Marzipan Veggies

Celebrate spring with intricate, vibrant Marzipan Veggies!  There really isn’t anything too difficult about making these.  All you need is a roll of marzipan, matcha tea powder, and some attention to detail.

As Easter is just a few days away, I wanted to share with you my 3 favorite Marzipan Vegetable variations:  radishes, carrots, and sweet peas!  My personal favorite are the adorable sweet peas, which are actually the simplest to make.
The key to earthy looking springtime veggie marzipan is to get the shade of green right.  I can’t tell you how many times I’ve used “leaf green” food coloring only to get an electric, unappealingly bright shade of cosmic green.  Matcha powder is the easiest way to get the most leaf-like shade of green to your marzipan confections.  Shortly after picking, the tea leaves used to make matcha are steamed and dried to preserve their brilliant green color, so it makes perfect sense to use matcha for coloring the stems and leaves of marzipan produce!

For my post today, I’ve put together a series of step-by-step photos to take the mystery out of marzipan veggie making.  No need to be heavy on the words, as I think that the pictures are much more explanatory.

While Marzipan Veggies do require a bit of focus and creativity, the results are really worth it. Often, it’s often simplest deliberate tweak that will take them to the next level of cuteness.

Colored Marzipan

Ingredients:

tube of marzipan

matcha powder

gel food colorings (red and orange)

Directions:

Mix 1/4 tsp of matcha or a dab of food coloring into a portion of marzipan and knead it in. Continue to add matcha or food coloring until you get your desired color.

Tip:  If marzipan is too stiff, zap it in the microwave for a few seconds to soften, then knead in the coloring.  The heat will also help the coloring to bloom/deepen in color.

Veggie #1:  Radish Marzipan

What you need:  marzipan, red food coloring, matcha powder, fingers

Start with red tinted marzipan.  Roll one end of the radish super thin/narrow to form a squiggly root tip.

Finish the radish top with matcha green tea tinted marzipan.

Veggie #2:  Carrot Marzipan

What you need:  marzipan, orange food coloring, fresh rosemary, toothpick, sharp paring knife, fingers

Start with orange tinted marzipan.  Use a toothpick to make a tiny hole on top of the carrot.  Insert a small sprig of fresh rosemary into the hole.  Cut lightly and horizontally with sharp knife for texture.

Veggie #3:  Pea Marzipan

What you need:  marzipan, matcha powder, sharp paring knife, large green pearl sprinkles, fingers

Start with matcha green tea tinted marzipan.  Use knife to slice a line in the pea, from tip-to-tip.  Attach 3 green sprinkles in center of pea using tiny dabs of corn syrup or honey (even a tiny drop of water will work!).

Marzipan Veggies make festive embellishments for cakes, cupcakes, and my Chocolate Surprise Eggs!  Hope you have a colorful and bountiful spring this year!

12 thoughts on “Marzipan Veggies

  1. Oh my stars, these are so cute! I want to make these just to play with marzipan now (though I do love to eat marzipan, too). I’m getting an idea to make those carrots to top off a carrot cake for Mother’s Day coming up…! I love the ideas I can gather from around the blog world!

    • I hope you do make them for Mother’s Day! You can even stuff a sprig of dill, parsley, or mint for the leafy part of the carrot, but I like the rosemary because it stays green and fresh looking the longest! Thanks Ngan!!

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