I had been wanting to play with marzipan for awhile. The opportunity finally arrived.
Turns out, it’s not so hard. Here’s the recipe I used – it’s at the bottom of a nice informative post.
I used almond flour that I had dehydrated from the making of almond milk awhile back. It was worked up, nearly at a 1:1 ratio, in the food processor with powdered sugar (which is just regular sugar cut in the food processor then sifted, by the way), along with a bit of almond extract, rose water (one of my favorite secret ingredients), and an egg white. So easy!
The taste was good, but I think when I try it again I’d like to try using fresh almonds. One reader on some website I visited in this exploration remarked that he didn’t even blanch and skin his almonds before he ground them and it still worked great. Maybe then I could even leave out the egg white. Our refrigerator is small and anything I can make that doesn’t have to be chilled is more likely to be made again.
So, I frosted the cake (marble chocolate/vanilla) with the marzipan, working it with my fingers. I used a tiny tube of sparkly black frosting to write and make a road around the top, and then, I made “cars”. Rudimentary cars, of course, but Levon found the quite acceptable, as well as yummy.