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The variety of objects that can be modeled from marzipan is limited only by the imagination and talent of the pastry cook. Vegetables such as carrots, asparagus, potatoes, and peas in the pod can be made in the same way as fruits. Marzipan snowmen and holly leaves are often used to decorate the Bûche de Noël. Animals such as dogs, pigs, and frogs are popular subjects. Features such as eyes, nose, and tongue can be applied with royal icing, chocolate, or fondant.

Frames for chocolate paintings on pastillage are generally made of marzipan. Roll marzipan into long, round strips of perfectly uniform thickness and fasten them around the pastillage plaque. With assorted marzipan nippers and modeling tools, texture the marzipan to look like a carved frame. Highlight the raised details by very carefully browning them with a blowtorch.