Marzipan Wheels Recipes

Steps:

• Divide the marzipan into 3 equal pieces. Work with 1 piece at a time, keeping the other 2 pieces covered with plastic wrap. Dust a work surface with some of the confectioners' sugar and knead the Grand Marnier into 1 piece of the marzipan (see page 31) until thoroughly blended (about 2 minutes). Add more confectioners' sugar as needed to keep the marzipan from sticking. Cover this piece of marzipan with plastic wrap while working with the other pieces. Knead 3 drops of the red food coloring paste into another piece of marzipan until thoroughly blended (about 2 minutes), adding more confectioners' sugar as needed to keep the marzipan from sticking. Cover this piece of marzipan while working with the remaining piece. Knead the remaining 3 drops red food coloring paste into the remaining piece of marzipan until thoroughly blended (about 2 minutes), adding more confectioners' sugar as needed to keep the marzipan from sticking.
• Dust a work surface with some of the confectioners' sugar and roll out the piece of Grand Marnier marzipan to a large rectangle (4 by 10 by 1/4 inch thick). Roll out a piece of the red marzipan to a slightly larger and thinner rectangle than the Grand Marnier marzipan. Roll the remaining piece of red marzipan into a rope shape 1/2 inch thick and 10 inches long. Place this rope alongside one long edge of the Grand Marnier marzipan. Brush the side of the rope and the long edge of the Grand Marnier marzipan with some of the beaten egg white. Roll the Grand Marnier marzipan around the red marzipan rope as tight as possible, sealing the edge with beaten egg white. Roll the remaining piece of red marzipan around the Grand Marnier marzipan as tight as possible, sealing the edge with beaten egg white.
• With a sharp knife, trim the ends, then cut the marzipan log into 1/2-inch-thick circles. Line a baking sheet with parchment or waxed paper. Place the marzipan wheels on the paper and let them air-dry at room temperature (about 1 hour).
• Place each wheel in a paper candy cup. In a tightly covered container wrapped in several layers of aluminum foil, the wheels will keep for 2 weeks in the refrigerator or 2 months in the freezer. They are best eaten at room temperature.
• Substitute other food coloring pastes for the red color. Substitute other flavors for the Grand Marnier.

Steps:

• Combine flour sugar and salt, mix in eggs.
• roll into and pan and spread with filling.
• Bake at 350 degrees for 20 minute Roll up and cut into pieces.

Steps:

• Tip the amaretto, sugar syrup, bitters and almond essence into a cocktail mixing glass or jug. Add a few ice cubes and slowly stir with a mixing spoon until the outside of the glass feels cold. Pour in the brandy and add a few more ice cubes, then stir until just combined.
• Strain the drink into an ice-filled rocks glass or tumbler and garnish with an orange peel twist.

Steps:

• Mix the sugars and almonds in a large bowl, then rub in the vanilla seeds until even. Make a well in the middle, then tip in the eggs and citrus juice. Cut the wet ingredients into the dry with a cutlery knife. Dust the surface with icing sugar, then knead the marzipan briefly with your hands to a smooth dough. Don't overdo it as the paste can get greasy. Add a bit more icing sugar if it seems too wet. Shape into a ball, then wrap and keep in a cool place until ready to cover the cake. Can be made up to 2 days in advance.
• Lift the cake onto a cake board or plate, then use a pastry brush to cover evenly with a thin layer of jam. Dust the work surface with more icing sugar, then roll the marzipan into a circle about 40cm across, dusting underneath the marzipan with more icing sugar and turning it a quarter turn after every few pushes of the rolling pin.
• Flip the top of the circle back over your rolling pin so you can see the underside of the marzipan, then lift the pin up and lift the marzipan over the cake. Stop once you can see that the edge of the marzipan nearest you is about level with the bottom of the cake. Flop the front of the marzipan down. Smooth the paste over the cake using the palms of your hands, then trim with a sharp knife. If any cracks appear, simply pinch the paste back together and smooth. Leave to dry for at least 24 hrs, or up to 3 days, before covering with icing.
• How long does homemade marzipan keep? Although homemade marzipan contains raw eggs, the amount of sugar, and lack of moisture, prevents bacteria growing when left at room temperature, so your cake should last for 1-2 months iced. The most important thing is that you don't scrimp on drying time - once you've covered your cake in marzipan it should be left to completely dry out, before you then cover it with icing. If you want to make marzipan before you are ready to cover your cake, then wrap it well in cling film and keep in a fridge for up to a week - as wrapped in a ball it will still contain a little moisture. As it contains raw eggs it shouldn't be given to anyone in an at-risk group, including pregnant women, the elderly, the unwell and the very young. You can make a cooked marzipan, which carries no risks. It is a little softer, and harder to work with, but a good substitute if you are at all worried.