Marzipan is a delectable blend of ground almonds and sugar, made pliable enough for modeling into edible figures or for covering cakes. For centuries, it has been a specialty in Europe, Great Britain, the Middle East and Scandinavia where you’ll find markets filled with marzipan fruits and tinted marzipan pastries.
To unleash you inner marzipan artist, we’ve put together some background on the history of marzipan and tips for working with it.
Tools for Marzipan Artists
We have long admired the marzipan and cookie molds from House on the Hill. Made from resin and wood, these molds look convincingly like antique European molds used to make gingerbread and springerle cookies. What is most impressive is the sharpness of the carving, responsible for the neat impressions we made using the molds for our marzipan projects. Of the many molds to choose from, we love their heart-shaped forms. But there are dozens more to tempt us on future projects.
For the serious pastry chef, a set of elegant sculpting tools is a must. Pastrychef.com, a one-stop shop for the serious amateur or professional pastry chef, sells a nice assortment of marzipan tools as well as hundreds of other items you just might need.
Eminent British food historian Ivan Day has a fascinating web site full of images, insights and information on food history. His area of interest is broad but it especially concerns decorative and molded foods. On his site you’ll find photos from his extensive collection of marzipan and sugar molds, a real “feast for the eyes”.