Almond paste, also known as marzipan, is a wonderful way to decorate a fruitcake. Just follow these steps:
- Allow the fruitcake to season thoroughly before applying almond paste.
- Almond paste is usually applied to fruitcakes within two weeks of serving time.
- First brush a glaze onto the cake to ensure the almond paste adheres to the cake. Let stand for 24 hours.
- Working quickly, roll out the almond paste between two layers of waxed paper to desired thickness. The waxed paper prevents the paste from becoming greasy and makes it easy to handle.
- Measure the area of the cake you’d like to cover. With a sharp knife, cut out these dimensions, slicing through the waxed paper and paste. Remove trimmings and the top layer of waxed paper.
- Invert the paste onto the cake so the waxed paper is facing up. Gently roll the top with a rolling pin. Peel off the waxed paper; wrap cake.
- Let wrapped cake stand for 24 hours before decorating with Royal or Pearl Frosting.
- One (225 g (1/2 lb) package of almond paste will cover the top of a 20 cm (8 inch) cake 6 mm (1/4 inch) thick.
- To soften almond paste, place it between two slices of bread, in a sealed plastic bag. Let stand at room temperature until softened, about 2 - 4 days.