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 !!!
If you would like to have more softness in your marzipan cake, you should freeze them after baking. The only drawback is, that I find freezing to 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 2014 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 However, you do not need to worry about this topic, as Odense Marcipan has withdrawn this specific marzipan product from their product range.
Last year (2013) liquorice marzipan was the "new black flavour" within the marzipan world, as it so many other food items here in Danmark, so therefore I created these liquorice marzipan cake
Another fantastic flavour combination would be this marzipan cake with raspberry and lime, which you share with sweet heart.
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 2015.