I am a nervous about using raw egg to make marzipan to cover Chrisstmas cake as cake will not be eaten for at least 3-4 weeks.

My marzipan uses two egg whites. I make the marzipan and store it wrapped in plastic in the fridge until I am ready to put it on my cake. Your cake doesn't haven't to sit for a long time with the marzipan on it. Who would do it that way?

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