Do people ever use rolled marzipan as a layer between cake layers frosted in buttercream?
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1Yes. But I suspect your actual question is someting along the lines of "What are advantages/disadvantages?" or "What should I keep in mind if doing so?" - perhaps you'd like to expand your question a bit?– Stephie ♦Mar 28, 2015 at 9:03
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Yes. Even though I'm a huge fan of marzipan, though, I love the taste but would prefer a softer almond paste.– EricaMar 28, 2015 at 20:20
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1 Answer
Probably someone has done this. Why not? On the other hand, you don't want a thick marzipan layer, because the material is expensive and has a strong taste, so it is more naturally to use the cream as the bulk filling and have a thin cover on top. This makes the cake more stable, too. If the cream serves as the frosting, it has to thicker.
Normally in a cake one often has the harder layer outside and the soft stuff inside.
As an inspiration, here is something that has marzipan on top of a jelly layer
http://en.wikipedia.org/wiki/Dominostein
