Best Marzipan Pumpkins Recipes

MARZIPAN PUMPKINS

Steps:

• Place marzipan on a clean work surface. Cut in half. Add a few drops of orange food coloring to one half; knead with your hands until uniform in color. Add more food coloring as needed to achieve desired color. Shape into 3/4-inch balls. Use a toothpick to make indents in tops of balls for stems and press creases along outer edges from top to bottom for pumpkin ribs.
• Divide remaining marzipan half into two pieces. Add a few drops of brown food coloring to one piece; knead with your hands until uniform in color. Add more food coloring as needed. Roll into small ropes to use as stems.
• Add a few drops of green food coloring to remaining piece of marzipan; knead with your hands until uniform in color. Add more food coloring as needed. Roll out to a 1/8-inch-thick round. Cut out leaves using a small leaf-shaped cutter. Attach stems and leaves to tops of balls, pressing with a toothpick to adhere.

MARZIPAN PUMPKINS

Steps:

• Place almond paste and fondant in a mixing bowl with the dough hook attachment, set on first speed, beat until soft. Gradually add the syrups, then the powdered sugar to form a nice clay-like dough. Add food coloring by kneading it into the paste, by hand, on a board with a little powdered sugar. Shape into a 1-inch diameter log. Cut into 1-inch pieces and roll into a ball. Take a paring knife and gently make the indentations of the pumpkin.

GOLD MARZIPAN PUMPKINS, ACORNS, AND LEAVES

Steps:

• For Pumpkins 1. Roll room-temperature marzipan into 1 1/2-inch spheres (squat or rotund). With a flat toothpick dipped in vegetable oil, draw lines from top to bottom of each pumpkin. 2. With wide end of toothpick, create an indentation in top of pumpkin for a stem. Create stems by rolling bits of marzipan, and press into top of each pumpkin. 3. Brush pumpkins lightly with gold-pearl luster dust and stems with gold-sparkle luster dust. Let dry overnight. For Leaves 1. On a surface lightly coated with confectioners' sugar or cornstarch, roll room-temperature marzipan to 1/4-inch thickness. Using leaf-shape cutters, create leaves. 2. Use a toothpick or paring knife to create veins. If desired, twist and curl leaves slightly. Brush lightly with gold-sparkle luster dust. Let dry overnight. For Acorns 1. Roll room-temperature marzipan into 1/2-inch spheres for the acorn body. Roll one end into a point. Roll about 1/3 of the amount of marzipan used for the acorn into a sphere for the cap. With the clean eraser of a pencil or a gumpaste tool, such as an embosser, press a hole on underside of cap. Gently press cap onto acorn. 2. With a flat toothpick dipped in vegetable oil or a paring knife, create a crosshatch pattern on each cap. Create stems by rolling bits of marzipan, and press into top of each cap. 3. Brush acorns lightly with gold-pearl luster dust. Let dry overnight.

MARZIPAN WITCH, PUMPKINS AND CAULDRON

Steps:

• Directions: Cover serving board with yellow gift wrap, taping wrap on the back side of board. Cover wrapped board with cellophane in the same way. Set board aside for now. , Prepare marzipan according to the following recipe., Crumble almond paste into a large bowl. Knead in corn syrup. Gradually add confectioners' sugar, kneading well after each addition until thoroughly blended., Tint 1/2 cup of marzipan purple, kneading in a small amount of food coloring at a time until desired color is achieved., In the same way, tint 1/4 cup of marzipan orange, 2 tablespoons green and 1 tablespoon each yellow, brown and red. Leave 1 tablespoon plain. Discard remaining marzipan or set aside for another use., Shaping Marzipan: Refer to the photo as a guide while shaping marzipan as directed in the instructions that follow. Gently press the shaped pieces together and position as shown on the covered serving board., Witch: With 4-1/4 teaspoons of purple marzipan, shape the witches hat, dress and shoes., With 1-1/4 teaspoons of green marzipan, shape the head, nose, hands and two 1-in. long ropes., With 1/4 teaspoon of orange marzipan, shape two 1-in.-long ropes. Twist one orange and one green 1-in. rope together, forming one of the witch's legs. Repeat with the remaining 1-inch ropes for the other leg., Press 1/2 teaspoon of orange marzipan through a garlic press. Attach the pieces to the head for hair., With plain marzipan, shape the white area of each eye., With brown marzipan, add a pupil to each eye., With red marzipan, roll a thin rope for the mouth. , Pumpkin With 1-1/2 teaspoons of orange marzipan, shape a 1-1/2-in. ball. Slightly flatten the top and bottom. Using a sharp knife, make shallow ridges around the sides of the pumpkin from center top to bottom., Measure 1/4 teaspoon of green marzipan for the stem, leaves and vine tendril. Shape a small diamond shape for the stem., For the leaves, flatten a small amount of green marzipan to an 1/8-in. thickness between two sheets of waxed paper. Remove the top sheet. Using a sharp knife, cut out two leaf shapes and make veins on each., Roll a small piece of green marzipan into a thin rope and spiral it slightly for the vine tendril., Cauldron: With 1-1/2 teaspoons of purple marzipan, shape a 1-1/2 inch ball. Slightly flatten the top and bottom. With purple marzipan, shape a 3-1/2-in.-long x 1/8 in.-thick rope and four 1/4-in. balls. Place the rope around the top edge of the cauldron for the rim. Evenly space the balls around the bottom of the cauldron for the legs., With orange, yellow and plain marzipan, shape five candy corns. Place inside the cauldron.