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Homemade Marzipan for figures -- cooked or uncooked?

melissafitz

By melissafitz
in Pastry & Baking

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melissafitz

melissafitz

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Or store-bought? :)

I'm a home cook, but a fairly adventurous one. since I have all the ingredients for marzipan, I thought I'd try making it for the figures on a birthday cake. I'm not finding loads of information in my cookbooks or on the internet (shockingly enough), so I thought I'd check in w you guys.

Is there a significant difference with the texture/flavor of cooked v uncooked? Does one last longer than the other? Can they generally be used interchangeably in recipes? I'm assuming the uncooked is easier to make, but is the cooked version tricky?

Thanks for your thoughts!

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