Type what you have

Ingredients

• ✓ marzipan
• ✓ marzipan
• milk
• evaporated milk
• white sugar
• canola oil
• salt
• egg
• active dry yeast
• all-purpose flour
• canola oil
• white sugar
• butter
• almond extract
• salt
• all-purpose flour

Instructions

1. 1 Combine milk, evaporated milk, sugar, 1/3 cup canola oil, marzipan, and salt in a large microwave-safe bowl. Microwave for 50 seconds. Mix in egg, then yeast. Let stand until foamy, about 5 minutes.
2. 2 Add 3 cups flour and mix well. Add enough of the remaining flour to bring dough together. Knead dough in the bowl until pliable, 5 to 6 minutes. Move dough to one side and grease bowl with 1/2 teaspoon oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.
3. 3 Meanwhile, make topping. Combine sugar and butter in a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute. Increase speed to high and continue beating. Add marzipan, almond extract, and salt; beat until creamy. Add flour and beat until combined and pliable. Cover bowl and set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper.
5. 5 Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan.
6. 6 Cut topping mixture into 20 equal pieces. Place each piece between 2 sheets of parchment paper and press into a 2-inch circle. Place 1 circle over each roll. Use a butter knife to score the tops in a decorative pattern.
7. 7 Cover baking pan with plastic wrap. Let rise until doubled, 45 to 55 minutes.
8. 8 Bake in the preheated oven until puffed and golden, about 18 minutes.

By Kannika

Ingredients

• ✓ marzipan
• almond
• egg white

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
3. 3 Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
4. 4 Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
5. 5 Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.

By nch

Ingredients

• ✓ marzipan
• confectioners' sugar
• egg white
• all-purpose flour
• rose water

Instructions

1. 1 Combine marzipan, confectioners' sugar, egg white, and flour in a bowl. Knead into a smooth dough. Roll out to 1/3-inch thickness and cut into whatever shapes you like.
2. 2 Line a baking sheet with baking parchment and place cookies onto it. Allow to dry, 8 hours to overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Bake cookies in the preheated oven until lightly browned, 12 to 15 minutes. Transfer to a wire rack and let cool. Brush the cooled cookies with rose water.

By Allrecipes Member

Ingredients

• ✓ marzipan
• apple
• orange marmalade
• butter
• orange juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel apples and carefully cut out core using an apple corer. Place in a small baking dish side by side.
3. 3 Knead marzipan and orange marmalade together in a small bowl and stuff mixture into the apples. Top with butter cubes. Pour orange juice into the baking dish.
4. 4 Bake in the preheated oven until apples are soft, 55 to 60 minutes. Baste with orange juice every 10 to 15 minutes.

By Allrecipes Member

Ingredients

• ✓ marzipan
• powdered sugar
• walnut
• rum
• maraschino liqueur
• dark chocolate
• walnut

Instructions

1. 1 Knead marzipan with 3/4 cup powdered sugar, chopped walnuts, rum, and maraschino liqueur on a clean work surface until smooth.
2. 2 Sprinkle remaining powdered sugar on a clean work surface. Roll out marzipan and cut out circles, squares, or rectangles.
3. 3 Line a baking sheet with waxed paper and set a wire rack on top.
4. 4 Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining dark chocolate until smooth.
5. 5 Stick a toothpick or metal skewer into each praline and dip into the melted chocolate, letting excess drip off. Set onto the wire rack. Allow chocolate to set a little, then place 1 walnut half on top of the chocolate.
6. 6 Allow chocolate to harden completely. Store pralines in airtight containers.

By barbara

Ingredients

• ✓ marzipan
• sugar
• butter
• vanilla extract
• egg
• all-purpose flour
• baking powder
• banana
• dark chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Combine sugar, butter, marzipan, and vanilla extract in a large bowl; mix with an electric mixer until smooth. Add eggs one at a time, and mix until well combined. Mix in flour and baking powder.
3. 3 Stir in bananas and chocolate, folding them into batter. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

By Alolka

Ingredients

• ✓ marzipan
• puff pastry
• apple
• cornstarch
• butter
• all-purpose flour
• cinnamon
• nutmeg
• brown sugar
• pecan
• egg

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Roll puff pastry out into a 14- to 15-inch circle on a floured surface. Place onto the prepared baking sheet.
3. 3 Place marzipan between 2 pieces of plastic wrap and roll into a circle about 11 inches in diameter. Remove plastic wrap and place marzipan in the center of the puff pastry.
4. 4 Toss apples, cornstarch, butter, flour, cinnamon, and nutmeg together in a large bowl. Add brown sugar and toss quickly.
5. 5 Arrange the apple slices in concentric circles onto the marzipan, leaving about 3 inches of pastry free at the edges. Pile the apple filling high up in layers and add all the dry bits remaining in the bowl. Sprinkle with pecans.
6. 6 Fold edges of the puff pastry up around the filling, leaving center open and pinching the edges where it overlaps. Press pastry gently around the filling to squeeze out any excess air in between. Brush a little egg around the top.
7. 7 Place in the preheated oven and immediately reduce the temperature to 350 degrees F (175 degrees C). Bake until puff pastry is golden brown and apples are fork-tender, 35 to 40 minutes.

By ChristinaT

Ingredients

• ✓ marzipan
• all-purpose flour
• baking powder
• baking soda
• butter
• sugar
• egg
• half-and-half
• milk
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
3. 3 Beat butter and sugar together in a bowl until creamy. Add marzipan. Add eggs one at a time, beating well after each addition. Beat half-and-half into butter mixture.
4. 4 Stir 1 cup of flour mixture into the butter mixture. Stir in milk. Add another 1 cup flour mixture to the butter mixture and stir milk into mixture. Add remaining flour mixture and stir in orange juice. Scrape down the sides of the bowl with a spatula and give batter a final mix. Pour batter into prepared tube pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 90 minutes.
6. 6 Cool cake in the pan for 15 to 20 minutes before turning out onto a wire rack to cool completely.

By KittyGoyl

Ingredients

• ✓ marzipan
• butter
• white sugar
• egg
• milk
• vanilla sugar
• all-purpose flour
• baking powder
• salt
• apple
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs, one at a time, and beat until well combined. Mix in milk and vanilla sugar.
3. 3 Combine flour, baking powder, and salt in a small bowl. Sift over the batter and fold in with a spatula until combined. Fold apples, almonds, and crumbled marzipan into the batter.
4. 4 Spoon the batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By barbara

Ingredients

• ✓ marzipan
• all-purpose flour
• cocoa powder
• baking soda
• salt
• white sugar
• white sugar
• butter
• egg
• vegetable oil
• milk
• milk chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix flour, cocoa powder, baking soda, and salt together in a bowl.
3. 3 Combine 1/2 cup plus 1 1/2 tablespoon sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time. Fold in flour mixture until dough comes together; mix in vegetable oil and milk. Fold milk chocolate and marzipan into the dough.
4. 4 Drop spoonfuls of the dough on the lined baking sheets.
5. 5 Bake in the preheated oven until edges are browned, about 13 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool before serving.

By CoOkIe MoNsTeR

Ingredients

• ✓ marzipan
• egg white
• confectioners' sugar
• coconut
• lemon zest
• rum
• white sugar
• dark chocolate

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
3. 3 Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
4. 4 Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
5. 5 Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
6. 6 Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
7. 7 Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

By nch

Ingredients

• ✓ marzipan
• water
• confectioners sugar
• confectioners' sugar
• green food coloring
• water
• vanilla extract
• egg
• vegetable oil
• milk
• salt
• baking powder
• baking soda
• cocoa powder
• all-purpose flour
• all-purpose flour
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9-inch square pan.
2. 2 Stir sugar, 3/4 cup plus 2 tablespoons flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Add milk, vegetable oil, egg, and vanilla extract; beat with an electric mixer on medium speed until batter is smooth. Beat in 1/2 cup boiling water. Pour into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan for 10 minutes. Invert onto a wire rack to cool completely, about 30 minutes.
4. 4 Cut marzipan into 3 equal pieces. Add varying amounts of green food coloring to each piece to get different shades of green. Knead each piece separately to incorporate food coloring evenly.
5. 5 Dust a flat work surface with 1 tablespoon confectioners' sugar. Roll out each piece of marzipan into a thin rectangle. Cut into equal-sized squares.
6. 6 Combine 1/3 cup confectioners' sugar and 1 tablespoon water in a shallow dish; stir, adding more water if needed, until mixture is the consistency of cream.
7. 7 Dip the back of a marzipan square in the confectioners' sugar mixture and place on the outer edge of the cake. Arrange remaining squares, alternating the 3 shades of green, randomly over the cake from the outer edges to the center. Leave 3 squares of chocolate cake exposed in the center for the Creeper's eyes and mouth. Cut into marzipan on either side of the mouth to create its characteristic shape.

By Magda

Ingredients

• ✓ marzipan
• butter
• butter
• white sugar
• vanilla sugar
• egg
• dark chocolate
• almond meal
• bread crumb
• dark chocolate
• confectioners' sugar
• butter
• butter
• almond extract
• candy decoration

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch heart-shaped pan with butter and dust with some extra bread crumbs.
2. 2 Cream 1/2 cup plus 1 tablespoon butter in a bowl with an electric mixer; mix in 2/3 cup white sugar and vanilla sugar. Add eggs one at a time, beating well after each addition, until light and foamy.
3. 3 Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then blend into egg mixture. Mix almond meal with bread crumbs and fold into the chocolate batter. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven on the lowest rack for 45 minutes. Remove from oven and cook completely, about 1 hour. Remove from pan.
5. 5 Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then mix in confectioner's sugar.
6. 6 Cream 1/2 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Stir in chocolate-sugar mixture and almond extract until ganache is smooth.
7. 7 Cut heart cake horizontally into 2 layers. Cover the bottom layer with some chocolate ganache and place second layer on top. Cover heart on all sides with remaining chocolate ganache.
8. 8 Roll out marzipan into a thin layer on parchment paper. Cut out circles with a small glass to make petals; you need about 12 petals per rose. Roll one of the circles into a spiral shape for the center of the rose. Add the next marzipan circle and roll it around the center piece. The marzipan should just stick together. If you need extra "glue", use some water. Decorate cake with pink roses and other candy to your liking.

By vewohl

Ingredients

• ✓ marzipan
• green candied fruit
• candied fruit
• pecan
• confectioners' sugar
• salt
• meringue powder
• water
• salt
• all-purpose flour
• egg
• yeast
• butter
• white sugar
• milk
• pecan
• butter
• cinnamon
• sugar
• water
• orange juice
• currant
• candied citron

Instructions

1. 1 Begin filling: Combine citron, currants, and orange juice in a lidded jar. Add enough water to cover fruit. Seal and refrigerate, 8 hours to overnight.
2. 2 Prepare dough: Combine milk, sugar, and cubed butter in a small pot over medium-low heat. Heat until butter melts and mixture is warmed to 110 degrees F (43 degrees C). Pour into the bowl of a stand mixer and add yeast; let proof for 13 minutes.
3. 3 Stir eggs into the milk-yeast mixture. Gradually add flour and salt and knead with the dough hook until well combined. Transfer dough to a floured work surface and knead by hand for 5 minutes.
4. 4 Transfer dough to a lightly oiled bowl and flip to coat all sides. Cover lightly and allow to rise at room temperature until 1 1/2 times its size, about 3 1/2 hours.
5. 5 Punch down dough. Place on a floured work surface and divide into 3 equal portions. Shape into balls and let rest for 15 minutes.
6. 6 Meanwhile, finish filling: Remove citron-currant mixture from the refrigerator. Drain liquid. Mix sugar and cinnamon together in a bowl.
7. 7 Roll marzipan on a floured silicone pad into three 9x11-inch sheets, using a floured plastic fondant roller.
8. 8 Roll one portion of dough on a floured surface into a 10x12-inch rectangle. Cover the whole surface with 1/3 of the melted butter. Turn dough so the long end is facing you. Layer with 1/3 of the cinnamon-sugar mixture, leaving 1/2 inch at the sides and 1 inch at the top uncovered. Sprinkle 1/3 of the citron-currant mixture over the cinnamon-sugar, then 1/3 of the finely chopped pecans. Top with a sheet of marzipan.
9. 9 Start at the bottom edge and roll the dough carefully away from you and around the filling; be sure to keep the edges clean. When you reach the last 1 1/2 inches, fold the top down and pinch to seal the roll. Fold in the sides and pinch to seal.
10. 10 Flip the roll so the seam is facing down. Use a rolling pin to roll out a 6 1/2x14-inch rectangle. Transfer to a parchment-lined baking sheet. Cover and let rest for 40 minutes.
11. 11 Repeat Steps 8 to 10 with remaining dough, filling ingredients, and marzipan.
12. 12 Preheat the oven to 350 degrees F (175 degrees C).
13. 13 Bake in the preheated oven until light golden brown, about 20 minutes. Remove from the oven and let cool on a wire rack for 1 1/2 to 2 hours.
14. 14 Make icing: combine water, meringue powder, and salt in a mixing bowl. Mix on high speed until meringue becomes sloppy and bubbly. Add 1 1/2 cups confectioners' sugar and mix until smooth and well combined. Mix in remaining sugar gradually until consistency is like thick honey.
15. 15 Spread just enough icing on each cooled loaf to act as a glue. Top with pecans and then candied fruit.

By allflashgordon

Ingredients

• ✓ marzipan
• butter
• egg
• sugar
• carrot
• almond
• lemon
• all-purpose flour
• baking powder
• salt
• green gel food coloring
• orange gel food coloring
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
2. 2 Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
3. 3 Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
6. 6 Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
7. 7 Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.

By Lena

Ingredients

• ✓ marzipan
• milk
• active dry yeast
• bread flour
• white sugar
• butter
• egg
• salt
• candied citron
• currant
• raisin
• red candied cherry
• confectioners' sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.
3. 3 Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition.
4. 4 When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.
5. 5 Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
6. 6 Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough.
7. 7 Fold dough over to cover it; pinch the seams together to seal. Place the loaf, seam-side down, on the prepared baking sheet.
8. 8 Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C). Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped.
10. 10 Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.

By Lee Smith

Ingredients

• ✓ marzipan
• cake flour
• cocoa powder
• baking powder
• salt
• white sugar
• egg
• milk
• confectioners sugar
• whipped cream
• heavy cream
• semisweet chocolate
• butter
• confectioners' sugar
• green food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with parchment paper. Grease paper.
2. 2 Sift together flour, cocoa, baking powder, and salt.
3. 3 Beat egg whites at high speed until stiff, but not dry, peaks form. Set aside.
4. 4 In a separate bowl, beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture. Using a rubber spatula, fold 1/3 of beaten egg whites into batter. Fold in remaining egg whites. Evenly spread batter in prepared pan.
5. 5 Bake cake in the preheated oven until set and the cake springs back when lightly touched, about 12 minutes.
6. 6 Dust a large clean cloth with 2 tablespoons of confectioners' sugar. Remove cake from oven and immediately turn cake out onto prepared cloth. Remove parchment paper. Starting with a long side, roll up cake and cloth, jelly-roll style. Transfer, seam-side down, to a wire rack to cool completely, about 1 hour. (You can also place in the refrigerator to speed up the process.)
7. 7 Meanwhile, make the ganache frosting: In a small saucepan, bring heavy cream, chocolate, and butter just to a boil over medium heat, stirring vigorously until blended. Remove from heat immediately once starting to boil. Stir until chocolate is completely melted and mixture is smooth. Place in the refrigerator until cooled and thickened, 30 minutes to 1 hour.
8. 8 Unroll cake; remove cloth. Ensure cake has cooled completely. Spread whipped cream over cake to within 1 inch of the edges. Re-roll cake. Trim the edges of the cake on the diagonal. Place, seam-side down, on a serving plate. Spread with cooled ganache frosting. Drag the tines of a fork lengthwise across the Yule log to resemble tree bark.
9. 9 Dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll out marzipan to 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves and cinnamon candies on top of cake and around plate.
10. 10 Dust with confectioners' sugar right before serving. Serve immediately or place in the refrigerator, uncovered, until serving, up to 8 hours in advance. Enjoy!

By AUTUMNFALL

Ingredients

• ✓ marzipan
• milk
• butter
• egg
• active dry yeast
• all-purpose flour
• white sugar
• cardamom
• salt
• all-purpose flour
• baking powder
• milk
• whipping cream
• white sugar
• confectioners' sugar

Instructions

1. 1 For preparing buns: Whisk milk, butter, and eggs together in a large bowl. Sprinkle yeast on top; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Meanwhile, sift 5 cups flour, sugar, cardamom, and salt into a large bowl.
2. 2 When yeast has softened, stir flour mixture into milk mixture to form a soft dough. Cover the bowl with a damp cloth, and allow to rise in a warm place for 30 minutes. Lightly grease baking sheets; set aside.
3. 3 Sift 1 cup flour and baking powder together. Stir into risen dough, then turn it out onto a lightly floured surface and knead until smooth and elastic. Shape into 16 balls and place onto the prepared baking sheets. Cover with a damp cloth, and allow to rise until doubled in bulk, 35 to 40 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until golden brown and the center is firm, about 10 to 15 minutes. Cool buns on a wire rack to room temperature.
6. 6 For preparing fillings: Once cool, cut a slice about 1/2-inch thick off of the top of each bun and set aside. Scoop or cut out the center of buns, leaving a shell about 1/2-inch thick. Tear removed bread into small pieces and place into a bowl. Moisten bread with milk, then mix in marzipan until smooth. Add additional milk as needed until marzipan filling is nearly as soft as pudding; set aside.
7. 7 Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form.
8. 8 Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of filling; it should be about 1/2 inch over the top of each bun. Replace the tops onto buns; dust with confectioner's sugar before serving.

By Justin Williams

Ingredients

• ✓ marzipan
• confectioners' sugar
• red food coloring
• chocolate buttercream frosting
• cherry jam
• vanilla extract
• egg
• butter
• white sugar
• milk
• milk
• salt
• baking powder
• cocoa powder
• cocoa powder
• all-purpose flour
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch square cake pans.
2. 2 Make the cake: Sift 2 1/3 cups plus 1 1/2 tablespoons flour, 1/2 cup plus 3 tablespoons cocoa powder, baking powder, and salt together in a large bowl. Combine 1 cup plus 1/2 tablespoon milk in a liquid measure.
3. 3 Beat white sugar and butter together in a bowl with an electric mixer until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with milk, mixing batter gently between after addition. Divide batter evenly between the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool for 10 minutes in the pan, then invert onto a wire rack to cool completely, about 30 minutes.
5. 5 Assemble and decorate the cake: Trim tops of cake layers to make sure they are flat. Place one layer onto a serving platter. Spread jam on top, then cover with the second layer. Spread chocolate buttercream frosting over the top and sides of the cake, reserving about 2 tablespoons frosting.
6. 6 Pinch off a piece of marzipan about the size of a golf ball. Add red food coloring and knead until color is evenly distributed.
7. 7 Dust a flat work surface with confectioners' sugar and roll out remaining undyed marzipan. Cut out a 9-inch square; carefully transfer to the top of the cake.
8. 8 Roll trimmings of marzipan and cut into four 9x1 1/2-inch strips. Cut three rectangular notches into one edge of each strip. Press strips onto the sides of the cake, with the notches facing down, then gently press the top and strips of marzipan together to adhere.
9. 9 Roll out red marzipan and cut into squares of varying sizes. Spread a little of the reserved frosting on the back of each square to act as a glue; arrange in a random Minecraft pattern on top of the cake.

By Magda

Ingredients

• ✓ marzipan
• flour
• all-purpose flour
• vanilla extract
• butter
• white sugar
• baking powder
• all-purpose flour
• all-purpose flour
• egg
• lemon
• sugar
• white sugar
• butter
• salt
• sour cream
• almond
• black plum

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan.
2. 2 Lay plum slices flat in a single layer on paper towels to dehydrate slightly while you prepare the cake.
3. 3 Prepare almond crust: Mix almonds and sour cream in a saute pan. Gently saute over medium heat, being careful not to overcook, until almonds are lightly toasted, about 3 minutes. Remove from heat and add salt. Crush almonds manually into smaller pieces and distribute evenly across the bottom of the prepared pan.
4. 4 Prepare batter: mix marzipan and softened butter in a large bowl until mostly well blended. Mix in 6 tablespoons plus 1 teaspoon sugar and lemon zest until well combined. Add eggs, one at a time, mixing well after each addition.
5. 5 Whisk 1 1/2 cups plus 2 tablespoons flour with baking powder in a separate bowl. Gradually mix dry ingredients into wet ingredients until well combined.
6. 6 Place large spoonfuls of batter over the almond crust. Use the spoon to carefully push the top of the batter from the center of the pan outwards towards the edges, spreading evenly and being careful not to displace the almonds.
7. 7 Arrange multiple layers of plum slices over the batter, pressing down a bit after each layer, except the top one; you will likely have 3 to 4 plum layers.
8. 8 Prepare streusel: Mix sugar, melted butter, and vanilla in a bowl until well combined. Blend in 3/4 cup plus 1 tablespoon flour by hand until crumbly. Sprinkle streusel evenly over the cake.
9. 9 Bake on the center rack of the preheated oven until a toothpick inserted into the center comes out clean. Start checking for doneness at about 48 minutes, though it may take 10 minutes longer if the plums are very juicy. Do not overcook the streusel layer.
10. 10 Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove sides and let cool completely before serving, about 30 minutes.

By aristidescap

Ingredients

• ✓ marzipan
• blue food coloring
• fondant
• apricot jam
• mixed spice
• almond
• self-rising flour
• all-purpose flour
• almond
• molasses
• egg
• brown sugar
• brown sugar
• butter
• butter
• lemon
• orange
• brandy
• candied cherry
• sultana raisin
• raisin
• currant

Instructions

1. 1 To make the cakes: Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close the container and let fruit soak, stirring or shaking every few hours, overnight or up to 3 days.
2. 2 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 silicone cupcake liners or ramekins.
3. 3 Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl; beat with an electric mixer until well combined. Mix in eggs and molasses until well combined. Stir in chopped almonds, both flours, and mixed spice until well combined. Fold in ground almonds and soaked fruit. Spoon mixture into the prepared liners.
4. 4 Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 ½ hours. Remove from the oven and let cool to room temperature, 30 to 45 minutes.
5. 5 When ready to decorate, heat jam in the microwave until soft and warm. Brush onto each cake.
6. 6 Roll out marzipan between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake; place one on top of each cake. Return to the airtight containers and let sit for 8 hours before continuing.
7. 7 Roll out fondant between two sheets of plastic wrap. Cut out 24 circles the same diameter as the top of each cake. Place a cookie stencil on top of each circle, and paint in the stencil using a small brush and the food coloring. Place fondant circles on top of each cake.

By Allrecipes Member