Background: Tiny skulls placed on mini muffins make for some scary fun at Halloween.
Recipe Courtesy of: Love’n Bake®
|½||can Love’n Bake® Marzipan|
|powdered sugar for dusting|
|a table knife, dowels, skewer, serrated knife and other sculpting tools|
Color Marzipan to ideal color for the fruit you are shaping
Then roll the marzipan into a ball and then into an oblong ball.
Make dents at the top and crease down the length of the fruit to better resemble to fruit you are trying to create.
Use molding tools to resemble the fruit and leaves.
Dust the fruits with the color and for these it takes a lot, avoiding getting color into the crease. Finish off with an iced or marzipan leaf.
- First, find your inspiration mushroom and set up your tools before opening a can of Love’n Bake® Marzipan.
- Next find the right color for your project. (Here we chose Beige paste food coloring for the mushroom cap and applied it to about 2 Tablespoons of the marzipan.)
- Knead the marzipan for a few seconds and the color will be evenly distributed throughout the paste. (For some projects, you may want to knead less for an uneven effect.) Roll the marzipan into a small log shape then cut it evenly into three or 4 pieces. Each one will become a mushroom cap.
- Roll one piece of the tinted marzipan into a ball. (Here we are using about 1 Tablespoon of the tinted paste for each mushroom cap.)
- Flatten the ball of marzipan under a slightly cupped hand.
- Thin the edges of the mushroom cap by pinching them lightly between your fingertips.
- Sprinkle the cuts in the marzipan cap with some cocoa powder. Carefully spread it all over the one side of the cap.
- To make the stems, roll about ¼ cup of untinted marzipan into a smooth log. Cut the marzipan into 3 or 4 pieces, as many as you have made caps. Roll a section of the marzipan into a squat log about 1 ½ inches long and tapered slightly at one end. Dip a tooth pick into some cocoa powder then press it into the sides of the small rolled marzipan log. This colors the stem just enough to make it look as if it was grown in soil.
- Place the cap on top of the stem and press it between your fingertips until it feels snugly attached. Stand up the mushroom on a clean piece of parchment and allow it to set for at least 10 minutes. You may have to press the base onto the parchment and change its shape as needed until the cap stands upright on its own.
- Tint 1/4 of the Love’n Bake® Marzipan with green food coloring. Sprinkle it with 4 to 5 drops of the food coloring. (If using paste food color, dip a toothpick into the paste then dab the marzipan with the color.) Knead the marzipan until the color is evenly distributed. These will be for the stems. Wrap it in plastic wrap.
- Divide the remaining marzipan into two pieces. Tint one section an intense orange color using a generous amount of red, yellow and orange food coloring. Knead it well to distribute the color throughout. Wrap it in plastic wrap.
- Tint the remaining marzipan a lighter shade of yellow orange, whatever shade appeals to you. Knead it well to distribute the color throughout.
- To make the pumpkins, use 2 to 3 tablespoons of tinted marzipan for each pumpkin. (If they are irregularly sized, they look more realistic.) Roll the marzipan into a round ball then indent the top slightly with your finger. Press the back of a dinner knife into the top of the marzipan ball. Roll the knife along the ball of marzipan to mark it with a shallow groove from the top to the bottom. Repeat until you have a series of roughly parallel lines and the little pumpkin is covered with grooves.
- For a taller pumpkin, roll the marzipan into a plump log shape. Indent the top slightly with your finger. Press the back of a dinner knife into the top of the marzipan log. Roll the knife along the ball of marzipan to mark it with a shallow groove from the top to the bottom. Repeat until you have a series of roughly parallel lines and the little pumpkin is covered with grooves.
- To make the stems and tendrils, take a knob of green-tinted marzipan. Roll it into a long thin rope. Cut it into 3/4-inch pieces. Roll them into thin ropes to coil into tendrils. Or roll them into fat tubes for the stems.
- Dab the top of each pumpkin with a drop of water. Press a stem and tendril into each pumpkin.
- Cover the pumpkins with plastic wrap or store them in an airtight container where they will stay moist for one week. They may also be frozen for 2 to 3 weeks before serving.
- Add a few drops of red food coloring to the marzipan.
- Knead the marzipan between your fingers until the color is evenly distributed. Keep kneading until the marzipan is evenly colored.
- Tint the Love’n Bake® Marzipan with the opaque white food coloring. Sprinkle it with 4 to 5 drops of the food coloring. Knead the marzipan until the color is evenly distributed and the paste is white and opaque.
- Keep the marzipan covered with plastic wrap until ready to use.
- To make the skulls, use 1 Tablespoon of tinted marzipan for each skull. (If they are irregularly sized, the figures look more realistic.) Dust your fingers with some powdered sugar. Roll the marzipan into a round ball then taper the bottom slightly into a plump oval. Use the end of a blunt tool to indent two ovals for the eye sockets. Make two small cuts underneath for the nostrils then roll a serrated knife back and forth to make teeth.
- Cut small squares form the licorice and insert one into each eye socket.
- Repeat with the remaining marzipan.
- Cover the skulls with plastic wrap or store them in an airtight container where they will stay moist for one week. They may also be frozen for 2 to 3 weeks before serving.
- Line a baking sheet with parchment or waxed paper.
- Roll the Love’n Bake® Marzipan into a log about 1-inch in diameter. Cut it evenly into 12 pieces. Roll each piece first into a ball then into an oval shape tapered at one end. Pinch in the tapered end to make a space for the eyes.
- To make the ears, working with one piece of marzipan at a time, insert one almond slice above each indent.
- In double boiler over simmering water, melt the chocolate and vegetable oil.
- Insert a toothpick into the thickest end of each marzipan mouse. Working with one at a time, dip the marzipan into the chocolate. Hold the dipped candy over the bowl so that the excess chocolate drips off then place it on the baking sheet. Repeat with all of the marzipan mice candies. Refrigerate until the chocolate is firm, about 15 to 20 minutes.
- Remove the toothpicks from the chocolate mice, and then insert the licorice “tails.” Press two silver nonpareils into the indents on each marzipan mice for the “eyes.”
- Store the chocolate-coated marzipan mice in a cool place. Serve at room temperature.