This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to make marzipan decorations
Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.
15 min.
Easy
2 IngredientsLast modified on: October 13th 2010
You will need:
200 ml 
1 tablespoon 
Times for this recipe
Preparation: 15 min.
Step by step recipe
Stage 1 - 3 min.
Place the flattened disc of marzipan on a sheet of cooking parchment, and dust with icing sugar.
Stage 2
Then start to roll with a rolling pin as if rolling out pastry for a tart.
If the marzipan sticks to the rolling pin, dust with more icing sugar.
If the marzipan sticks to the rolling pin, dust with more icing sugar.
Stage 3
If you are using a large piece of marzipan, try cutting it in two and roll out half at a time; you'll find it much easier.
Stage 4
The best trick, as shown in the photo, is to put guides of the required thickness on either side (here 2 pieces of perspex 2mm thick). This ensures even rolling and you can be sure of having the right thickness.
Stage 5 - 5 min.
Eventually you should have a fine "sheet" of marzipan, thin and as even as possible.
Unstick it from the paper, turn it over and put it back in place. This will help when you are cutting out.
Unstick it from the paper, turn it over and put it back in place. This will help when you are cutting out.
Stage 6
You can now cut anything you wish using a knife...
Stage 7 - 5 min.
...or better still, cutters in various shapes.
Stage 8
To make leaves, for example, first cut a circle using a fluted cutter, then cut the circle in two.
Stage 9
Draw the veins of the leaf with the point of a knife.
Stage 10
You can also join pieces together easily...
Stage 11
... by overlapping them and pressing gently to stick them together.
Stage 12
A tip: move your creations with a palette-knife, or if not, with a fork, to avoid breaking them at the last minute.
Remarks
Marzipan decorations dry out quite quickly if you don't use them straight away. Wrap them in plastic film and keep in the fridge.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 370 RDI=40 % | 170 RDI=30 % | 1,010 RDI=50 % | 4,230 RDI: 50 % |
| Per 100 g | 30 RDI=10 % | 170 RDI=20 % | 80 RDI=10 % | 470 RDI=20 % | 1,970 RDI: 20 % |
How much will it cost?
- For : 2.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Marzipan (almond paste)
You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, Little Christmas biscuits, Piped petits-fours, Arizona cupcakes, Agen prune cake, ... See them all 6
Icing sugar
Like these other recipes: Gâteau Nantais, Pistachio "Financiers", Almond dacquoise, Royal icing, Sicilian Epiphany Pie, ... See them all 61
Other recipes you may also like
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016459 K4.4 7 min.
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.February 21th 2011394 K4.3 35 min.
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result.October 13th 2010478 K2.7 1 hour 25 min.
How to grill salmon well
This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the...October 13th 2010483 K4.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe