To mark the change from an old used year of 2013 with no more days left moving into 2014 with 365 brand new days full of opportunities requires, that we drink champagne/sparkling wine/bobbles served together with cakes made of marzipan, at least here in Denmark.
If you would like to bake your very own marzipan cakes, I will already now share all my entire collection of various suggestions on marzipan cake (known as kransekage in Denmark), which I have created during the "life time" of Kitchen of Kiki in this blog post. It will leave you time to go shopping for the needed ingredients as well as baking them for New Year's Eve tomorrow.
I find, that the major advantages of making your own marzipan cake is, that you are in control of the overall sweetness in the final cake, so you can make the cake more or less sweet according to your sweetness preference, instead for "just living with" the sweetness in the cakes, which you buy, which I find to be too sweet !!!
Final important remark: remember to serve the marzipan cake with a sweet type of champagne or sparkling wine, as the combination of sweet marzipan cake and dry sparkling wine is a taste killer.
If you would like to have more softness in your marzipan cake, you should freeze them after baking. The only drawback is, that freezing reduce the overall flavour profile of the cake.
Another excellent taste twist on "kransekage" is pomegranate marzipan cake combining the freshness of pomegranate with the sweetness of marzipan.
As a colourful farewell to 2013 these baked marzipan confect are an option. The only drawback is, that the forest fruit marzipan (purple looking marzipan) is loosing colour during the baking !!! However, you do not need to worry about this topic, as Odense Marcipan has withdrawn this specific marzipan product from their product range.
I will not be making any of the above mentioned suggestion for New Year's Eve, as I will trying out a new recipe to mark the transition into 2014.