I have two questions.
First, Marzipan v. Almond paste, what's the difference in consistency? My understanding is that Marzipan is Almond paste with more sugar/corn syrup added. Is this correct?
Second, I will be making a birthday cake for a friend. I want it to be chocolate with a marzipan/almond paste topping or filling (this depends on consistency). Anyone know a good recipe?