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Overview shot of carrot cake roll showing marzipan carrots
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How to Make Marzipan Carrots

Learn how to make cute marzipan carrots for cake and cupcake decorations.
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: cake decorations, cupcake decorations, marzipan
Author: Rob Finkelstein

Equipment

  • food coloring
  • toothpick
  • paring knife
  • food safe gloves (optional but recommended)

Materials

  • marzipan
  • confectionier's sugar (as needed)

Instructions

For Carrots:

  • Take as much marzipan as you need. For "baby" size carrots, I use 5 grams of marzipan for each carrot. For larger size carrots, I suggest 10 grams of marzipan for each carrot. Multiply the number of carrots you plan to make by the weight of each carrot.
  • Knead the marzipan to ensure it is pliable and smooth. If it is too sticky, knead in a little confectioner's sugar.
  • Add orange food gel, one drop at a time, kneading in after every drop until you obtain the desired color.
  • Weigh out the amount you are using for each carrot.
  • Using the palms of your hands, roll each portion into a ball and then into a log, bearing down on one end to make it thinner than the other end.
  • Use a toothpick to insert a small hole on the top of the carrot. (You will insert some green marzipan into the hole to look like the leaf.)
  • Use a paring knife to gently mark grooves around the carrots (circuling the carrot) to give impressions around it. Be careful not to cut into the carrots. You just want to make impressions.

For Leaves:

  • Weight out a smaller amount of marzipan for the leaves. For "baby" carrots, I recommend 1-2 grams. For larger carrots, 4-5 grams. Multiply the number of carrots you plan to make by the weight of each leaf.
  • Knead the marzipan to ensure it is pliable and smooth. If it is too sticky, knead in a little confectioner's sugar.
  • Add green (or yellow and blue) food gel, one drop at a time, kneading in after every drop until you obtain the desired color.
  • Weigh out the amount you are using for each leaf.
  • Using the palms of your hands, roll each portion into a ball and then bear down on one end to make it thinner than the other end, resulting a tear drop shape.
  • From the thicker end, cut down to the middle of the tear drop. The result will look like a couple of leaves.

Assemble:

  • Insert the narrow end of the leaf into the hole of a carrot.
  • Allow the carrots to dry until ready to use.

Notes

  • To keep the marzipan from drying out as you work, cover unused portions with plastic wrap.
  • Keep unused marzipan covered tightly in plastic wrap.