Marzipan comes in plastic-wrapped seven-ounce logs and is available in baking-supply shops and most supermarkets. If you find the marzipan too sticky to shape, dust the work surface with a bit of confectioners’ sugar. If you’re preparing the Carrot-Ginger Layer Cake, make slightly larger carrots.
Recipe information
Yield
makes 2 dozen
Ingredients
Preparation
Step 1
With a toothpick, add a dab of food coloring to the marzipan and knead with fingers to combine; continue until desired shade is achieved.
Step 2
Shape mounded 1/2 teaspoons of marzipan into 24 balls, and place on a clean work surface. Using your hands, roll each piece back and forth to form a 2-inch log. Using your fingers, shape one end of each log into a tapered point to form a carrot shape. (It needn’t be perfect; garden carrots have lumps and bumps.) Use the tip of a skewer or toothpick to make a small hole at the top of the carrot. Using a paring knife, make small grooves across the surface of each carrot in a random design. Carrots can be kept at room temperature, in an airtight container, for up to 1 week.
Step 3
When ready to serve, roll carrots in cookie crumbs, lightly brushing off excess, and insert carrot greens into the holes.
Mini Marzipan Carrots how-to
Step 4
Orange-tinted marzipan balls are rolled into carrot shapes on a work surface, then scored with a knife. The marzipan carrots are then rolled in chocolate cookie crumbs and topped with carrot greens or dill to make them look like they’re fresh from the garden.
