Saturday, July 6, 2013

Homemade Marzipan

On a whimsy, I decided that my upcoming 4th of July cake would have a nifty little marzipan edible decoration to adorn the top.  A year ago, I had won a National contest with Duncan Hines, A Pinnacle Food Company, and learned how to make these edible beauties as part of the Prize package, which was two days of baking and making with their Chef Joe.  I loved it and vowed to make one some day. One thing I found being here on the west coast, Marzipan is pricey!  You guys and gals back in the east have it good and had I know when I was in New Jersey during the Duncan Hines contest, I would have driven to the nearest store and stock piled it! What we have here in Cali is marzipan in the tube and almond paste in a can and the can is definitely less expensive.  I own a restaurant and I can even buy marzipan from my local supplier but it's such a huge amount, still expensive and I really just needed about two tubes or about 16 ounces worth.  So in my quest of sifting through recipes, and there are a few starting with almonds or almond meal, I decide to create one that I could use almond paste in a can.  I think canned paste is way more pantry friendly for storing anyhow, and in a pinch....made marzipan quickly.

This pretty cake below isn't only adorned with Marzipan, but it's enrobbed in it also. Nice!
Homemade Marzipan Recipe
1 small can Almond Paste (about 9 oz)
1/2 C granulated sugar
1/2 C powdered sugar
1/4 tsp vanilla
1/4 tsp orange flower water (you may omit this but the flavor is incredible.  If omitted, increase vanilla to 1/2 tsp)
1/2 of an egg white

1) Start by food processing almond paste just until it looks uniform.
2) Add sugars and process until combined.
3) Add flavorings and about 1 Tbsp of the egg white.  Here you are looking for the mix to start to ball up.  Add a little more egg white at a time until you get a ball.
4) Your mixture should look similar to pie crust dough.

 5) On a flat surface dusted with powdered sugar, take a small amount of marzipan dough and roll out about 1/4 inch thick. Refrigerate the rest in an plastic baggy or airtight container.

I used this flag cutter for my holiday cake but you can use anything you'd like.

6) After cutting it, pick it up with a sturdy spatula and put on to aluminum foil or something fire proof.

7) With a butane torch, add a nice rustic finish by burning the edges. (This is not necessary but I love the look.)

8) Use a little food coloring and brush on to your marzipan design.

...and voila...super fun and a super tasty treat.  What I love about Marzipan, unlike a sugar cookie, it won't absorb moisture and fall apart on your cake or cupcakes.


For more pictures of the cake and how to make it ( inside is an american flag too), check out my link here...
Happy Baking~

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.