Marzipan Fruit

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:

  1. 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:

  1. 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:

  1. 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.

For calyxes:

  1. 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.

  2. 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.

For leaves:

Cook's Notes

Set finished fruit on parchment paper. Store in an airtight container at room temperature for up to three weeks. For tools, food colorings, and almond paste, look in any cake decorating shop or baking supply store.


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