Now many years ago (many many years ago ) I was taught how to make christmas figures for cakes, now back in those days modeling marzipan was the most used medium, Until that is sugar paste took over.
I used to work a lot in marzipan ( Now I mainly work under Temazepan *Note- Not really, honest* ) I even entered a few competitions entering the marzipan category and won a few medals along the way, more of that in a later post.
A lot of marzipan christmas models, in fact most marzipan modeling is influenced by Northern German and Austrian confectioners, The bakers windows are full of armies of santa, reindeer, angels ..the whole christmas shebang to be honest ! & is pretty impressive to see. They haven’t really changed in style much for decades And are very classic in style.
So here’s the thing, I have put together a step by step guide to make your own santa and Rudolph out of marzipan, based on the classic models. They can be used to decorate a cake, or stand alone…I used mine on this years gingerbread house display in the restaurant I work in. I give it one week before I see Rudolph headless after being mercilessly mauled by a drunken reveller during the christmas party season 😉
So follow the method galleries below and make your own, as with all my posts feel free to add your own ideas.
The marzipan used is neutral, most supermarkets sell it in 1kg or 500g packets, steer clear of the yellow colour marzipan, your santa will look a little ill 😉
NOTE: you can use the same method for sugar paste models if you so wish, just leave the parts to dry a bit before assembling.
YOU WILL NEED:
300g marzipan approximately for the santa
300g for Rudolph
Some water and a small paint brush.
Red, black,brown, pink food colour pastes ( safe some uncoloured marzipan too )
modeling tools if you have none cocktail sticks & pencils can be used
Round frilled pastry cutter set.
A board to work on.
mince pies to keep you going.
Follow the galleries below, click on any image to enlarge.
RIGHT NOW FOR RUDOLPH ! 🙂 click on any image to enlarge.
© the cake-shaker 2012