Fill a cake pan, 10 inches (25 cm) in diameter, with a 1-inch (2.5-cm) layer of crystal sugar. Smooth the top even.
Roll the pink marzipan out to slightly thinner than ⅛ inch (3 mm), using powdered sugar to prevent it from sticking. Cut out circles, using a 1-inch (2.5-cm) fluted cookie cutter. Place the circles on top of the decorating sugar in the baking pan.