Petite Marzipan Carrots

petite-marzipan-carrots
PETITE MARZIPAN CARROTS
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1 ounce marzipan
orange and red gel-paste food coloring
unsweetened cocoa powder for decorating
small, fresh carrot fronds, rinsed and dried well

1. Tint marzipan with orange and red food coloring, a drop at a time, to reach desired color.

2. Divide the tinted marzipan into 12 pieces (cover with plastic wrap or place into a ziploc baggie when not using). Shape each piece into a ball, then roll into logs, tapering 1 end, to resemble carrots.

3. Dampen the edge of a paring knife and dip into cocoa powder. Make tiny indentations in each carrot with cooca powdered knife edge to create texture that resembles a real carrot (the cocoa adds a dirt-feel to it). Carrots will keep, covered, for up to 1 week. When ready to use, cut a slit into the end of each carrot and slip in a carrot frond. Gently push closed to hold together.

4. Use carrots to decorate cupcakes, cakes, cheesecake, mini-cheesecakes and other pastries.

Yield: Makes about 12 cupcake-sized carrots, or 24 mini-carrots

Cooking Tips
**Marzipan can be found in the baking aisle of most supermarkets.
**Gel-paste food coloring can be found at craft and baking stores. It’s much easier to work with than regular food coloring and you need only a little to result in bold colors.
***You may also cut marks into the carrots and then brush on a bit of cocoa powder with a small paintbrush.

Recipe Source: Adapted from Martha Stewart Living

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