Marzipan Fruits
Marzipan Fruits
Try this quick and easy marzipan fruits recipe from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 60 minutes
  • Cooking Time 12 hours
  • Yield 15 servings
  • 2 packages natural (uncoloured) Marzipan
  • Food colouring pastes
  • Raw Whole wheat spaghetti ( for stems)
  • Whole cloves (for bottom of pears & apples)
  • Cocoa powder (for potatoes)
  1. Potatoes:
  2. Shape a scant tablespoonful of marzipan between your palms into a potato shape. Use a bamboo skewer or other tool to make “eyes” in the potato and the roll in a little cocoa powder (to replicate dirt) shaking off any excess
  1. Pumpkin:
  2. Add a little orange colouring paste to a tablespoonful of marzipan and knead the colour in. Shape the marzipan into a ball between the palms of your hands and then flatten just a little. Use the back of a paring knife or a marzipan tool to press lines into the pumpkin Add a little cocoa powder or brown colour paste to a little more marzipan and shape into a thin rope. Cut a little piece off and press in to make the stem, then spiral the remaining around a bamboo skewer and carefully remove and press in near the stem to make a tendril
  1. Pear or Apple:
  2. Add a little yellow or green (or both) colouring paste to a tablespoonful of marzipan, knead it in, and shape into a ball between the palms of your hands. If making a pear, shape the marzipan to a pear shape. Use a small piece of raw, whole wheat spaghetti as the stem and push a whole clove into the bottom for the blossom end. For added dimension, dilute a little contrasting food colouring (red or orange) in a little clear alcohol or water and brush on a “blush” to the fruit
  1. Leaves:
  2. Add a little green food colouring paste to some marzipan and knead it in. Roll out the marzipan as thinly as possible and cut out leaf shapes as desired. Use a bamboo skewer or the back of a paring knife to make veins marks on the leafs You can bend and pinch the leaves to give them dimension and set them on a tray to dry, or while still soft, press them into the other fruits as desired
  3. Allow the marzipan fruits to air dry for 12 hours, then store for up to 2 weeks in an airtight container

Tagged Under

Recipes to consider