Following on from the marzipan fruits we come to the marzipan flowers.
Once again the Womans Own cake decorating book supplies the necessary information. The colours can be created to preference and can vary in size.
The recipe here for boiled marzipan makes a good ‘colourless’ product that takes colour better than the standard yellow proprietory product.
Having said that, the marzipan can be substituted with a firm fondant or royal icing, coloured and formed in the same way and then air-dried for a crisper finish that is more in line with the basic white coating.