MARZIPAN "DAFFODILS"
These marzipan "daffodils" are as cute as a button and add happy pops of color to Martha's showstopping Easter cake, which was designed to resemble her real-life farm in Bedford, NY. A six-point-star cutter forms the base of the flowers, and then a flower tool that comes in modeling kits for fondant and gum paste is used to shape the inner petals.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h50m
Yield Makes about 30
Number Of Ingredients 2
Steps:
- Divide marzipan into 3 pieces, keeping each piece in an airtight container when not working with it to prevent it from drying out. Dip a toothpick into gel paste and swipe across one piece of marzipan, starting with 2 swipes of yellow. (Use a fresh toothpick to add more color.)
- Knead until color is even, adding more gel paste as desired. Repeat with another piece of marzipan and orange gel paste. Leave last piece untinted.
- Tear off one-third each of yellow and orange marzipan; roll separately into 1/4-inch-diameter ropes, each 10 to 12 inches long. Cover both with a kitchen towel to keep from drying out. On a clean surface, roll out remaining yellow, orange, and untinted marzipan very thinly, each a scant 1/8 inch.
- Cut out flowers using a 1/2-inch six-point-star aspic cutter. Make indentations in centers of each "petal" using a blade gum-paste tool (6 indentations total). Cut an 1/8-inch piece from one of the ropes and roll into a ball. Gently press ball around the tip of an arrow gum-paste tool to create a center flower "cup." Using tool, press cup into center of a flower. Repeat with remaining marzipan, creating a variety of color combinations of daffodils.
- Transfer to a parchment-lined baking sheet and let stand until dry, at least 4 hours and up to overnight. Store dry flowers in an airtight container up to 5 days.
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Live Asia
[email protected]These are the perfect spring treat! They're light and airy and the marzipan filling is delicious.
Yahya Yaqoob
[email protected]I've never made marzipan before, but this recipe was easy to follow and the daffodils turned out beautifully.
Success Emendu
[email protected]These are a great way to use up leftover marzipan. I always have some leftover after Christmas and this is a great way to use it up.
Imran Sher
[email protected]I'm not sure what I did wrong, but my daffodils turned out really crumbly. I think I might have added too much powdered sugar.
M Salman Khan
[email protected]These were a bit more work than I expected, but they were worth it. They're so beautiful and they taste delicious.
Noin Hawlader
[email protected]I made these for a party and everyone loved them. They're a great way to add a touch of spring to your table.
Karman Ali Wassan
[email protected]These are so cute! I love the way they look like real daffodils.
Sherrell Green
[email protected]I was a little disappointed with these. The marzipan was too sweet for my taste and the finished daffodils were a bit too delicate. They fell apart easily when I tried to pick them up.
waxam gauhar
[email protected]These were a fun and easy project to do with my kids. They loved shaping the marzipan and painting them. The finished daffodils were beautiful and we're all proud of our work.
Michael C
[email protected]I'm not usually a fan of marzipan, but these daffodils were a delightful surprise. The almond flavor was subtle and the texture was smooth and creamy. I'll definitely be making these again.
M Zeeshan
[email protected]These marzipan daffodils were a hit at my spring brunch! They were easy to make and looked so festive.