43 Marzipan

Mixing marzipan by combining almond paste and powdered sugar until sandy before adding glucose and extract. If mixed for too long, oil from the almond paste will make the marzipan greasy. After mixing, wrap tightly in plastic wrap to prevent it from drying out and forming a crust.
Using marzipan to shape edible decorations that can be made in advance and stored in a cool, dry place until needed. Color can be airbrushed on after shaping, or the marzipan can be colored before using. Wrap any unused marzipan in plastic wrap to prevent it from drying out and forming a crust.
Using marzipan to shape edible decorations that can be made in advance and stored in a cool, dry place until needed. Color can be airbrushed on after shaping, or the marzipan can be colored before using. Wrap any unused marzipan in plastic wrap to prevent it from drying out and forming a crust.
Using marzipan to shape edible decorations that can be made in advance and stored in a cool, dry place until needed. Color can be airbrushed on after shaping, or the marzipan can be colored before using. Wrap any unused marzipan in plastic wrap to prevent it from drying out and forming a crust.
Forming an edible, delicate-looking marzipan rose composed of very thin petals. Shape petals by rolling balls of marzipan and flattening them into disks or by cutting out circles of thinly sheeted marzipan. The edge of each marzipan petal needs to be thinned further to create a fine, delicate rose.
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