Marzipan Witch Pumpkins And Cauldron Recipes

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

Ingredients

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 PUMPKINS

Marzipan Pumpkins image

Provided by Food Network

Categories dessert

Time 40m

Number Of Ingredients 5

Ingredients

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.

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

Ingredients

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.

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