Modeling and Molding

Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

Marzipan’s firm yet pliable texture allows it to be formed into intricate models of every imaginable shape and size. Colorful marzipan fruits and animals for Christmas and for Easter eggs and lambs are produced all over Europe. Many of the forms are traditional, such as German breads (Marzipanbrot) and potatoes (Marzipankartoffeln) for Christmas, or Martorana fruits, also known as pasta or frutta reale, made for All Saint’s Day in Sicily. Forms may be modeled by hand, and either painted, sprayed, or rolled in edible dyes or powders to enhance a realistic finish. Others are shaped in metal or plastic molds. Wooden molding boards are used for making evenly sized and shaped pieces—round, oval, or pear-shaped—for enrobing in chocolate. All kinds of marzipan sweets may be finished using special tools such as cutters, nippers for edge crimping, and decorative rollers for making uniform patterns on marzipan sheets. See confectionery equipment.