Hi
I don’t live in the UK any more, but I will still recommend homemade. The store bought varieties all have too much sugar, too much almond essence or bitter apricot kernels. If you are lucky you can find good marzipan at a local confectioner. I like it when marzipan is about 2 parts almonds, one part sugar and perhaps a few bitter almonds or apricot kernels if you prefer that taste. When used as a lid for a cake it is important to let the almonds dry for a couple of days before using them. That makes it much easier to handle and a must when used as a lid for a cake. You can also let you electrical mixer work the marzipan until it get slightly warm. That brings out the mild almond flavor and makes it easier to work with. - written 11 months, 3 weeks ago
