Marzipan Modelling Recipe »

Ingredients: - Paste for Modelling:
- 350g marzipan
- 250g sifted icing sugar
- 10ml gelatine
- ½ egg white

Method:
1. Warm the marzipan very slightly until warm under low temp.

2. Grease a glass bowl and warm the icing sugar

3. Dampen the gelatine with 10ml cold water and add 10ml boiling water. Stand in basin of boiling water until clear.

4. Make a well in the icing sugar and stir in the gelatine and the egg white. Mix well.

5. Add the warmed marzipan and work through with a little vegetable fat on the hands.

6. Check consistency and if a little to soft then cool in the fridge a little. If necessary add a little more icing sugar.

7. Marzipan paste must be stored in a plastic bag, tightly wrapped and put into a plastic container which is air tight .It must be stored in the fridge.

8. If the icing sugar is warmed up too much and becomes too hot, it will destroy the elasticity of the gelatine.

Helens Sugar Art Tips...

Fruit and vegetables can be modelled in marzipan as can animals for cartoon and novelty work.
Apples, peaches, oranges, lemons, pears, apricots, strawberries, cherries, bananas, grapes, carrots, cauliflower, potatoes, pumpkin, peas in the pod are amongst some of the examples you can make.
When modelling, always wait for the marzipan to dry before attempting to colour.
When modelling animals a few pricks in the underside of the paste which is not visible prevents cracking.
Basic colours to work on a neutral, light red, light green, light orange, light yellow.
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