[Sca-cooks] OLWEN'S MARZIPAN

[Olwen the Odd]

You can ask a a patissarie or a place that does wedding cakes where they get
their almond paste or marzipan in bulk.  As for the colouring, use a gel
rather than the water based ones you get at the grocery store.  They work
better and don't stain everything and run colours and they don't affect the
marzipan with added moisture.
Olwen

>Thanks for clueing me in to marzipan!
>We don;t have a restaurant deppt here but I will start looking around to
>see
>what I can come up with. I think it would be fun to play with the stuff and
>color it and all.
>Phillipa
>
> > I have made my own marzipan from scratch.  It is a not that much fun and
>is
> > costly.  I get almond paste in #10 cans, which is 7 pounds of paste, at
> > Restaraunt Depot.  That is a restaurant supply house.  I mix the 7
>pounds of
> > paste with 7 pounds of powdered sugar in Master Chirharts kitchenaide.
>It
> > is great fun and very messy.  I store the marzipan in ziplock bags in
>the
> > vegetable bin in the fridge.  It can keep up to a year or so if you have
>it
> > that long.  I make and use somewhere in the area of 60 to 80 pounds of
> > marzipan a year.  This year you can add at least 24 more pounds to that
>as I
> > have a rather daunting soltie planned for 12th night.  It is my
> > understanding, although I have never used it, that the stuff that comes
> > premade in those little expensive plastic tubes is not very condusive to
> > molding with.  Having never used it I am not sure that adding a little
>more
> > powdered sugar to it may stiffen it up enough to be more user friendly.
>It
> > may be worth a try.
> > Olwen
> >
> >
>
>
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