Marzipan, a combination of ground almonds, sugar and either egg whites or water, is a paste that pastry chefs use to create colourful and detailed dessert decorations. These decorations vary in complexity, but are often brightly coloured and can be exceedingly detailed and lifelike. Working with marzipan takes some practice, as it can be difficult to mould this sometimes sticky paste into precise and smooth shapes. You can store unused marzipan in the refrigerator for up to a month to work with it later. To keep it even longer, you can freeze it.
Roll some of the marzipan into a ball. This ball should be small enough to easily fit in one of your resealable plastic bags.
Wrap the ball of marzipan tightly in a piece of plastic or freezer wrap. Try to cover the surface as thoroughly as possible without leaving any gaps, holes or large air bubbles.
Put the wrapped marzipan ball into a resealable plastic bag. Squeeze out as much air as possible and seal the bag.
Repeat this process for the rest of your marzipan.
Put the bags into your refrigerator for up to a month or your freezer for up to six months.