Making Marzipan Roses

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Published 2009

Roll the marzipan into a long cylinder. Cover with plastic wrap.
Cut the cylinder into 7 to 9 segments ¾ inch long.
Roll the segments into little balls. Keep them covered with plastic wrap as you go.
Flatten the balls into petals with one end thinner than the other.
Place two of the petals on top of each other and begin to roll, starting from what will be the side of the rose.
After rolling from ½ to ¾ inch thick, put in another petal.
Keep rolling, adding petals every ½ to 1 inch until you’ve used all of the petals.
Use the tip of a knife to separate the petals near the top of the rose for a natural appearance.
Cut off the base of the rose so it will stay on a cake. Angle the cut if you want the rose to lean on the cake.
Place the finished roses in an egg carton and let dry for 24 hours before using. They will keep for several weeks.

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