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These roses are for eating. They're marzipan.

Modeled from marzipan, these roses are for eating. Working purchased marzipan like clay, you shape it into a roll, thinly slice it, and then wrap the slices around each other to form the flowers. Make flowers only a few hours before serving, since they tend to dry out as they stand. You'll find marzipan in the candy or baking section of supermarkets and specialty food stores. Marzipan Roses

Knead about 7 ounces (2/3 cup) marzipan with a few drops of food coloring, if desired. Shape marzipan into an oval roll about 1 inch in diameter. For each rose, use a thin, sharp knife to cut 5 or slices, each about 1/16 inch thick, from the marzipan roll. (For easier slicing, enclose roll in plastic wrap and chill about 1 hour.) Lightly coat your hands and a smooth, flat surface with salad oil to prevent sticking. With palms or fingertips, flatten slices to even thickness and patch any tears in them.

Curl one slice lengthwise into a nearly cylindrical petal shape. Wrap another slice around this center petal, slightly overlapping its sides; pinch gently at the base. Repeat, loosely wrapping remaining petals around center, as shown above. Keep the top of the flower slightly open and curl the top of the flower flightly open and curl the petals back slightly.

Repeat the process to make more roses, keeping finished ones lightly covered with plastic wrap to prevent drying out. Lay them on their sides, or flatten stem ends and stand them upright.

If working ahead, place roses in a single layer in a rimmed pan, cover tightly with plastic wrap, and store up to 8 hours at room temperature. Roses are most pliable when freshly made.

Serve roses as a confection or use them to decorate a cake. Makes about 14 roses.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Feb 1, 1985
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