Marzipan Figures

On Monday, I created a small Japanese scene using marzipan. This is the first time I've used marzipan for modelling, and I have to admit, I think it might be my new favourite medium. Marizpan, which is made from finely ground almonds, can be stuck to itself without edible glue or any other agent. It can also be easily coloured with foodgrade coloured pastes, making it a highly versatile product for creating figures as cake toppers.

Here's a quick tutorial on how I made Japanese geisha dolls using Renshaw marzipan:

1. Stick a flesh coloured ball for the head onto a pear shaped body.

2. Add an inverted triangle onto the front of the body (v-neck of kimono) and 2 triangles of marizpan on either side of the v-neck, as lapels.

3. Make a patterned sash for the kimono. as an example, I rolled black flowers into red maripan.

4. Wrap the sash around the waist of the body, then create a bow at the back to cover the join.

5. Add the arms, by creating two crescents and wrapping them around the side of the body to the front.

6. Create little hands using flesh coloured marzipan

7. Add the hair by creating a black circle of marizpan and draping it over the head. Cut to size and add a fringe and texture using a dresden tool

8. Add a top knot and ribbons, bows, flowers etc as decoration if desired



9. Add features to the face, such as eyes, nose and mouth to complete the doll.

I created 2 dolls and a little table of sushi to complete the scene.

Have fun with marzipan!

Iron Cupcake London - Round IV

On Tuesday I entered the 4th round of Iron Cupcake. This month the theme was 'Cupcakes of the World' and there were 34 entries from 22 bakers! Each month the competition is becoming more popular and the standard of the entries is amazing. I can't wait until next month. Here are some of the cupcakes I sampled......


The one on the plate with the green swirly icing and little pink flower won on the night - it was also my favourite - green tea and red bean paste mousse- and was absolutely divine!

I made 2 entries again this time - sushi cupcakes (Japan) and champagne cupcakes (France). I didn't win, but I had a lot of fun baking and decorating!

Here are the French chmapagne cupcakes decorated with little red/white/blue fondant flowers. They were really light and fluffy - think it must have been from the champagne bubbles.

The sushi cupcakes were dark chocolate and green tea, decorated with fondant sushi pieces. I used white sprinkles as rice for the nigiri sushi pieces and little orange nonpareils for the salmon roe. The nori rolls had gummy lollies as their filling. I'll definitely be making these again!

Happy baking x