Marzipan Bees Recipes

MARZIPAN BEES

Steps:

• Add yellow gel paste to 1 portion marzipan and black gel paste to the other. Knead each to incorporate.
• Roll each portion into a 1/8-inch-diameter rope. Cut each rope crosswise into 1/8-inch slices.
• Stack 5 slices together horizontally, flat sides facing, alternating colors, starting and ending with yellow. Press together gently. For the head, roll a yellow slice into a ball, and press onto body. For the eyes, roll 2 bits of black marzipan into balls; press onto head. For the stinger, shape the tail piece into a slight point. For the wings, press a sliced almond into each side of bee. Repeat. Use immediately.

MARZIPAN DECORATIONS

Steps:

• Decide what object you want to make. Warm the marzipan by kneading it slightly. Form it into a small patty and place 1 drop of food coloring in the center. Fold the marzipan around the color and begin to knead it to blend the color in. shape and form into desired shapes.
• For a Bee: Color some of the marzipan yellow and some brown. Make tiny balls of each color and press then together to make the body. Then make 1 more round ball for the head and secure it onto the body. Make 2 little black dots on the head for eyes. Use toasted almond slices for the wings.
• For lemons and limes: Color some marzipan with green for the limes and yellow for the lemons. Shape them into balls then form points on the end. Texture the surface by pushing sandpaper or the fine side of a grater onto the surface to texturize it.

HONEY BEE CUPCAKES

Steps:

• Make cupcakes: Preheat oven to 325°F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, and cinnamon.
• With an electric mixer on high, beat eggs and sugars until pale and thick. Whisk together honey, milk, oil, and zest. On low speed, mix honey mixture into egg mixture. Add flour mixture in two batches, mixing until just combined.
• Divide batter among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
• Make bees: Divide marzipan in half. Tint one portion yellow and the other black with gel-paste food color (see page 299 for instructions). Roll each portion into a rope, a little less than 1/4 inch thick, on a work surface lightly dusted with cornstarch; cut rope crosswise into 1/4-inch pieces. Alternating between yellow and black, gently press together four pieces to form the body. For the head, roll a small black piece into a ball; press onto yellow end of body. Pinch off two tiny bits of yellow marzipan. Roll into balls; press onto head. Press almonds into bee for wings. Repeat to make 20 bees.
• Decorate cupcakes: Tint buttercream pale yellow; spread a thin layer of buttercream over cupcakes. Transfer remainder to a pastry bag fitted with a small curved petal tip (#59). Starting at outer edge, pipe petals in a circle, holding tip perpendicular to cupcakes. Pipe more circles of petals inside first to cover. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature and top with bees before serving.

MARZIPAN II

Steps:

• In a large bowl, knead almond paste to soften. Mix in egg whites. Knead in confectioners' sugar 1 cup at a time. Add vanilla. Knead until marzipan feels like heavy pie dough.
• Wrap tightly in plastic, and store in refrigerator in a sealed container. To use after storage, let stand at room temperature until soft, then knead briefly.

MARZIPAN

Steps:

• Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.

EASY VANILLA MARZIPAN

Steps:

• Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
• Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
• Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
• How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.