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Marzipan Roses
Appears in
By Culinary Institute of America
Published 2015
- Form a small piece of marzipan into a cylinder about 1½ in/4 cm long and ½ in/1 cm in diameter. Make an indentation in the cylinder approximately two-thirds of the way down from the top. Taper the cylinder to a point. Stand this cone on your work surface, pressing gently so that the bottom adheres to the surface.
- Form a piece of marzipan into a rope approximately ½ in/1 cm in diameter. Cut it into four pieces and roll them into small balls about ½ in/1 cm in diameter.
- Place the balls on a marble surface, about 2 in/5 cm away from the front edge of the marble. Using a plastic bowl scraper, flatten the front edge of each ball with three short strokes. Use a smooth motion, pushing down on the marzipan and pulling the scraper toward you in one motion. The front edge of the marzipan petals should be very thin but the back edge should remain quite thick. (The difference in thickness will allow you to form a delicate-looking rose that will still support its own weight.)
- Holding the blade of a clean, sharp slicer flat against the marble, cut each petal off the marble. Make a small cut in the center of the thick edge of each petal, then overlap the resulting two sections and press them together to form a cupped shape.
- To form the first inner petal of the flower, place one petal on the prepared marzipan cone, with the thin edge at the top and the thick edge at the indentation in the cone. Hold the petal tightly against the cone and wrap it all the way around the cone so that the edges overlap. The highest point of the petal should be just above the tip of the cone. There should be a tiny hole at the top of the wrapped petal, but the cone should no longer be visible. Use your fingers to gently turn back a small section of the top edge of the petal. Gently squeeze the bottom of the petal into the indentation in the cone.
- Use the remaining three petals to form the first layer of rose petals. Place one of these petals on the rose, with its center in line with the edge of the first petal. The top of this petal and the subsequent ones should be even with or just slightly above the top of the inner petal. Press the bottom left side of the petal into the rose, leaving the right side open.
- Position the other two petals in the same fashion, so that their centers line up with the previous petal’s left edge, and gently curl the thin right edge of each petal back with your finger. The third petal’s left edge should nestle inside the first petal’s open right side. Gently press all the petals’ bottom edges together and squeeze the bottom of the rose into the indentation in the cone, forming a rounded bottom to the rose.
- Make another slightly thicker snake out of marzipan and cut it into five pieces. Form these into balls and then petals in the same fashion as above.
- Use these five petals to form the second layer of rose petals. Place them on the rose in the same fashion, but with each petal overlapping the previous one by only about one-third. The tops of these petals should also be even with or just slightly below those of the previous petals. Gently curl each side of these five petals back and create a crease or point in the middle of the petal.
- If desired, add another layer of seven petals to the rose.
- Gently squeeze the bottom of the rose to create a rounded base. Cut the extra marzipan away from the base. Allow the rose to dry at room temperature.
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