Marzipan Fairy Toast Recipes

MOLLY'S MINI MARZIPAN TREATS

Steps:

• Line a baking sheet with parchment paper.
• Roll out the marzipan to 3/4 inch thickness, using powdered sugar to dust the work surface and rolling pin to avoid sticking. Cut into desired shapes.
• Meanwhile, melt the chocolate over a double boiler until smooth. Using 2 forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the lined baking sheet and decorate with sprinkles as desired. Allow to set until firm, about 30 minutes. Share!

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 CANDY

Steps:

• Break the almond paste into small pieces over a medium bowl. Add 1 cup of the confectioners' sugar, and work it in with your hands until incorporated. It will be crumbly. Add another 3/4 cup of sugar, and work it in really well. Pour in the corn syrup, and work it in until evenly blended. Spread remaining sugar out on a clean work surface, and knead the dough until smooth and uniform, 3 to 5 minutes. If the dough seems too sticky, knead in more sugar. Wrap the dough in plastic wrap, and refrigerate for about an hour. It should have the consistency of modeling dough.
• Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at the desired color. Then blend the colored pieces into larger portions of dough. Dust a work surface and rolling pin with confectioners' sugar, and roll dough out to 1/4 inch thickness. Cut into desired shapes using small cookie cutters to make candies.

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.

MINI MARZIPAN TREATS

Steps:

• Roll out the marzipan until 3/4 inch thick, using confectioners' sugar to dust the work surface and rolling pin to avoid sticking. Cut into rectangles, about 1 1/2 by 3 inches each, or cut into other shapes.
• Meanwhile, melt the chocolate chips in a double boiler or in the microwave until smooth. Set a rack on a sheet of parchment paper or on a baking sheet. Using two forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the rack and decorate with pistachios and dried rose petals. Allow to set until firm, about 30 minutes.
• In a food processor, blend the nuts until they're finely ground and just starting to clump together (but don't over-blend them or you'll end up with nut butter). Add the confectioners' sugar, extract, rosewater (if using) and salt; pulse to combine.
• With the motor running, drizzle in the corn syrup and blend to form a dough. It may still look crumbly in the food processor, but if you squeeze it in your hand, it should stick together. (You may find that you don't need all of the corn syrup.) Form the marzipan into a ball or log and wrap it tightly in plastic wrap until ready to use. Store in the refrigerator.

CAULIFLOWER TOASTS

Steps:

• Preheat the oven to 400 degrees F.
• Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
• Set the oven to broil and arrange a rack 6 inches below the heat.
• Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
• Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.

MARZIPAN HARVEST TABLE TOPPER

Steps:

• Marzipan: Crumble almond paste into a large bowl. Knead in corn syrup. Gradually add confectioners' sugar, kneading well after each addition until thoroughly blended. To tint, break off desired size piece of marzipan and knead in color a little at a time, using food coloring (for brown, add baking cocoa instead if desired). , SHAPING: Each Acorn: Form a 1/4-in. to 1/2-in. slightly oblong ball of brown marzipan. , For the cap, add more food coloring or baking cocoa to tint a small piece of marzipan to a slightly darker brown. Form into a flattened circle and press onto top of acorn. Insert a whole clove or brown marzipan into cap for stem. Use a toothpick or knife point to gently dot the cap for texture., Each Apple: Form a 3/4-in. ball of red marzipan. Curve slides slightly. Pinch bottom gently to taper. Use a toothpick or sharp knife to indent top and bottom of apple. For stem, insert a whole clove or shape a brown marzipan stem and press into top indentation., Each Ear of Corn: Form a 1/2-in. ball of yellow marzipan into along cylinder shape about 1-1/2 in. long. Slightly taper one end to form the top of the cob. For kernels, roll small pieces of yellow marzipan into balls. Press balls onto cob in rows. For corn husks, roll a ball of green marzipan between pieces of waxed paper to 1/8-in. thickness. On waxed paper, layer on top of green marzipan, draw three 1-3/4-in. long x 1/2-in.-wide elongated leaf shapes. Peel away top layer of waxed paper and use knife to cut out husks onto the sides of the cob, overlapping at bottom of center front, and one to cover the back of cob, overlapping edges of side. Gently curve top points of each husk out. , Leaves: Knead together equal portions of red, yellow and orange marzipan a few times to create a marble effect. Roll out between pieces of waxed paper to 1/8-in. thickness. Cut out leaves with a cookie cutter. Use a toothpick or sharp knife to score veins on the leaves. For stem, insert a whole clove or shape a brown marzipan stem and insert. Sprinkle with sugar if desired., Pumpkins: Form balls of orange marzipan, ranging in size from 1/2 in. to 1-1/2 in. Depress slightly to flatten top and bottom. Use a toothpick or sharp knife to make shallow ridges around sides from center top to bottom. For stems, insert a whole clove in center top of each pumpkin or shape one for each from brown marzipan and insert.

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.

MARZIPAN

Steps:

• Place almonds in a blender container or food processor bowl Cover and blend or process until ground.
• In a mixer bowl combine the ground almonds, the 1 1/3 cups confectioners' sugar, almond extract and 2 tablespoons water Beat with electric mixer until the mixture forms a ball.
• Gradually add the 2 1/4 cups confectioners' sugar, beating until combined.
• Stir in enough egg white (about 1 tablespoon) to form a clay-like mixture.
• Tint with food coloring, if desired.
• Mold or shape the marzipan as desired, using about 2 teaspoons marzipan for each shape.

MARZIPAN

Steps:

• Combine almond paste, confectioners' sugar, and corn syrup in a large mixing bowl. You may need to work the mixture with your hands to ensure that it is well mixed. To prevent the mixture from drying as you work with it, rub hands with a light coating of vegetable shortening. Wrap tightly in plastic until ready for use.