How to make marzipan decorations
Making marzipan decorations for cakes or desserts is fairly simple. Here are some tips to make it even easier.
Last modified on: October 13th 2010
Keywords for this recipe:Almond pasteMarzipanDecorationPatrySweetYou will need:
- 0
200 g Marzipan (almond paste) - 1
1 tablespoon icing sugar - Total weight: 215 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 13 min. | 13 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 346 Kcal or 1,449 Kj | 6 gr | 47 gr | 16 gr |
| 17 % | 2 % | 4 % | 2 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 161 Kcal or 674 Kj | 3 gr | 22 gr | 7 gr |
| 8 % | 1 % | 2 % | 1 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Piped petits-fours, Agen prune cake, Fraisier (French strawberry cake), Provençal colombier for Pentecost, Arizona cupcakes, ... All |
 | Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio madeleines, Royal icing, Cigarettes Russes (Piroulines), Succès praliné (praline meringue), Marzipan (almond paste), ... All |
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Your 2 comments or questions on this recipe
- Follow the recipe of marzipanPosted by jh november 24th 2011 at 23:27 (n° 2)
- How do you colour marzipan easilyPosted by Susan november 24th 2011 at 21:15 (n° 1)
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