Marzipan is a sweet paste made of ground almonds and sugar, which is often used to make edible sculptures. It is relatively easy to work with and tastes more pleasant than other edible sculpture mediums, such as fondant. Marzipan carrots can add colourful decoration to carrot cakes, bunny cakes for Easter, or can be eaten on their own as a dessert or sweet snack.
Remove marzipan from the box and knead until it is warm and malleable. To avoid sticky hands, dust icing sugar on your hands or wear plastic gloves.
Make a hole in the centre of the marzipan and add the food colouring. Knead it evenly through the marzipan with your hands until you reach the desired orange colour. Start with a little colour at first, as you can always add more food colouring, but it is impossible to remove it from the marzipan if you start with too much. Be conservative with the red colouring, as too much can affect the flavour of the marzipan.
Separate the marzipan into 30 pieces. Make the pieces into balls by rolling the marzipan between your palms.
Shape the ends of the balls into points, making a cone shape.
With the toothpick, press lines into the cones to imitate the texture of a carrot.
Add the carrot stems. If you want a realistic-looking carrot, add bits of parsley to the ends of the carrot. If you are placing the carrots on top of a cake or cupcake, draw the stems on with green cake decorating gel.
Allow the carrots to air-dry overnight.
Marzipan sculptures will stay fresh for up to three weeks if refrigerated in an airtight container. Experiment with varieties of this confection--try different coloured food colouring and shapes to make pumpkins, strawberries and bananas. Baking the marzipan carrots will help them dry quicker, but will alter the taste a bit and give a stiffer, crunchier texture. Some people prefer the taste of baked marzipan to raw, and some candy shops bake their marzipan sculptures as a general rule. If you choose to bake them, put the oven on a very low heat and monitor them carefully, checking on them every few minutes. The texture should be hard, but not too crunchy.