We covered dried sour cherries in marzipan and luster dust, then added faux leaves on top for a touch of gold. For the stems and leaves of these cherries, we dismantled gold plastic foliage.
- 3 1/2 ounces marzipan
- 12 dried cherries
- Luster dust, in tan opal (Sugarcraft)
Divide marzipan into 12 pieces. Flatten, and wrap around dried cherries, covering completely and rolling into a ball. Using a toothpick, make a hole at the top of each and an indent along one side. Brush with luster dust. Insert stems into top holes.
SourceMartha Stewart Weddings, Winter 2010