Working With Marzipan

Decorating By heidi0609 Updated 6 Jan 2012 , 7:05pm by AnnieCahill

heidi0609 Posted 3 Jan 2012 , 10:07pm
post #1 of 19

Hi, I`m trying to experience with new decorating techniques and would like to try working with marzipan for details and figures. I know absolutely nothing, and was wondering if anyone could give me some pointers. (A simple recipe would be helpful too! icon_wink.gif ) Not sure how long it can be stored before as well as after the figures are made!
Any info would help!! Thanks!

18 replies
cangela4re Posted 3 Jan 2012 , 11:03pm
post #2 of 19

Youtube has some great marzipan videos (recipes included), just type marzipan in the search bar...from what Ive seen, it seems a lot like working with modeling chocolate as far as figures etc go.

Im always amazed (and thankful) for video tutorials, I feel like I learn so much more seeing someone actually working with a product "in action" because I get a better sense of the texture/consistency etc.

Texas_Rose Posted 4 Jan 2012 , 1:29am
post #3 of 19

Marzipan is a little softer than candy clay.

I make my own marzipan from 1lb almond meal, 2 lb powdered sugar, a tablespoon of almond extract, and enough corn syrup to make it all come together into a dough. Store it in the fridge. It has a longer working time than fondant, but the surface will dry after a while. You can make a glaze for it from corn starch and vodka, to give it a smooth shiny look.

AnnieCahill Posted 4 Jan 2012 , 2:00pm
post #4 of 19

Ok I am a huge fan of marzipan. People love it so much more than fondant. The most recent picture in my album (the three tier with Precious Moments topper) was covered in marzipan leaves and pumpkins.

Marzipan is so versatile and easy to work with. All you need is some confectioner's sugar because it does get very sticky. I have never made mine, only purchased the Odense brand which is very tasty and easy to work with.

You can shape it or roll it out and cut it. You can use a leaf veiner and make leaves. You can do the same things with marzipan that you can do with fondant. The only thing is that marzipan has an off-white color and sometimes you will see little brown flecks from the almonds. You can color it with paste coloring or brush it with powdered food coloring, which is what I usually do. I just make a little palette of various powdered food colors, get a clean mineral makeup brush, and then dust the color on. It really is so easy and simple.

You can store marzipan at room temperature in an airtight container for a couple of days, but if it's going to be any longer than that store it in the fridge.


heidi0609 Posted 4 Jan 2012 , 4:28pm
post #5 of 19

Thank you for all the suggestions and info! Very helpful! Annie- where do you purchase your marzipan from ? I'm having some trouble finding ready made stuff!
Thanks again,

AnnieCahill Posted 5 Jan 2012 , 12:33am
post #6 of 19


I buy the Odense brand from the grocery store. It costs me about $6 for 7 ounces. I think Solo makes some (sold in a can), and of course you can order it online from or maybe Amazon. I would definitely try to get some so you can try it out!


heidi0609 Posted 5 Jan 2012 , 12:55am
post #7 of 19

Thanks so much! icon_smile.gif your work is stunning by the way!

Texas_Rose Posted 5 Jan 2012 , 4:39am
post #8 of 19

At the grocery stores here, the marzipan is in the same section as the baking nuts, in a little tube inside a box. I've only bought it once because of the expense. When I make my own, the almond meal is about $12 for a 1lb bag from the grocery store (King Arthur brand) or $7 for 1lb bulk from the natural food store.

fearlessbaker Posted 5 Jan 2012 , 5:00am
post #9 of 19

Can cakes be covered in it? Thanks

AnnieCahill Posted 5 Jan 2012 , 11:41am
post #10 of 19

Yes, a lot of cakes in the UK and other countries are covered in marzipan, then fondant.


heidi0609 Posted 5 Jan 2012 , 9:23pm
post #11 of 19

O.k., so i'm still having difficulty finding marzipan in the stores. I decided to try to make it from almond paste. So here I am with all the ingredients, and now I can't find the recipe online that I used to purchase the ingredients! (I know, what was I thinking not saving the site!) Anyway, anyone have a good recipe, that's simple, to make marzipan from almond paste?? I've already wasted so much time searching!!! icon_sad.gif
Thanks a bunch!

Texas_Rose Posted 5 Jan 2012 , 10:36pm
post #12 of 19

Google is your friend icon_biggrin.gif

The second has egg whites, I'd use pasteurized or sub in meringue powder/water if I were using it, personally.

Texas_Rose Posted 5 Jan 2012 , 10:37pm
post #13 of 19
Originally Posted by fearlessbaker

Can cakes be covered in it? Thanks

Yes, but I've read before that if you cover the cake in marzipan and then fondant, you shouldn't use corn starch to roll out the fondant because the marzipan can cause it to ferment.

fearlessbaker Posted 5 Jan 2012 , 10:40pm
post #14 of 19

Thanks Everyone, I think I may have some books from the UK showing how to cover cakes in it.

Texas_Rose Posted 5 Jan 2012 , 10:47pm
post #15 of 19
Originally Posted by fearlessbaker

Thanks Everyone, I think I may have some books from the UK showing how to cover cakes in it.

It's easier than fondant because you can just pat the wrinkles out.

AnnieCahill Posted 5 Jan 2012 , 11:00pm
post #16 of 19

I have two Peggy Porschen books, as well as a Mich Turner book. They all explain how to cover cakes in marzipan.


FromScratchSF Posted 5 Jan 2012 , 11:02pm
post #17 of 19

Toba has a pretty decent photo tutorial in the Well Decorated Cake.

heidi0609 Posted 6 Jan 2012 , 6:46pm
post #18 of 19

Alright, things are finally getting started! I've made my marzipan (hands are a little tired from working it though!) I've also found some that i purchased just in case! My question is, where do you guys store your marzipan before you create things? And also, how far in advance have you created your figures? where do you store the figures? Sorry, i know, lots of questions!
thanks again for all the help!

AnnieCahill Posted 6 Jan 2012 , 7:05pm
post #19 of 19

Mine is always wrapped well in plastic wrap and then stored in an airtight container (or two layers of freezer bags).

When I am done making my figures and shapes, I put them in another airtight container. They don't dry out at all and they stay very soft and pliable.


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