Marzipan Fruits

Use a cooked marzipan mixture (MARZI-PAN II) to make these fruits as uncooked marzipan tends to crack or become oily with handling.

Break off pieces of the marzipan and knead in 1 or 2 drops of food colouring – use cocoa or gravy browning to make a brown colour. Mould the marzipan to the desired shape and, using a paint brush, paint and shade the fruit to give them a realistic appearance.

Finish by making indentations with a fork or grater for citrus fruits; use cloves to make the stalks and calyx of apples and pears; press tiny slivers of almond into potatoes to make shoots and roll them in cocoa powder. Roll strawberries in sugar.

Place each fruit in a paper case or make an arrangement of fruit on a plate.

Serve immediately or store in an air-tight tin for up to 2 weeks.

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