Marzipan Bugs Recipes

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.

MARZIPAN BUGS

Steps:

• Mix black food colouring into the marzipan, this will take some time and turn everything your touch black.
• Cut or break marzipan into beetle sized lumps.
• Roll each lump into a elongated ball, about an inch long.
• Flatten slightly until roughly bug shape.
• Make groove in the bug to make it look like an egyptian scarab beetle.
• Dab a small brush into the Edible Luster and then wipe most of it off on a kitchen tissue, then brush the wings/shell of the beetle.
• Add a second colour if you want a shimmering beetle effect.
• Optional; roll some marzipan into tiny sausage, which are going to be the legs.
• Cut the tiny sausages into 3 shorter sausages, enough to sit under the beetle and poke out each side.
• Layout legs, stick beetle on-top, carefully wait to harder a bit before moving.

20 BEST WAYS TO USE MARZIPAN

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

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.

LADYBUG CUPCAKES

Steps:

• Cupcakes:Preheat oven to 350 degrees with rack in center. Line two standard muffin tins with 18 paper liners. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until fluffy. Beat in vanilla seeds. Add eggs and yolks, one at a time, beating until each is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour mixture and beating until combined after each addition.
• Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each two-thirds full. Bake, rotating pans halfway through, until cupcakes spring back when lightly pressed and a tester inserted into centers comes out clean, about 16 minutes. Transfer to a wire rack and let cool completely.
• Buttercream:Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips.
• Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form. Continue whisking until meringue is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
• Reduce speed to medium-low and add butter a few tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment and beat on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula; continue beating until frosting is completely smooth. Keep buttercream at room temperature if using same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
• Reserve 1/2 cup buttercream. Tint remaining buttercream green, adding food color a drop at a time until desired color is reached. If necessary, use reserved buttercream to lighten color.
• Transfer buttercream to a pastry bag fitted with a small multi-opening tip (such as Wilton #233). Starting at the center and moving outward, pipe grass on top of cupcake: With tip on surface of cupcake, squeeze bag, then release while quickly pulling up to form 1/2-inch-long blades. Pipe some slightly longer for a realistic look.
• Marzipan Ladybugs:Tint marzipan red, adding a small amount of food color and kneading until thoroughly incorporated, until you reach desired color.
• Pinch off eighteen 1 teaspoon-sized pieces of marzipan and shape into ovals for ladybug bodies. Using the back of a paring knife, score a line lengthwise along surface of each body to form wings. Place a chocolate chip at one end of each body, point-side out, to form heads. Insert chocolate pearls into wings to form spots. Place a ladybug on top of each frosted cupcake.

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 FRUITS

Steps:

• Combine confectioners' sugar, almonds, egg whites, and brandy in a blender; blend until all ingredients are sticking together and marzipan is formed. Press into a ball, cover in plastic wrap, and chill in the refrigerator for at least 12 hours to get firm. Chill for an additional 6 to 12 hours if marzipan is not hard yet.
• Remove marzipan from fridge. Coat your hands slightly in confectioners' sugar and knead marzipan for about 1 minute. Separate marzipan into different portions, depending on how many and which fruits you'd like to make, and knead in food coloring to the different portions. To make the different fruits, start with a 1-inch ball of marzipan and give it the shape, details, and texture depending on the fruit you are shaping.