What is Marzifon?
January 17th 2023
Marzipan and Sugar Paste are both widely used to decorate cakes. But did you know you can also combine both? That way, you combine the flavour and features of both products. If you don't like sugar paste and find it difficult to line your cake with marzipan, Marzifon is the perfect solution for you!
In this blog, we will tell you all about Marzifon and how you can easily make it yourself! Are you curious? Then read on!
Want to make Marsefond right away? Then check out the recipe below!
Recipe for Marzifon
What exactly is Marzifon?
Marzifon is a mix of marzipan and fondant. By mixing the two, you combine the flavour and features of both products. Marzifon, for example, is a lot more elastic than marzipan alone, which makes cake decorating a lot easier. It is also just a bit stiffer and firmer than fsugar paste alone. Another advantage is that the flavour of sugar paste becomes less sweet and tastes more like marzipan. So if you don't like the taste of fondant, marzipan is a very good solution.
Not quite decided yet whether to use fondant, marzipan or marzifon? Read more about marzipan and fondant below!
Marzipan
Marzipan is a doughy mixture made of ground sugar and almonds. This combination has caused marzipan to be greasy and sticky, in addition, marzipan tastes very much like almonds. Marzipan has a white colour of its own and is not snow-white. It has a grainy texture due to the pieces of almonds. It does not dry out, which gives you more time to decorate your cakes and pastries. Making figures with marzipan is a lot trickier and not recommended. As marzipan remains soft, your figure will quickly collapse.
Fondant
Fondant consists mainly of sugar and glucose, which makes it easy to knead and roll out. It is widely used for coating cakes, decorating cupcakes and pastries. Fondant is also very suitable for making figures that you can then use as decorations on your cakes. When you take fondant out of its packaging, it is often very hard and stiff. So before using it, knead well until the fondant becomes elastic. This prevents cracks when modelling and covering cakes.
Many people don't like the taste of fondant and find it too sweet. In addition, coating a cake with marzipan can sometimes be a real challenge. Marsefond is therefore a really good middle ground!
How do you make Marzifon?
Marsefond is a combination of marzipan and fondant. The ratio is 1:1, so equal parts marzipan and fondant. By mixing fondant and marzipan together, you get marzifon. The advantages of marzifon:
- Marsefond is more elastic than marzipan alone
- It is just a little stiffer and firmer than fondant alone
- It tastes more like almond and is less sweet than fondant
Try making marzifon with FunCakes Marzipan and Smartflex Fondant, as it combines perfectly with marzipan!
Recipe for Marzifon