MARZIPAN
(base)
INGREDIENTS
750g icing sugar
200g ground almonds
2 egg yolks
2 tbles sweet sherry
2 teaspoons glycerine
1 tbls lemon juice
Few drops almond essence
METHOD
1) Sift the icing sugar into a large bowl, then remove a cupful for use when kneading. Stir the fine almonds into the icing sugar and make a well in the centre. Mix together the egg yolks, sherry, glycerine, lemon juice and almond essence and pour into the well. Stir with a knife until stif.
2) Use the reserved icing sugar to dust a work surface and knead te marzipan for 3-5 minutes, adding more icing sugar as necessary to prevent sticking. Knead until the marzipan is smooth and pliable.
3) Use immediately or wrap in plastic and store in an airtight container in a cool place (not the fridge) for up to 3 days. Roll out on a surface dusted with icing sugar to use.
SOURCE: The essential guide to cake decorating by Murdoch books
PHOTO: Chatelaine