4 1/2 ounces Marzipan
Simple Syrup, as needed
Cocoa butter, as needed
Yield: 1 Figure
1. For the body, roll 1.6 ounces (50 grams) of the marzipan into a ball. Taper the ball into a pear shape. With a toothpick or modeling tool, indent two curves into each side of the marzipan to simulate leg bones.
2. Roll 0.3 ounce (10 grams) of the marzipan into a 3-inch (7.5-centimeter) long rope. Cut the rope in half then curve each piece to form the back legs. Attach each piece of marzipan to the sides of the body. Use a modeling tool or toothpick to indent the marzipan to resemble the paws.
3. Roll 0.6 ounces (20 grams) of the marzipan into a 4-inch (10 centimeter) cylinder, fold the cylinder together, and attach to the body with the folded part on the neck area. Curve the feet and indent for the paws.
4. For the tail, roll a small amount of marzipan in a seamless ball. Taper the marzipan into a pear shape then attach the narrow end under the figure.
5. For the head, roll 1 ounce (30 grams) of marzipan into a smooth ball. Taper it into a blunt pear shape. Curve the tapered end slightly to form a turned-up nose. Indent the eyes and mouth with a modeling tool or toothpick. Attach the head to the body of the figure.
6. For the ears, divide 0.3 ounce (10 grams) of marzipan in two equal pieces. Roll into balls. Taper one end to make the pear shape and flatten the tapered end. Attach the marzipan to each side of the heat of the figure.
7. Spray the finished figure with cocoa butter. Fill a pastry bag with a small plain tip with royal icing. Fill the indentations for the eyes and snout with royal icing. Use a toothpick dipped in melted chocolate to add details to the eyes.
Yield: 1 Figure
Simple Syrup, as needed
Cocoa butter, as needed
Yield: 1 Figure
1. For the body, roll 1.6 ounces (50 grams) of the marzipan into a ball. Taper the ball into a pear shape. With a toothpick or modeling tool, indent two curves into each side of the marzipan to simulate leg bones.
2. Roll 0.3 ounce (10 grams) of the marzipan into a 3-inch (7.5-centimeter) long rope. Cut the rope in half then curve each piece to form the back legs. Attach each piece of marzipan to the sides of the body. Use a modeling tool or toothpick to indent the marzipan to resemble the paws.
3. Roll 0.6 ounces (20 grams) of the marzipan into a 4-inch (10 centimeter) cylinder, fold the cylinder together, and attach to the body with the folded part on the neck area. Curve the feet and indent for the paws.
4. For the tail, roll a small amount of marzipan in a seamless ball. Taper the marzipan into a pear shape then attach the narrow end under the figure.
5. For the head, roll 1 ounce (30 grams) of marzipan into a smooth ball. Taper it into a blunt pear shape. Curve the tapered end slightly to form a turned-up nose. Indent the eyes and mouth with a modeling tool or toothpick. Attach the head to the body of the figure.
6. For the ears, divide 0.3 ounce (10 grams) of marzipan in two equal pieces. Roll into balls. Taper one end to make the pear shape and flatten the tapered end. Attach the marzipan to each side of the heat of the figure.
7. Spray the finished figure with cocoa butter. Fill a pastry bag with a small plain tip with royal icing. Fill the indentations for the eyes and snout with royal icing. Use a toothpick dipped in melted chocolate to add details to the eyes.
Yield: 1 Figure
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