Marzipan Daffodils Food

MARZIPAN "DAFFODILS"

Marzipan

These marzipan "daffodils" are as cute as a button and add happy pops of color to Martha's showstopping Easter cake, which was designed to resemble her real-life farm in Bedford, NY. A six-point-star cutter forms the base of the flowers, and then a flower tool that comes in modeling kits for fondant and gum paste is used to shape the inner petals.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 4h50m

Yield Makes about 30

Number Of Ingredients 2

Ingredients

2 ounces marzipan
Gel-paste food coloring in yellow and orange, such as Wilton brand Golden Yellow and Orange

Steps:

Divide marzipan into 3 pieces, keeping each piece in an airtight container when not working with it to prevent it from drying out. Dip a toothpick into gel paste and swipe across one piece of marzipan, starting with 2 swipes of yellow. (Use a fresh toothpick to add more color.)
Knead until color is even, adding more gel paste as desired. Repeat with another piece of marzipan and orange gel paste. Leave last piece untinted.
Tear off one-third each of yellow and orange marzipan; roll separately into 1/4-inch-diameter ropes, each 10 to 12 inches long. Cover both with a kitchen towel to keep from drying out. On a clean surface, roll out remaining yellow, orange, and untinted marzipan very thinly, each a scant 1/8 inch.
Cut out flowers using a 1/2-inch six-point-star aspic cutter. Make indentations in centers of each "petal" using a blade gum-paste tool (6 indentations total). Cut an 1/8-inch piece from one of the ropes and roll into a ball. Gently press ball around the tip of an arrow gum-paste tool to create a center flower "cup." Using tool, press cup into center of a flower. Repeat with remaining marzipan, creating a variety of color combinations of daffodils.
Transfer to a parchment-lined baking sheet and let stand until dry, at least 4 hours and up to overnight. Store dry flowers in an airtight container up to 5 days.

MARZIPAN FRUITS

Marzipan Fruits image

This is a super easy recipe to make homemade marzipan and create little decorations for any cake, cupcake or Christmas cake.

Provided by kinga

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy

Time 12h30m

Yield 10

Number Of Ingredients 6

Ingredients

2 cups confectioners' sugar
2 cups finely ground blanched almonds
2 egg whites
1 tablespoon brandy
¼ cup confectioners' sugar, or as needed
assorted food coloring

Steps:

Combine confectioners' sugar, almonds, egg whites, and brandy in a blender; blend until all ingredients are sticking together and marzipan is formed. Press into a ball, cover in plastic wrap, and chill in the refrigerator for at least 12 hours to get firm. Chill for an additional 6 to 12 hours if marzipan is not hard yet.
Remove marzipan from fridge. Coat your hands slightly in confectioners' sugar and knead marzipan for about 1 minute. Separate marzipan into different portions, depending on how many and which fruits you'd like to make, and knead in food coloring to the different portions. To make the different fruits, start with a 1-inch ball of marzipan and give it the shape, details, and texture depending on the fruit you are shaping.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 33.4 g, Fat 12.3 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 1 g, Sodium 11.4 mg, Sugar 28.6 g

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