SC - Marzipan for Sotelties

[Gedney, Jeff]

I have had good success with store bought varieties 
they are generally two types of almond paste products, one is labelled
"Marzipan", and one is labelled "Almond Paste"
The almond paste is coarser grained and does not color or sculpt well.
Be sure to get the "Marzipan". 
also make sure that the Marzipan is fresh, by squeezing the tube, and
making sure it is pliable.
Some of the stuff in stores is older than T Rex! (the band OR the
dinosaur, take your pick!)


For those who do not have a lot of experience with this medium, here are
a few notes:
If the marzipan is too loose to work with, then quickly knead in some
confectioners sugar.
Work fast! The surfaces harden and start to crack quickly, and cannot be
easily restored.  Put as fine a coating of vegetable oil on the hands as
possible (Too much will loosen the Marzipan), or dust them liberally
with confectioners sugar. Do not spray or brush with water if it dries
out, if possible, just quickly knead it until pliable(or it crumbles).
Keep whatever you are not working with wrapped completely in plastic.
If you have kept it in the fridge, knead it until warm enough to work IN
THE PLASTIC WRAPPING. The less time exposed to air, the better the
results.
Practice, practice, practice!

The best Roses I made for a cake I made with marzipan!! (until I got
into gum paste, which I do not believe to be period!) 

Speaking of recipes, a while ago, a period recipe for "sugar paste" was
posted. Could someone reprise that one? I lost the original. 

Thank you


brandu

On Tuesday, June 09, 1998 12:18 PM, RuddR at aol.com [SMTP:RuddR at aol.com]
wrote:
> Greetings,
> 
> Does anyone have a good recipe for soteltie-grade marzipan that can be
> sculpted in the round?  The stuff I've come up with is great for
bas-reliefs,
> but doesn't stand up very well.
> 
> Thanks.
> 
> Rudd Rayfield

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