Marzipan Rosebuds
Ingredients
- 1-7 oz box Odense Marzipan Food coloring paste*, gel or liquid of preferred color
Recipe by Abigail Connolly
Odense Marzipan makes these pretty rosebuds taste great and won’t wilt on your cake.
Time
Yield
Depends on size of cookie cutter
Ingredients
- 1-7 oz box Odense Marzipan Food coloring paste*, gel or liquid of preferred color
Directions
- Tint Marzipan color of choice by kneading in food coloring. Start with a small amount of food color and add until desired color is reached.
- Roll out Marzipan between two pieces of wax paper, plastic wrap. The thinner the Marzipan is rolled, the more delicate the rosebuds.
- With a cookie cutter, cut out small discs of Marzipan.
- Gently thin edges of rosebuds for a more realistic look, by covering with wax paper or plastic wrap and evenly pressing edges to thin out. Overlap three discs, about 1/2 way on each. Gently, roll up the discs into a cylinder.
- Rolling the cylinder between your two index fingers, divide it into two rosebuds for individual rose- buds or fold in half for twin rosebuds. To see a demonstration of this technic, click on how to make Marzipan Roses.
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