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Do people ever use rolled marzipan as a layer between cake layers frosted in buttercream?

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    Yes. 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 '15 at 9:03
  • Yes. Even though I'm a huge fan of marzipan, though, I love the taste but would prefer a softer almond paste. – Erica Mar 28 '15 at 20:20
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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 Dominostein http://en.wikipedia.org/wiki/Dominostein

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