It’s easy and fun to create adorable edible pumpkin decorations in no time. Just use delicious almond paste, or marzipan to sculpt as if you were working with clay. Almond paste is just blanched almonds and sugar, ground into a paste. Marzipan is almond paste, plus flour. Either one will work perfectly for this project. I chose to use almond paste because it tends to have flecks of color in it from the skins of the almonds, while the candy dough of marzipan is more often pure white. I wanted the flecks because I think it lends some extra realism to the final pumpkin. Use the decorations on cakes, or just serve them as their own yummy treats. Once I covered an entire chocolate cake with pumpkins, pears and apples. Make them ahead of any event, and then store in the fridge for up to one week.
For more inspiration, check out the Quick Craft article in Craft Magazine, Vol. 5.
This recipe was originally published on Craft.