questions about marzipan

[Annejke@prodigy.com (MS MARTHA L WALLENHORST)]

Poster: Annejke@prodigy.com (MS MARTHA L WALLENHORST)

Becky:
  I have been doing marzipan in the society for the past 20 years and 
will be happy to give you some pointers.
  1.  Yes, all forms of marzipan is period.  In period it was mixed 
with "shredded sugar" and was/is the same consistency as play dough. 

2.    Play dough molds are ok but restrictive.  Try candy molds, 
candle molds, bread dough molds, 
gingerbread molds, cake molds.  
3.    You can make it your self or you can buy it.  If you buy it it 
comes in three forms - 1) pre-made dough which you do not have to mix 
with powdered sugar (just use it on your hands and working board to 
keep the stickiness down.)  2) canned is the raw past and should be 
mixed about 1 can to 1 pound of powdered sugar (still using powdered 
sugar on the hands and board)  3) powdered, you find this is Chinese 
groceries.  Follow the directions if they are in English and if not 
add small drops of almond oil (from a cake shop or Chinese grocery) 
and start to kneed.  When it is the consistency of play dough use it 
the same as the others.
4.    You can flavor it with citrus flavorings or oil of mint (this 
is period, lemon being the most often cited).  
5.    You can bake it to keep it's shape in a 200 degree oven for 
about 7 min. and then let it sit.  
6.     You can dye it with modern food coloring, 1) kneed the color 
in  2) paint the color on  3) use the powdered colorings or organicly 
grown petals from edible flowers, finely ground, and brush that on
7.    You can start with your dough up to 10 days in advance.  As you 
make something put it in a zip lock baggy and store in a lactic box 
(that won't get crushed) in the refrigerator.  Remember that the oil 
will dull the color over that period of time so anything that has 
color kneed into to it must be done no more than two days in advance.


      If you have anymore questions please feel free to ask.  This is 
one area I profess to be an expert in. 

Annejke
(ps keep your kitchen around 74 degrees with as little moister as 
possible for best results) 
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