Add a bit of edible flair to your cakes and desserts with these super cute (and tasty!) Marzipan Pumpkins! These pumpkin decorations are perfect for adding to cakes, cupcakes, and more.
What is more addable than a patch of confectionery pumpkins? If you can roll a small ball of dough/clay, you can make these pumpkin cake toppers too.
Pre-made marzipan makes forms these edible toppers a cinch. They taste of sweet almond paste and have a soft taffy-like texture.
I wanted to put together a tutorial that anyone could do, and these marzipan pumpkin don't require any extra tools or cake decorating supplies other than a toothpick.
Ingredients and Tools
- Prepared marzipan
- Gel food coloring
- Toothpicks
See recipe card for quantities.
Recipe for The Best Pumpkin Cake with maple cream cheese frosting.
Instructions
Making these marzipan pumpkins are fairly easy and super fun to make. Make then one at a time or batch them by rolling all the orange pumpkins, then making all the stems and leaves.
Roll marzipan into a smooth ball, about the size of a cherry tomato. Mark the center with a toothpick.
Use the side of the toothpick to make grooves around the ball. Holding the ball in one hand, use the other gently press the toothpick into the ball and rock it from top to bottom.
Roll a small piece of brown marzipan into a snake. Pinch and press onto the top to create a stem.
Coil a second snake of marzipan to create the vine. Cut out green marzipan and pinch the tips to create a leaf.
Hint: The toothpick will get sticky after a few pumpkins. Refresh with a new one to make better indentations as needed.
Substitutions
Marzipan is made with almonds. If you have a nut allergy or don't have marzipan available, you may try the same techniques with fondant or gum paste. Use a dab of water to attach fondant pieces.
Storage
Keep the marzipan covered with a piece of plastic wrap as you work to keep from drying out. Store finished pumpkins in an air-tight container at room temperature.
If placed on a cake and refrigerated, the pumpkins will become tacky but will still be edible.
FAQs
Marzipan is a confection made from almond flour, corn syrup, and egg whites.
Almond paste is not the same as marzipan and should not be used as a substitution.
You may make the pumpkins from fondant or gum paste.
Join the Style Sweet Bake Club!
Get exclusive recipes and articles sent straight to your inbox. Become a subscriber today! Click to join.
More Festive Cakes to Make
Easy Textured Buttercream Cakes
Pumpkin Cake with Maple Cream Cheese
Please leave a star review if you loved this recipe! Make sure to share your recipes and tag me on Instagram @stylesweetdaily.
Steps for Making Marzipan Pumpkins
Time needed: 30 minutes
Make 8 to 10 small marzipan pumpkins. Recipe may be doubled.
- Color the marzipan
Tint 4 ounces of marzipan orange. Tint a small portion brown and another small portion green. Cover marzipan with plastic wrap while not it use.
- Roll
Roll marzipan into a smooth ball, about the size of a cherry tomato. Mark the center with a toothpick.
- Shape the pumpkins
Use the side of the toothpick to make grooves around the ball. Holding the ball in one hand, use the other gently press the toothpick into the ball and rock it from top to bottom.
- Make the stem
Roll a small piece of brown marzipan into a snake. Use the toothpick to make an indentation at the top of the pumpkin. Pinch and press one end of the stem into the hole to secure.
- Make the vine
Roll a second small piece of brown marzipan into a snake. Coil it around a couple times and press to attach to the top of the pumpkin.
- Make the leaves
Roll out or press flat small portions of green marzipan. Use a small knife to cut out a leaf shape. Pinch the end as needed and stick to the top of the pumpkin.
The marzipan should be sticky enough for the stem and leaves to attach onto the base pumpkin.
[…] Marzipan Pumpkins […]