary Berry Pt 4 | The Great British Bake Off
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