Marzipan Calculator
Calculate marzipan amounts for cakes and confections
Marzipan Required
Base Amount
353g
12 oz
Recommended
406g
+15% buffer
Roll Thickness
1/4 inch
Raw Marzipan Recipe
For 406g marzipan (no cooking required):
Almond Flour
203g
2 cups
Powdered Sugar
183g
2 cups
Egg White
32g
~2 white(s)
Almond Extract
4 tsp
Cooked Marzipan Recipe
Professional method - smoother texture:
Almond Flour
183g
Sugar
142g
Water
61ml
Glucose Syrup
20g
Marzipan Tips
- Use blanched almond flour for the smoothest texture
- Knead well to develop pliability
- Apply apricot jam to cake before marzipan for adhesion
- Let marzipan dry 24 hours before applying fondant
- Color with gel or powder colors - avoid liquid
- Store wrapped in plastic, then foil, in the refrigerator