Okay, so the cakes are baked and in the freezer. Now it’s time to make enchanting marzipan roses to adorn my masterpiece, and hopefully hide its blemishes. I could have used fondant for this task, but…
1. I love the taste of marzipan and hate the taste of fondant.
2. I’ve never worked with fondant before, but I suspect it wouldn’t be very nice to me, and I’m just not in the mood for that kind of rejection. I’m also out of vodka, so…
3. Marzipan has never been cruel to me. In fact, marzipan has been quite complimentary.
I used Odense marzipan, and also followed their video tutorial on how to make a marzipan rose. You can find that here.
First, slice off 5 rounds from the marzipan tube.
Between two pieces of plastic wrap, flatten out each round. Then line them up in a row while overlapping each one.
Carefully roll the rounds up together.
Like this.
Roll the middle part between two fingers until it thins out.
Now you’ve got two roses. Gently pull back the edge of each petal.
Place a rose, or two together on two leaves (I used Ateco’s leaf cutters and some extra marzipan to make leaves) on a baking sheet lined with parchment paper. To complete the look, I brushed the leaves with Wilton green luster dust.
And I brushed the roses with Wilton gold luster dust. Fancy Schmancy.
Place roses in an airtight container until ready to use. If stored at room temperature in a cool, dry place it should last up to 3 weeks.
Tune in next time to see how I assemble my three tiered cake!
