How to Make Marzipan Fruits
How to make marzipan fruits: apples, pears, oranges
It’s not too difficult to make your own marzipan fruits for decorating cakes or just for eating. I used mine on this gorgeous apple cake with cream cheese frosting. Whatever cake you use them on (carrot cake perhaps?) they are a gorgeous addition.
Marzipan is an almond paste that is readily available in grocery stores near the cake decorating supplies. Odense is a common brand and it’s sold in 7 ounce tubes. The recipe below for making marzipan apples, pears and oranges was developed using one package of that size. You’ll get 18 fruits of about 1 inch size, which should be enough to decorate any cake.
In my updated “How to make marzipan fruits” video, I also show how to make bananas, lemons and red apples!
Making Marzipan Fruits Video
Make Marzipan Fruit – Printable InstructionsPrint
Make Marzipan Fruits
- Yield: 18 1x
- 1 7 ounce package marzipan (Tested with Odese brand)
- Red, yellow, green liquid food coloring
- 1/4 cup powdered sugar or cornstarch
- whole cloves
- caraway seeds
- small paint brush
- small bowls (4)
- paper towels or clean rags
- parchment paper or waxed paper
- fine hole grater
- Divide the marzipan into 3 equal pieces (2.3 ounces each). Cover your work surface with a large sheet or parchment or wax paper to protect from staining. Put on an apron or an old shirt to protect clothes from splatter. Place powdered sugar in a small pile in the corner of work surface.
- Make your dyes:
- Green – combine 1 teaspoon water + 1/4 teaspoon green food coloring
- Yellow – combine 2 teaspoons water + 1/4 teaspoon yellow food coloring
- Orange – combine 1 teaspoon water + 6 drops yellow + 2 drops red coloring
- Red – combine 1 teaspoon water + 1 drop red coloring
- Marzipan Apples:
- Knead 1/8 teaspoon green dye solution into 1 portion marzipan until evenly colored light green. Shape into a tube and cut into 6 equal portions. Roll each into a ball, then shape into slightly elongated and squared-off Granny Smith apple shapes, or slightly flattened balls to make MacIntosh apples. Press a whole clove into the top of each to make a stem.
- Dip paintbrush in clean water, then in yellow dye solution. Paint apples to give them a ripening hue. Dip brush again in water, then in red solution and add a bit of blush to one side of each apple. Set aside apples to dry on paper.
- Marzipan Pears:
- Knead 1/8 teaspoon yellow solution into 1 portion of marzipan until a uniform light yellow color is achieved. Roll into a log and cut into 6 equal portions. Shape each into a teardrop shape, flattening the bottom slightly and bending some of the tops a little. Press a caraway seed upright into the tops to make a stem.
- Wet your brush with clean water and lightly go over one long side of each pear with yellow dye. While still wet, dab on a bit of red and allow to naturally spread out along the fat end of each pear. Set aside pears to dry.
- Marzipan Oranges:
- Knead 1/8 teaspoon orange dye into remaining portion of marzipan until uniformly pale orange. Roll into a log and cut into 6 equal portions. Shape each into as round a ball as possible, then gently roll on the fine hole grater to make a dimpled skin effect. Paint each orange with more orange dye solution until a rich, bright orange is achieved. Highlight with yellow dye solution.
- Break the center balls from 6 whole cloves and press the clove stem into each orange, so just the star shows to make the blossom end of the orange.
- Allow all marzipan fruits to dry uncovered at room temperature for 24 hours before using. Fruits may be stored longer, lightly covered at room temperature.