The Pastry School Diaries: Making Marzipan - Rachael Ray Every Day

The Pastry School Diaries: Making Marzipan

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Editorial Assistant Lauren Katz is enrolled in the part-time Pastry & Baking Arts program at New York City’s Institute of Culinary Education. Follow her each week as she shares her sweet experiences! 

Want to become a pro at knowing the exact physical makeup of any fruit or vegetable? The answer is probably no, but just in case you're into that kind of thing, I have some advice for you: make marzipan.

Marzipan is a mixture of almond paste, liquid fondant, corn syrup and powdered sugar, which is then dyed with edible paint and formed into adorable little fruits and vegetables. These marzipan figures can be used as decoration on a cake, dessert table or as a garnish. They're pretty sweet to eat on their own, but they do offer a delicious almond flavor and smooth texture.

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I found this technique to be rather relaxing and stress-free, because unlike making flowers for a wedding cake, fruit shouldn't look perfect. It should have dents and bruises and not even the roundest of oranges is going to be an exact sphere. As someone who is not ashamed by her baking inconsistencies and thrives off the "rustic" look, making these little fruits and veggies was fun and freeing.

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The fruits get a shiny coating of simple syrup at the very end.

Have you ever tried your hand at marzipan? How did it go?

Check back next week for more sugary stories!