The olo baking marzipan is suitable for baking biscuits, cakes and more. The natural almond can be shaped and is perfect for baking as it tolerates high temperatures. The natural marzipan is ideal for covering cakes and cupcakes as well as for baking. The natural marzipan is yellowish / cream-colored.

The rich almond marzipan is ideal for covering cakes or modelling. Marzipan or almond paste as it is also known, is a smooth sweet paste with a similar consistency to uncooked pastry. It is made from ground almonds and sugar. Marzipan is very malleable and can be moulded into a variety of shapes. Marzipan is most commonly used for covering rich fruit cakes.

To store: Marzipan should be stored in a cool, dry place out of direct sunlight. Once opened the paste will dry out quickly so wrap any unused marzipan in the original wrapping and some kitchen foil and store in an airtight container.

To prepare: When preparing marzipan to cover a cake, knead it gently to soften it first, then dust the worksurface with a little sieved icing sugar or cornflour and roll out using a rolling pin. To cover a cake, brush with cooled boiled jam. Lift marzipan over the cake and trim off any excess.