Gold Marzipan Pumpkins, Leaves, and Acorns

Martha Stewart Living, November 2007

These gilded garnishes add appeal to any fall dessert. Try them with our Caramelized-Apple Spice Cake. We used three 7-ounce packages of marzipan to make 8 pumpkins, 10 acorns, and 12 leaves. You can make these days in advance; store them at room temperature.

Gold Marzipan How-To
For Pumpkins
1. Roll room-temperature marzipan into 1 1/2-inch spheres (squat or rotund). With a flat toothpick dipped in vegetable oil, draw lines from top to bottom of each pumpkin.

2. With wide end of toothpick, create an indentation in top of pumpkin for a stem. Create stems by rolling bits of marzipan, and press into top of each pumpkin.

3. Brush pumpkins lightly with gold-pearl luster dust and stems with gold-sparkle luster dust. Let dry overnight.

For Leaves
1. On a surface lightly coated with confectioners' sugar or cornstarch, roll room-temperature marzipan to 1/4-inch thickness. Using leaf-shape cutters, create leaves.

2. Use a toothpick or paring knife to create veins. If desired, twist and curl leaves slightly. Brush lightly with gold-sparkle luster dust. Let dry overnight.

For Acorns
1. Roll room-temperature marzipan into 1/2-inch spheres for the acorn body. Roll one end into a point. Roll about 1/3 of the amount of marzipan used for the acorn into a sphere for the cap. With the clean eraser of a pencil or a gumpaste tool, such as an embosser, press a hole on underside of cap. Gently press cap onto acorn.

2. With a flat toothpick dipped in vegetable oil or a paring knife, create a crosshatch pattern on each cap. Create stems by rolling bits of marzipan, and press into top of each cap.

3. Brush acorns lightly with gold-pearl luster dust. Let dry overnight.

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