Marzipan Pumpkins

 Original Post 11/2/20: I decided to make fondant pumpkins for my Spiced Pumpkin Layer Cake, but could only find marzipan at the grocery store. This was my first attempt at sculpting, and my first time seeing marzipan in person. The smell and taste reminded me of almond extract, so very sugary and rather like maraschino cherries, not the real almond nutty flavor I hoped for. Maybe homemade is better? It was a little sticky to work with, but took color well and turned out pretty good! In the future I would try making my own marzipan and using gel colors. 

  1. Separate portions of marzipan, and dye desired colors (I did orange, blue, and white, plus green for the stems).
  2. Roll a piece of your desired size until it is round. Dip a small, dull knife in water, and use it to make curved cuts along the sides, tapering at the top and bottom. 
  3. Use a pointed object (I used a food coloring lid) to poke a hole in the top.
  4. Roll a small piece of green marzipan into a stem shape, tapered at the top. Put the stem into the hole at the top, and twist the ends. Add a leaf if desired. 
  5. Take creative liberties! Make different sizes, colors, and styles to suit your preference and/or dessert. You could also try it with fondant, gum paste, or modeling chocolate, but I can’t account for variances in texture and color (I’ve never worked with any).
  6. If you want to use homemade marzipan (I bought mine),  here’s an easy recipe. I did not test this recipe, let me know if you do!

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