Marzipan For Spring Garden Cake Recipes

SPRING GARDEN CAKE

Steps:

• Prepare carrot and zucchini cakes as directed, and cool to room temperature. If necessary, use a serrated knife to trim cake tops level. Each cake should be about 1 1/4 inches high.
• Prepare cream cheese frosting. Place zucchini cake on a 10-inch cake round, and spread top of cake with 1 1/4 cups cream cheese frosting. Place a carrot cake on top of the frosted zucchini cake. Chill until icing is set, about 15 minutes. Ice entire cake with remaining frosting. Chill until firm, about 30 minutes. This can be done up to 1 day in advance.
• Sprinkle top of cake with 1/2 cup cookie crumbs, leaving a 1/4-inch border around perimeter of cake. Using a paring knife, lightly mark cake top, dividing into quarters or four "plots." Rake the plots with the tines of a fork. Place green sprinkles on the perimeter of cake. Arrange marzipan fruits and vegetables on the plots. Carefully press pastillage fence posts onto the side of the cake, about 1/4 inch apart, and place candy pebbles around the base of the fence. Serve cake at room temperature.

MARZIPAN FOR SPRING GARDEN CAKE

Steps:

• In the bowl of a food processor, combine almond paste and sugar. Pulse until combined. Add the corn syrup, and pulse again until combined, about 15 times.
• Mixture should hold together when pressed. Transfer to a clean work surface; knead until smooth dough is formed. Wrap tightly in plastic wrap. Color as desired.

MARZIPAN CAKE

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour a 9" cake pan.
• Cream the almond paste with the butter and sugar.
• Mix in the almonds.
• In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
• Combine the flour and baking powder and stir into butter mixture.
• Mix with a few strokes as possible.
• Pour batter into cake pan and bake for 20-25 minutes.
• Do not over bake!
• Heat water and preserves and brush on the top of warm cake.