Marzipan Topped Cake

by connie on April 24, 2014

TwiningVineCakeMarzipanThis Twining Vine rolling pin is a beautiful implement  that is a replica of a  pin circa 1550. It is hard to know precisely the original intention the carver  had in mind for this lovely tool, but it seems likely that it was meant for decorative confections of fondant and marzipan to embellish cakes. I have   used it for fondant placed around the side of a cake and for marzipan placed    on the top of a long narrow cake. And too, I have used it for gingerbread tile cookies that I first saw in cookbook “Tartine” by Elisabeth M. Prueitt and    Chad Robertson, a collection of recipes from the San Francisco bakery  of the same name.

But until now, I have not recorded either process. So, here is a step by step instruction for making a very impressive  cake with a marzipan topper made with this rolling pin. This post has instructions for a white cake with raspberry jam filling, but there are so many possibilities. A spice or pumpkin cake with no filling. A white cake with lemon filling. A quick bread brown sugar loaf studded with chopped almonds and topped with decorative marzipan. You will think of some other flavor combinations that you like!

MakingCake1Select a rectangular plate to use, so that the cake can be cut into the correct  size. Bake a sheet cake or 9 x 13 inch cake. Consider the plate that you have; if your plate is longer, go the sheet cake route. If you want thicker layers, make a  9 x13 inch cake; thinner layers, make a sheet  cake. I baked a 9 x 13 inch white cake and added almond oil to complement the marzipan topper that will be added. I cut the cooled cake into two pieces an inch shorter (11 inches for the shown cake) than the length of the plate  (just the flat surface part of the plate) and the width of the rolling pin design.

marzipancakestep2Spoon some seedless raspberry jam into a microwave safe dish and heat just    until warm to make the jam more spreadable. If you are going to transport      the cake you may anchor the cake to the plate with a few dabs of frosting.   Place one  cake layer onto the plate and spread the warm jam on that layer. Place the second cake layer on top of the jam. (You could also use any seedless jam of your choice, lemon curd or chocolate filling in between these layers.)


marcakeStep4You will need one can of marzipan (11 oz. and there will be almost none left)   or 2 tubes which are usually 8 oz. each. You will need a flat rolling pin, confectioner’s sugar and a pastry brush. It is a bit easier to work with extra marzipan, so you may want to get more. (If you have leftover marzipan, cut        it into small pieces and add to brownie batter to make delicious marzipan brownies or get out some small cookies molds and form some marzipan confections. You could also let the kids make marzipan animals!)


MarCakeStep7Knead the marzipan into a smooth rectangular mass. Brush the Twining     Vine rolling pin generously with confectioner’s sugar. Also brush the work       surface and the flat rolling pin with confectioner’s sugar. Roll out the    marzipan into a half inch thick strip wide enough for the width of the rolling pin and 2 to 3 inches longer the the strips of cake you cut. Roll the prepared Twining Vine rolling pin down the length of the marzipan with steady   pressure and don’t stop rolling once you start. A continuous roll will help ensure that the pressure is more consistent.


MarCakeStep8Cut a straight edge at one end of the printed marzipan and along the sides. Use a ruler and cut the other end so that the marzipan is the same size as your cake layers. Brush the top of the cake layer with corn syrup; the corn syrup will serve as glue to adhere the marzipan. Place the marzipan strip on top of the cake. If there is some confectioner’s sugar that has not absorbed into the marzipan, brush the powdery areas with a slightly wet pastry brush. To transport cake, place a few toothpicks through all layers to keep them in place. If you wish,   you may add some fresh or artificial flowers to the cake plate as a finishing touch, as shown in the top photo. Cut the cake slices with a serrated knife.

Enjoy! Smile!


{ 6 comments… read them below or add one }

1 Chris Garza 11.05.14 at 11:00 pm

Hi Connie,

I understand you are going to be looking for a new mixer. First off,I’m don’t know if anyone makes an 8 qt. mixer, but KitchenAid now makes a 7 quart, I believe. That’s good for my frosting or icing, but I have a Hobart 13 qt. that I love love love. A KitchenAid will run you about $600 plus, where a Hobart will run you maybe $1500 for a good used one. But it will last a lifetime. I have one in my kitchen and use it for making 3 double batches of dough at a time, without effort! You might want to look into one of these. You’ll have it forever, and pass it on to the kids, I’m sure, and their kids as well….very impressive, and gets some nice compliments when anyone visits.

2 connie 12.08.14 at 11:15 pm

Hi Chris,

I ended up having my Hobart refurbished and it is running well. Good to go for another 20 years!!!!


3 Ingrid Lappe 04.08.15 at 9:12 pm

Hello Connie,
this cake looks amazing!!!
I live in Mexico City and I have bought molds from house on the hill and . I am very sorry to hear that the on line shopping cart is closed so I don´t know where I can buy the twining vine rolling pin.
Can you help me?
Thank you
Ingrid Lappe

4 Ines 10.27.15 at 2:54 am

I agree just like morning coeffe I’d love this to be an every day post and maybe more people can send in their own stories of success for their day. We can continue to support and push each other

5 Sheila 10.18.18 at 3:19 pm

King Arthur Flour has vine rolling pins.

6 Sheila 10.18.18 at 3:19 pm

King Arthur Flour has vine rolling pins

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