Decorative Marzipan Carrots Recipes

PETITE MARZIPAN CARROTS

Steps:

• Tint marzipan with orange and red food coloring, a drop at a time, to reach desired color. Divide into 12 pieces. (Cover with plastic wrap when not using.) Shape each piece into a ball, then roll into logs, tapering 1 end, to resemble carrots.
• Dip a paring knife into cocoa powder. Make tiny indentations in each carrot with cocoa-dusted knife to evoke the vegetable's texture. Carrots will keep, covered, for up to 1 week. Push fronds into top of each carrot before serving.

DECORATIVE MARZIPAN CARROTS

Steps:

• Divide orange marzipan into 24 pieces. Using your hands, roll each piece into a carrot shape. Using a paring knife, make crosswise grooves in each carrot.
• On a work surface lightly dusted with confectioners' sugar, roll out green marzipan to 1/4 inch thick. Using a small leaf-shape cookie cutter, cut out 24 leaves. On one side of each leaf, make 1/8-inch-long slices with a paring knife, and gently fan to create a fernlike effect.
• Using a toothpick, make a tiny hole (about 1/4 inch deep) in the top of each carrot. Gently push stem end of each leaf into a carrot with toothpick. Carrots can be stored at room temperature in an airtight container between layers of parchment paper up to 2 weeks.