So I'm making the roasted turkey cake this Thanksgiving and I recently got a grocery store flier that had a photo that I want my cake to look like. It has champagne grapes and sugared pears on the serving platter. I want to make the grapes and pears out of marzipan (or fondant if I have a bad time with the marzipan).

How far in advance can I make these fruits?
If I dust my pears with petal dusts, can I still sugar them? And how?
Do I need to refrigerate them?
How do I store them?
How should I make sprigs of rosemary? Should I just use fresh ones?

I've never worked with marzipan before and quite frankly, I'm a little intimidated by it. I had wanted to upload a photo but I can't get my camera phone to cooperate. I'll try again tomorrow.

Marzipan is great to work with, as long as your kitchen isn't too warm. I don't see why you couldn't sugar the grapes, etc. after dusting with pearl dust, but I honestly don't know why you'd want to. I would gladly pop a marzipan grape into my mouth, but if it's got sugar on it yuck. If it's to match the picture, you're the only one that's seen it. If your guests don't know the grapes were supposed to be sugared, they'll never know what they're missing. As far as how, marzipan is sticky enough that the sugar would probably stick from rolling in it, but possibly not with the pearl dust on it. Give it a shot and see how it works out and if it doesn't, don't worry.

You can store marzipan in an airtight container in a cool, dry place, no need to refrigerate, probably for about a week. Remember that it's made from almonds and the fat in them can go rancid if they're stored too warm.

You're on your own with the rosemary. I would suggest using the real thing but it's so strong your marzipan will very likely absorb some of the flavor.

You could mix the pearl luster dust in with the granulated sugar, you would get twice the sparkle and it would stick better to the marzipan in my opinion.

Actually, it's only the pears that I want to sugar. Just for the look, because it was soooo pretty in the photo. (The photo's of a real turkey.) Still having issues with my cell so I'll give them a call in the morning and see about having that amended.

I did look online and couldn't find the same photo...it's on my fridge but I have no way of putting it here yet! LOL

Thanks so much so far!

Funny timing. I JUST got back from my first marzipan class tonight. So I'm no expert, but I can tell you what I was told for some questions...

I was told that Marzipan will last nearly indefinetly if stored in an air-tight container, so for Thanksgiving go get them done early!

We did pears in yellow, and painted on some pinkey coloring, then painted with gold petal dust. SO PRETTY.

Don't be intimidated. I was so scared of it until tonight. Looking at your fondant work in your photos, I dont' think you'll have any trouble at all!

It holds it's shape well right off the bat even though It seems very soft and mushy ... the outside little layer dries up, so keep what you're not working on in plastic wrap ... thinking thinking .... and if you don't like it, you can always re-roll the piece and start over.

Good luck.

For the rosemary, you might be able to roll some marzipan in a really thin coil for the stem. Then, for the leaves, you could push some marzipan through a garlic press and attach the pieces to the stems. It might take a long time, but it could work. I've used a garlic press to make carrot tops before.

So here's the photo. Definitely isn't rosemary.



Actually, that looks more like a bay leaf to me.

Maybe its sage? Sage has that furry look to it.

Whatever you do don't refridgerate the marzipan, everyone is on the right track with the cool place in an airtight container. The sugar on and in the marzipan will absorb moisture.

Can't wait to see the pic