Makes about 20 flowers
Blue and yellow gel-paste food coloring
4 ounce marzipan or almond paste
1/4 cup of dark chocolate chips
Cornstarch
Crystal sugar
Granulated sugar
· Rolling pin
· 1-inch fluted cookie cutter
· Pastry Brush
· Small bowl
· Small plastic bag
· Sharp knife
· Saucer
· Large cake pan
· Scissors
1. Fill cake pan with about 1/2 inch of crystal sugar
2. Add 4-5 drops of blue gel paste to 3 ounce of marzipan. Knead to incorporate. Add more dye as needed to achieve desired blue. Add 2-3 drops of yellow gel paste to 1 ounce of marzipan. Knead to incorporate. Add more dye as needed to achieve desired yellow.
3. Dust counter and rolling pin with cornstarch. Roll blue marzipan out to be about 1/8 inch thick. Cut out fluted circles, with the cookie cutter and place circles into cake pan with sugar. Re-roll marzipan as needed.
4. With your index finger, press down the center of circle into the sugar to concave the flower. Repeat.
5. Roll the yellow marzipan into a 1/3 inch thick rope. Cut the rope into 20 equal pea-sized pieces. Place granulated sugar onto a saucer. Two at a time, roll the balls between your thumb and index finger. Then drop them onto the saucer and roll to coat. Repeat and then reserve the balls.
6. Using the microwave on medium power, melt the chocolate in a small bowl for 60 seconds. Stir the chocolate. Let cool slightly and then place in a small plastic bag. When ready to use, cut a tiny hole in one bottom corner of the bag.
7. Pipe a small dot of chocolate into the center of each blue, concave circle. Place a yellow ball into each blue circle, over the chocolate dot. Let the flowers dry for at least 2 hours. Store in the fridge in an airtight container for 6 weeks.