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. 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. 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.
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.