Sculpted fruit makes a delicious and strong visual statement on cakes and pastries alike.
- Yield: Makes about 2 1/4 pounds, enough for about 56 cherries, 20 stems, 35 raspberries with calyxes, and 30 leaves
Photography: Jonathon Lovekin
Source: Martha Stewart Weddings, Summer 2002
- 1 pound almond paste
- 1 pound confectioners' sugar
- 1/3 cup light corn syrup, plus more for attaching
- Corn starch for dusting
Make the marzipan:
In food processor, pulse almond paste and confectioners' sugar to combine. Add corn syrup; pulse eight more times, or until mixture holds together when pinched. Transfer to clean work surface; knead until it forms a smooth dough. Wrap tightly in plastic at room temperature until ready to use.
Make Queen Anne cherries:
Roll a pinch of marzipan into a 3/4-inch ball for each cherry. Press unserrated end of serrated-and-taper-cone tool into the ball to make a stem indentation. Using blade end of blade-and-shell tool, create crease. Smooth slightly with fingers to soften crease; gently press marzipan into cherry shape. Using a clean flat paintbrush, lightly dust marzipan with Buttercup petal dust. Using another brush, dust small spots with Carnation and then Poppy Red petal dust. For stems, roll a pinch of marzipan into a long, thin cylinder; glue to top of cherry with corn syrup.
Make golden raspberries:
Roll a pinch of marzipan into 1/2-inch ball for each raspberry. Using your fingers, slightly elongate the ball; press cone-shaped tool into one end to create a stem indentation and force the top to bulge slightly. Roll raspberries on the large holes of box grater to create bumpy texture. Using a clean, flat paintbrush, coat brush with Buttercup petal dust, and then a very light dusting of Sunflower petal dust.
On a surface lightly dusted with cornstarch, roll out marzipan to be 1/16 inch thick. With calyx cutter, cut calyx shapes from marzipan; immediately attach one to top of each berry with a dollop of corn syrup for glue. Use the cone-shaped tool to fit in indentation. Using a clean flat paintbrush, lightly dust with Moss Green petal dust.
Roll out marzipan to be 1/16 inch thick. Cut out leaves with small rose-leaf cutter. Slightly bend leaves. Using a clean paintbrush, coat edges with Moss Green petal dust.