Dessert - How to make marzipan fruits and flowers recipes (2024)

Ingredients:

• 1 7 ounce package marzipan (Tested with Odese brand)
• Red, yellow, green liquid food coloring
• water
• 1/4 cup powdered sugar or cornstarch
• whole cloves
• caraway seeds
• Tools:
• small paint brush
• small bowls (4)
• paper towels or clean rags
• apron
• parchment paper or waxed paper
• fine hole grater

How to cook:

1. Cut the marzipan into three equal pieces (2.3 ounces each). Protect your counter top from spills by laying down a thick sheet of parchment paper or wax paper. Wear an apron or an old shirt to protect nice attire from spills. Make a little pile of powdered sugar in a corner of your workspace.
2. Prepare the dyes:
3. In order to achieve a green hue, mix 1/4 teaspoon of green food coloring with 1 teaspoon of water.
4. In order to achieve a yellow hue, mix 1/4 teaspoon of yellow food coloring with 2 tablespoons of water.
5. To make orange, mix 1 tsp. of water with 6 drops each of yellow and red food coloring.
6. To make a red dye, mix 1 drop of food coloring into 1 teaspoon of water.
7. Caramel Apples:
8. Light green marzipan can be achieved by kneading in 1/8 teaspoon of green dye solution per 1 part of marzipan. Roll into a cylinder and divide into six pieces. Form each into a ball, and then form them into Granny Smith apple shapes (slightly elongated and squared off) or MacIntosh apple forms (slightly flattened balls). Stem them out by pressing a whole clove into the top.
9. First, rinse the paintbrush with clean water, and then dip it into the yellow dye solution. Give apples a maturing tint by painting them. Add a touch of blush to one side of each apple by dipping a brush in water and then in the red solution. You should put the apples on the paper to dry.
10. A hom*ogeneous bright yellow tint can be created by kneading 1/8 teaspoon of yellow solution into 1 part of marzipan. Form a log and divide it into 6 pieces. Form each into a teardrop by flattening the bottom and bending the tops of a few of them. A stem can be made by pressing a caraway seed into the tops and standing it up.
11. Brush the yellow dye onto one long side of each pear, wetting the brush with clean water as needed. Apply a small amount of red food coloring and let it to spread out along the broad end of each pear while it is still wet. Leave the pears out in the open to dry.
12. Knead the leftover marzipan with the orange dye (about 1/8 teaspoon) until it is an evenly light orange color. Form a log and divide it into 6 pieces. Roll each one lightly on the fine-hole grater to create a dimpled skin, then shape into as spherical a ball as possible. Add more of the orange dye solution to the paint and brush it onto each orange until a deep, vibrant orange color is created. Put some yellow dye in the highlighing solution.
13. To make the flower end of the orange, take six entire cloves, remove the centers, and press the clove stem into each orange until just the star is visible.
14. For best results, let the marzipan fruits dry out for a full day in the open air before using. When fruits are kept loosely covered at room temperature, they can be kept for longer.

Ingredients:

• 1 7 ounce log of marzipan
• Food coloring (I used natural food coloring in red, yellow and green)
• Powdered sugar (for dusting work surface)
• Cloves (broken so just little stems are used)
• Dry bay leaves (cut into small leaf shapes)
• Water (for diluting food dye)
• Very small paint brush
• Several small bowls
• Disposable tablecloth or parchment paper (for painting on)

Nutrition:

• Calories: 59 kcal
• Carbohydrate: 6 g
• Protein: 1 g
• Fat: 3 g
• Saturated Fat: 1 g
• Sodium: 4 mg
• Fiber: 1 g
• Sugar: 5 g
• Serving Size: 1 serving

How to cook:

1. To make the orange hue, combine equal parts yellow and red dye in a third bowl. Then, add 2 teaspoons of water to three smaller bowls and add a few drops of each color dye to the bowls until you obtain light yellow, light green, and orange.
2. The next step is to cut your marzipan log into thirds; each section should be shaped like an apple, a pear, or a pumpkin.
3. Knead about 1/8 of the green dye into one of the pieces (this will be the apple), then the yellow into another piece (this will be the pear), and the orange into a third piece (this will be the pumpkin).
4. Create a long log by rolling one of the pieces in powdered sugar; repeat with the other two. Then cut the log into six pieces, and you'll have a bunch of mini-fruits.
5. To form a pear, take one segment and roll it into a ball, narrowing it at the end. Color the pear in various ways using the tiny paintbrush. To make the stem, insert a tiny bit of clove.
6. Shape the apple into a ball and insert the clove stem to eat like an apple. The apple leaf can be replaced with bay leaf, likewise by cutting small pieces. The apple can be painted in a variety of hues with a paintbrush.
7. The pumpkin should be rolled into a flattened ball. Make the pumpkin's eyes and mouth with the handle of a paintbrush, then add a clove for the pumpkin's stem.
8. Hold off on serving or gifting until they've dried completely on a baking sheet coated with parchment paper.

Ingredients:

• 8 oz. can of almond paste (found in the baking aisle)
• 2 c powdered sugar
• ¼ c corn syrup

How to cook:

1. Take the almond paste from the can and place it in the blender. Put in the confectioner's sugar. Pulse it a few times to mix it in thoroughly. The effect will be powdery.
2. To properly combine the corn syrup, add it and pulse again for several seconds.
3. If it's thoroughly combined, you may grab a fistful and mold it into whatever you choose.

Ingredients:

• 7 ounces marzipan (1 roll)
• 1 bottle red food coloring
• 1 bottle yellow food coloring
• Colored jimmies, optional

Nutrition:

• Calories: 57 kcal
• Carbohydrate: 11 g
• Cholesterol: 0 mg
• Fiber: 0 g
• Protein: 1 g
• Saturated Fat: 0 g
• Sodium: 2 mg
• Sugar: 10 g
• Fat: 2 g
• Serving Size: 14 1/2 oz. fruits (14 servings)
• Unsaturated Fat: 0 g

How to cook:

1. Put together the necessary components.
2. Dump powdered sugar on your hands or don a pair of disposable plastic ones.
3. Warm up the marzipan by kneading it. Separate the marzipan into sections now, before coloring, if you plan on making more than one type of fruit.
4. Put together the necessary components.
5. Roll out the marzipan into a thin disc and dab some yellow food coloring in the center.
6. Roll the marzipan into a ball, then knead it to distribute the color throughout the dough. If necessary, add more food coloring and continue working until the marzipan is a uniform shade.
7. Form nickel-sized balls from the dough.
8. Roll the balls out until they are lemon-shaped, which means they will need to be stretched out and their ends will need to taper.
9. Using a toothpick, you can make tiny holes in the lemons to simulate the texture of citrus peel.
10. Insert a candy jimmy in a dark color into the lemon's top to serve as the "stem."
11. Put together the necessary components.
12. Make a disc with the marzipan and add few droplets of red and yellow food coloring (1 drop red to 2 drops yellow) to the center.
13. To achieve a uniform hue throughout the marzipan, gather the dough into a ball and knead in some food coloring, adding more if necessary.
14. The dough should be rolled into balls about the size of a nickel.
15. If you want to simulate the feel of citrus skin on your lemons, you can use a toothpick to make tiny holes in them.
16. To make the "stem," insert a dark-colored candy jimmy into the top of the orange.
17. Put together the necessary components.
18. Make a disc out of the marzipan and color the center yellow with a few drops of food coloring.
19. Roll the marzipan into a ball, then knead it to distribute the color throughout the dough. If necessary, add more food coloring and continue working until the marzipan is a uniform shade.
20. Create nickel-sized balls from the dough.
21. Get a thin tube by rolling a ball between your fingers.
22. Make a top by slightly extending one end of the tube and curving the rest into a banana shape.
23. Insert a candy jimmy in the tip of the banana to serve as the "stem." The same procedure should be followed with the remaining marzipan.

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

Nutrition:

• Calories: 262.6 calories
• Carbohydrate: 33.4 g
• Fat: 12.3 g
• Fiber: 2.6 g
• Protein: 6 g
• Saturated Fat: 1 g
• Sodium: 11.4 mg
• Sugar: 28.6 g

How to cook:

1. Make marzipan by blending confectioners' sugar, almonds, egg whites, and brandy until the mixture is sticky. Form into a ball, then wrap in plastic and chill for at least 12 hours in the fridge to harden. If the marzipan isn't firm after 6-12 more hours of chilling, it needs more time.
2. Take marzipan out of the refrigerator. After dusting your hands with sugar, knead the marzipan for about a minute. Make as many or as few of each type of fruit as you'd like by dividing the marzipan into separate bowls and adding food coloring as needed. You may build any kind of fruit by starting with a marzipan ball about an inch in diameter and moulding it into the desired form, adding any necessary embellishments, and giving it the appropriate texture.