Making marzipan roses


by: Cooking Granny

Marzipan is a sweet paste made of ground almonds and sugar. It is similar to fondant but not as soft, which makes it the perfect consistency for modelling. Marzipan is primarily used for cake decorations and to make cute shaped sweets. Fruit shapes such as pears, strawberries, apples, peaches, and bananas are very popular.


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serves: 1

1 pound almond paste

2 cups confectioners’ sugar

1 tablespoon light corn syrup

Nutrition Facts
Making marzipan roses

Servings Per Recipe: 1

Amount per Serving

Calories: 3701

  • Total Fat: 126 g
  •     Saturated Fat: 11.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 58.2 mg
  • Total Carbs: 636.7 g
  •     Dietary Fiber: 21.8 g
  •     Sugars: 572.7 g
  • Protein: 40.9 g

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1.  Roll the marzipan into a long cylinder. Cover with plastic wrap.

2.  Cut the cylinder into 7 to 9 segments 3/4 inch long.

3.  Roll the segments into little balls. Keep them covered with plastic wrap as you go.

4.  Flatten the balls into petals with one end thinner than the other.

5.  Place two of the petals on top of each other and begin to roll, starting from what will be the side of the rose.

6.  After rolling from 1/2 to 3/4 inch thick, put in another petal.

7.  Keep rolling, adding petals every 1/2 to 1 inch until you've used all the petals.

8.  Use the tip of a knife to separate the petals near the top of the rose for a natural appearance.

9.  Cut off the base of the rose so it will stay on a cake. Angle the cut if you want the rose to lean on the cake.

10.  Place the finished roses in an egg carton and let dry for 24 hours before using. They will keep for several weeks.


12.  To make leaves, use a rolling pin to roll out a 1/16-inch-thick sheet of colored marzipan.

13.  Using a leaf-shaped cookie cutter, cut the leaves out of the marzipan.

14.  Press on the leaves with a paring knife, forming a line that runs down the middle and smaller lines at an angle.

15.  To make berries, roll the marzipan into a 1/8-inch-thick cord and cut into sections. Roll the sections into tiny balls.

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