- Jul 29, 2014
- Reaction score
I was talking with my mother in law yesterday about a cake she's baked for a christening, and she's working on her icings now. Normally I would just buy a block of marzipan and put that onto the fruit cake before applying the royal or fondant icing. My mother in law is making her own almond paste (marzipan) icing, and I think that's a lot more trouble than a simple block of marzipan. I can't say I've ever noticed the difference even when people tell me they've made their own almond paste, and I wonder if anyone here makes their own, or uses the block stuff?