Project & Tutorial by Samantha Star
Using your stamps in baking – Marzipan shapes!
- Food Coloring (gel or paste)
- Icing Sugar
- Roller for rolling out Marzipan
- Stamps (preferably clean unused in paper crafting)
- Acrylic Block
- Blank ink pad (for adding food coloring to for the “ink”)
- Edible Food Markers
- Purchase marzipan from your local grocery store. Add food coloring to tint it any color you’d like. The gel or paste food coloring will work best, but liquid will work as well. Knead well to mix the color throughout the marzipan.
- Use icing sugar to cover your counter top to avoid sticking, Roll marzipan out as flat as possible. You can also do this over parchment paper rather than directly on the counter top.
- Prepare and CLEAN your stamp well. It needs to be moist so that it doesn’t stick to the marzipan. You can use a moist make-up pad or moisten a blank ink pad and tint with a few drops of food coloring as an “inked”. This should not be soaking wet, just slightly moist. Stamp onto the rolled out marzipan as you would onto paper. *Note: Keep in mind the food coloring will stain your stamp!
- Once you have your outline for your stamp, cut around it with a sharp knife. Use your fingers to adjust the shape as needed (just like you would with clay). Use a Q-tip with a bit of food coloring on it, to add color variation to the leaves. You can also purchase edible ink pens for this as well. Put your items in the fridge to harden. Then use your cakes! Voila!