Marzipan Pumpkins Recipes

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MARZIPAN WITCH, PUMPKINS AND CAULDRON



Marzipan Witch, Pumpkins and Cauldron image

LIKE MAGIC, these bewitching treats can appear in a flash-and are sure to charm your guests on Halloween! The whimsical witch, pumpkins and candy-filled cauldron consist of marzipan, edible clay that's simple to shape and sweet to eat. You can make it using the basic recipe on the next page. Once you see how easy marzipan is to prepare, you'll likely want to come up with your own creations for Christmas, Easter and other occasions, too!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/4 cups (enough for four witches, four pumpkins and four cauldrons).

Number Of Ingredients 8

1 can (8 ounces) almond paste
1/4 cup light corn syrup
1-1/4 cups confectioners' sugar
Purple, orange, green, yellow, brown and red gel food coloring
Garlic press
Large serving board
Yellow gift wrap for covering board
Clear cellophane for covering board

Steps:

  • Directions: Cover serving board with yellow gift wrap, taping wrap on the back side of board. Cover wrapped board with cellophane in the same way. Set board aside for now. , Prepare marzipan according to the following recipe., Crumble almond paste into a large bowl. Knead in corn syrup. Gradually add confectioners' sugar, kneading well after each addition until thoroughly blended., Tint 1/2 cup of marzipan purple, kneading in a small amount of food coloring at a time until desired color is achieved., In the same way, tint 1/4 cup of marzipan orange, 2 tablespoons green and 1 tablespoon each yellow, brown and red. Leave 1 tablespoon plain. Discard remaining marzipan or set aside for another use., Shaping Marzipan: Refer to the photo as a guide while shaping marzipan as directed in the instructions that follow. Gently press the shaped pieces together and position as shown on the covered serving board., Witch: With 4-1/4 teaspoons of purple marzipan, shape the witches hat, dress and shoes., With 1-1/4 teaspoons of green marzipan, shape the head, nose, hands and two 1-in. long ropes., With 1/4 teaspoon of orange marzipan, shape two 1-in.-long ropes. Twist one orange and one green 1-in. rope together, forming one of the witch's legs. Repeat with the remaining 1-inch ropes for the other leg., Press 1/2 teaspoon of orange marzipan through a garlic press. Attach the pieces to the head for hair., With plain marzipan, shape the white area of each eye., With brown marzipan, add a pupil to each eye., With red marzipan, roll a thin rope for the mouth. , Pumpkin With 1-1/2 teaspoons of orange marzipan, shape a 1-1/2-in. ball. Slightly flatten the top and bottom. Using a sharp knife, make shallow ridges around the sides of the pumpkin from center top to bottom., Measure 1/4 teaspoon of green marzipan for the stem, leaves and vine tendril. Shape a small diamond shape for the stem., For the leaves, flatten a small amount of green marzipan to an 1/8-in. thickness between two sheets of waxed paper. Remove the top sheet. Using a sharp knife, cut out two leaf shapes and make veins on each., Roll a small piece of green marzipan into a thin rope and spiral it slightly for the vine tendril., Cauldron: With 1-1/2 teaspoons of purple marzipan, shape a 1-1/2 inch ball. Slightly flatten the top and bottom. With purple marzipan, shape a 3-1/2-in.-long x 1/8 in.-thick rope and four 1/4-in. balls. Place the rope around the top edge of the cauldron for the rim. Evenly space the balls around the bottom of the cauldron for the legs., With orange, yellow and plain marzipan, shape five candy corns. Place inside the cauldron.

Nutrition Facts :

MARZIPAN PUMPKINS



Marzipan Pumpkins image

Use these adorable "pumpkins" to embellish our Pumpkin Cupcakes or any fall dessert. Divide marizpan into sections and dye with orange, green, and brown food coloring, then shape into miniature gourds.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Yield Makes about 24

Number Of Ingredients 2

7 ounces marzipan
Orange, brown, and green gel food coloring

Steps:

  • Place marzipan on a clean work surface. Cut in half. Add a few drops of orange food coloring to one half; knead with your hands until uniform in color. Add more food coloring as needed to achieve desired color. Shape into 3/4-inch balls. Use a toothpick to make indents in tops of balls for stems and press creases along outer edges from top to bottom for pumpkin ribs.
  • Divide remaining marzipan half into two pieces. Add a few drops of brown food coloring to one piece; knead with your hands until uniform in color. Add more food coloring as needed. Roll into small ropes to use as stems.
  • Add a few drops of green food coloring to remaining piece of marzipan; knead with your hands until uniform in color. Add more food coloring as needed. Roll out to a 1/8-inch-thick round. Cut out leaves using a small leaf-shaped cutter. Attach stems and leaves to tops of balls, pressing with a toothpick to adhere.

MARZIPAN



Marzipan image

Make your own marzipan instead of buying it. Marzipan is used to frost Christmas cakes and for candies, and all sorts of other goodies.

Provided by Carol

Categories     Desserts     Candy Recipes

Time P1DT30m

Yield 16

Number Of Ingredients 5

2 cups confectioners' sugar
½ pound finely ground blanched almonds
2 egg whites
½ teaspoon salt
½ teaspoon almond extract

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.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 17.8 g, Fat 7.2 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 79.9 mg, Sugar 15.4 g

MARZIPAN PUMPKIN PETITS FOURS



Marzipan Pumpkin Petits Fours image

Mini pumpkin cakes are covered with a layer of spiced cream-cheese frosting and fondant for these sweet little pastries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes 30 pumpkins

Number Of Ingredients 24

Vegetable oil, cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1 teaspoon pure vanilla extract
8 ounces unsalted butter (2 sticks), melted and cooled
16 ounces cream cheese, softened
1/3 cup confectioners' sugar, plus more for surface
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon pure vanilla extract
24 ounces white fondant
24 ounces marzipan
Orange and brown gel-paste food coloring, for decorating
Chocolate sticks, cut into 1-inch pieces, for decorating
Antique silk luster dust and orange pearl dust, for decorating, optional

Steps:

  • Make the cakes: Preheat oven to 350 degrees. Coat nonstick mini-muffin tins with cooking spray.
  • Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl. Whisk the sugars and eggs in a medium bowl. Whisk in pumpkin and vanilla. Whisk in butter until combined completely. Fold flour mixture into pumpkin mixture until no trace of flour remains (batter may be lumpy).
  • Scoop batter into tins, filling cups 1/2 full. Bake until testers inserted in the centers come out clean, 14 to 16 minutes. Transfer to wire racks, and let cool. (Cupcakes can be covered and refrigerated up to 2 days.)
  • Make the frosting: Beat cream cheese, confectioners' sugar, spices, and vanilla with a mixer on medium speed until light and fluffy, about 3 minutes.
  • Assemble the pumpkins: Cut tops from 2 cupcakes, and reserve bottoms for another use. Using a small offset spatula, spread 1 teaspoon frosting on the cut side of 1 cupcake top. Sandwich with other cupcake top, creating a round pumpkin shape. Spread 2 teaspoons frosting smoothly on sides of cupcake sandwich, and place on a parchment-lined baking sheet. Repeat with remaining cupcakes and frosting. Refrigerate until very firm, at least 3 hours (or overnight).
  • Knead together equal amounts fondant and marzipan, adding orange or brown food coloring until desired color is reached. (Reserve some fondant and marzipan to make white pumpkins if desired.) Dust a surface lightly with confectioners' sugar, and roll fondant mixture to 1/4-inch thickness. Using a 4 1/2-inch round cutter, cut out circles.
  • Place 1 pumpkin cake in center of 1 fondant circle. Bring sides of circle over cake, smoothing out folds, and press to enclose. Flip pumpkin over, and using a toothpick, make vertical grooves along sides. Poke a hole on top for a stem, and insert a chocolate stick. Repeat with remaining cakes and fondant. Using a clean, dry pastry brush or paintbrush, brush pumpkins with luster and pearl dusts if desired. These pumpkins will keep at room temperature up to 1 day.

MARZIPAN PUMPKINS



Marzipan Pumpkins image

Provided by Food Network

Categories     dessert

Time 40m

Number Of Ingredients 5

7 ounces almond paste
2 teaspoons fondant
2 teaspoons corn syrup
4 tablespoons powdered sugar
3 drops orange food coloring

Steps:

  • Place almond paste and fondant in a mixing bowl with the dough hook attachment, set on first speed, beat until soft. Gradually add the syrups, then the powdered sugar to form a nice clay-like dough. Add food coloring by kneading it into the paste, by hand, on a board with a little powdered sugar. Shape into a 1-inch diameter log. Cut into 1-inch pieces and roll into a ball. Take a paring knife and gently make the indentations of the pumpkin.

GOLD MARZIPAN PUMPKINS, ACORNS, AND LEAVES



GOLD MARZIPAN PUMPKINS, ACORNS, AND LEAVES image

Categories     Nut

Number Of Ingredients 3

These gilded garnishes add appeal to any fall dessert. Try them with our Caramelized-Apple Spice Cake. We used three 7-ounce packages of marzipan to make 8 pumpkins
10 acorns
and 12 leaves. You can make these days in advance; store them at room temperature.

Steps:

  • For Pumpkins 1. Roll room-temperature marzipan into 1 1/2-inch spheres (squat or rotund). With a flat toothpick dipped in vegetable oil, draw lines from top to bottom of each pumpkin. 2. With wide end of toothpick, create an indentation in top of pumpkin for a stem. Create stems by rolling bits of marzipan, and press into top of each pumpkin. 3. Brush pumpkins lightly with gold-pearl luster dust and stems with gold-sparkle luster dust. Let dry overnight. For Leaves 1. On a surface lightly coated with confectioners' sugar or cornstarch, roll room-temperature marzipan to 1/4-inch thickness. Using leaf-shape cutters, create leaves. 2. Use a toothpick or paring knife to create veins. If desired, twist and curl leaves slightly. Brush lightly with gold-sparkle luster dust. Let dry overnight. For Acorns 1. Roll room-temperature marzipan into 1/2-inch spheres for the acorn body. Roll one end into a point. Roll about 1/3 of the amount of marzipan used for the acorn into a sphere for the cap. With the clean eraser of a pencil or a gumpaste tool, such as an embosser, press a hole on underside of cap. Gently press cap onto acorn. 2. With a flat toothpick dipped in vegetable oil or a paring knife, create a crosshatch pattern on each cap. Create stems by rolling bits of marzipan, and press into top of each cap. 3. Brush acorns lightly with gold-pearl luster dust. Let dry overnight.

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