New This Month

Marzipan Penguins


These penguins add a whimsical touch to our Igloo Cake.

  • Yield: Makes 10

Source: Martha Stewart Living, December 2006


  • 1 pound marzipan
  • Blue, white, black, red, and yellow gel-paste food coloring


  1. For each penguin, form four balls of marzipan: two the size of golf balls, one half that size, and one one-quarter that size. Using blue, white, and black food coloring, tint one large ball blue. Tint the other large ball white. Using red and yellow food coloring, tint medium ball rust-orange. Tint small ball black.

  2. Break off a piece of blue marzipan, and roll into a 1/2-inch ball for the head; pinch to form a beak. Use black marzipan to make eyes; attach to head. Shape white marzipan ball into a body (about 1 by 1 1/4 inches). Use orange marzipan to make 1/2-inch-long feet. Roll out remaining blue marzipan to 1/4 inch thick. Cut out shape for wings.

  3. Gently press head onto body, and attach feet. Wrap wings around back; smooth seam at neck.

Cook's Notes

Penguins can be stored in airtight containers at room temperature up to 2 weeks.

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