It is seriously all I can do to not eat the entire bag of marzipan (a sugar-and-almond dough-like substance, used for modeling edible forms and flowers) I brought home from Cakes & Cake Decorating class.
We are supposed to practice making roses out of it, using the technique outlined in a video we watched in class. Although I can’t say my form is completely perfect, my second attempt (the first being at school) today was pretty darn okay.
Does that mean I can eat it? I. Love. Marzipan.
Here’s how I did it:
First, I rolled the marzipan into a 1″-thick or so log. I cut the following pieces with a sharp paring knife:
- One 1.5″ piece
- Two 1″ pieces
- Eight 3/4″ pieces
Each of these is rolled into a sphere, then into a cone shape. The first piece will be more conical than the others.
Using a plastic dough scraper/bench knife, you gently squash the cone into a flat, large oval, which will be thicker and wider on the fat end of the cone. Hopefully.
The guy in the video did this in two strokes, both at the same 45 degree or so angle across the cone. The first time, you leave some of the fat end untouched, and the second time you get the whole thing.
Next, I rolled the center of the rose with this largest piece, using the thick end toward the bottom. I used the extra at the bottom to squish out a base.
Next, I flattened the next two petals in similar fashion, gave them a little pleat in the side (see below) and stuck them tightly around the base.
My problem with my earlier attempt at school is that I let these drape widely, making the flower look too much like a pansy or something. Roses are more tightly wound in the middle.
Now I spread, pleated and placed the next three petals, from the remaining eight pieces.
Now, just the remaining five pieces await. These will stick on a little differently, so stay frosty.
Since these final petals will be visible from the outside, you’ll want to make sure each one tucks underneath the one before it. You know, to look all natural and junk. So before you completely press down one side, hold it open and position the next petal.
Aaaaand….voila. The finished rose. Like I said, I had some dumb luck this time, and it took a little pre-fiddling at class to get the idea. It’s worth giving it a try. You can purchase marzipan by the bucket at cake supply stores and online.
Besides, they’re delicious, whether they turn out pretty or not. So are the scraps.
I’m just saying.