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

  • 1
    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, 2015 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, 2015 at 20:20

1 Answer 1


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

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.