Can you use marmalade instead of apricot glaze before putting marzipan on cake?

You can use marmalade instead of apricot glaze before putting marzipan on a cake, but it's not the ideal choice. Here's why:

Marmalade's drawbacks:

* Texture: Marmalade is more chunky and less smooth than apricot glaze. This can create an uneven surface for the marzipan, making it more difficult to roll out and causing visible lumps under the marzipan.

* Taste: Marmalade's citrusy flavor can clash with the flavor of the cake or other fillings.

* Stickiness: Marmalade can be too sticky, making it difficult to work with and potentially pulling off the marzipan when you try to remove it.

Apricot Glaze's benefits:

* Smoothness: Apricot glaze creates a smooth, even surface for the marzipan, resulting in a more professional-looking finish.

* Neutral flavor: Apricot glaze has a mild, slightly sweet flavor that won't overpower the cake.

* Correct consistency: Apricot glaze is the perfect consistency – just sticky enough to hold the marzipan but not too sticky to work with.

Alternatives to apricot glaze:

If you don't have apricot glaze, there are other alternatives:

* Simple syrup: A mixture of sugar and water can be brushed onto the cake for a slightly sticky surface.

* Homemade fruit glaze: You can make your own glaze using other fruits like plum or peach.

* Buttercream: A thin layer of buttercream can be used to create a smooth surface, but it will be a bit thicker than apricot glaze.

Conclusion:

While you can use marmalade as a substitute for apricot glaze, it's not the best choice. Apricot glaze offers a smoother, more professional finish and a more neutral flavor profile, making it the ideal choice for marzipan-covered cakes.