Cook Tips


Many times we make a cake, cake or cake and we want to give our special touch, decorate it our way. Sometimes we want to hide some mess we made. Well here I leave the best ideas to make cover of cakes, cakes and cakes. us!


How to make coverage for cakes, pies and cakes

The most fashionable cakes today are those that have a special coverage that can be of different colors, and that supports all kinds of decoration.


This type of special coverage, and very sweet, is usually done with ingredients such as fondant, although in Spain already made coverings for cakes based on many others such as marzipan.

How to make marzipan coverage for cakes, pies and cakes

  • 1/2 kg Fondant
  • 1/2 kg of marzipan
  • Impalpable Sugar of 500 to 800 GR
Knead the fondant and go adding the impalpable sugar until it is softened. Slowly add marzipan along with the rest of the sugar. We will know the exact amount when the pasta has consistency and does not stick to the hands. To give it a different touch you can color it with vegetable coloring.

Variant of marzipan coverage

Pass 250 gr of almonds by boiling water to peel them. Dry them in the oven and process them. Mix the pasta with 250 gr of impalpable sugar, 2 tablespoons lemon juice, 2 tablespoons of cognac and a few drops of almond essence. Add 2 clears and join well. Use extra powdered sugar and knead until it sticks to the countertop or to the hands.


How to make cake, cakes and cakes

Asean version
  • 1/2 Cup of water
  • 1 kg of impalpable sugar
  • 7GR Gelatine without flavor
  • A few drops of essence to taste (vanilla or almonds are the best)
Dissolve the gelatine in the water to bathe Maria. Remove and let cool a little. Add some impalpable sugar and beat, repeat until you use all the sugar. Put it in a glass jar and store it in the fridge.
This way of preserving it allows us to keep it for weeks. When we want to use it we only have to add a little more sugar to form a dough. Knead for 10 minutes to remain elastic. Stretch with a lot and cut the pieces.

About the author

William Johnson

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