What is the primary use of marzipan in pastry making?

Marzipan is primarily used for decoration in pastry making. This versatile confection, made from finely ground almonds and sugar, can be shaped and colored to create intricate designs such as flowers, fruits, or figurines, which enhance the visual appeal of desserts. Its pliability allows pastry chefs to model it easily into various decorative forms, making it a popular choice for cake adornments, especially for special occasions like weddings or birthdays.

While marzipan can also be used as a cake filling or as part of flavoring in certain recipes, its defining characteristic and most recognized application in the pastry world is for decorative purposes. Its glossy finish and ability to create lifelike shapes contribute significantly to the artistry in pastry presentations. The other uses, such as glazing or enhancing flavor, don’t capture the primary essence of what marzipan is recognized for within the realm of pastry.