marzipan on sponge cake?

[stephaniebines]

Hi all

I'm doing a sponge wedding cake in a few weeks time and someone suggested to me to cover the cakes in white marzaipan before covering in sugarpaste, this would give a really smooth finish (like you normally get with a fruit cake), I've never covered a sponge cake with marzipan, has anyone else? 1 tier of this cake is chocolate and I'm really not sure about covering chocolate cake with marzipan? Is it possible?

I've also been told not to use a traditional sponge mix for a stacked wedding cake, it doesn't work! They said to use a madeiara sponge cake instead, any other opinions, should I opt for a madeira which tastewise I don't think is as nice but it is firmer, or should I go for a sponge which tastes better but god fobid might collapse (even with dowels!) Any suggestions would be appreciated.

Thanks, Stephanie

[rach]

well..my own wedding cake I had madeira sponge which I covered in marizpann brfore icing and you do get a lovely finish with but this could also be acheived with two layers of sugarpaste.....If you cover with maripann the sponge will pick up the flavour from it ...so its up to the client..

I have just made a 4 tier stacked cake with the light sponge and one layer of sugarpaste and dowelled and it was fine..I prefer the lighter cake now..and always use it for everything unless I am asked.
If you look in my cakes sections its the 4 tier red crystal cake...

do what you feel happiest dong but I owuldnt have a problem with light sponge and dowelling but make sure you put your thin cut board under each of your cakes so the dowels support onto the board .

Hope that helps

[stephaniebines]

Thanks Rachael, when you say lighter, do you mean a normal victoria sponge?

Stephanie

[victoria]

I have Mich Turner's (from Little Venice Cake Co) Spectacular Cakes book and she recommends putting marzipan on everytthing as it helps keep cakes moist due to the oil in the marzipan. I personally can't stand the stuff and never use it on my own cakes which I make for myself, even fruit. Also, some people are allergic to the almonds in the marzipan, so I would definitely check with your client as to what they want.

[rach]

yep i just use all in one method..nice an easy 2 eggs and double sugar marg and flour....so look at your ppan judge how many eggs then double the rest

[rach]

also I put the sugar syrup into all my cakes..when sliced open brush inside before putting in your filling keeps the cakes lovely and moist

[rach]

still looking i know its here somewherer