Prepare and model marzipan. D1.HPA.CL4.04 Trainee Manual

D1.HPA.CL4.04

Prepare and model marzipan D1.HPA.CL4.04

Project Base William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330 Acknowledgements Project Director: Chief Writer: Subject Writers: Photography Project Manager: Editor: DTP/Production: Wayne Crosbie Alan Hickman Garry Blackburn/Aurelie Germanier Aurelie Germanier Alan Maguire Jim Irwan Daniel Chee, Mai Vu, Jirayu Thangcharoensamut The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam. The ASEAN Secretariat is based in Jakarta, Indonesia. General Information on ASEAN appears online at the ASEAN Website: www.asean.org. All text is produced by William Angliss Institute of TAFE for the ASEAN Project on Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions. This publication is supported by Australian Aid through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II) Copyright: Association of Southeast Asian Nations (ASEAN) 2012 All rights reserved. Disclaimer Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page. Some images appearing in this resource have been purchased from various stock photography suppliers and other third party copyright owners and as such are non-transferable and non-exclusive. Additional images have been sourced from Flickr and are used under: http://creativecommons.org/licenses/by/2.0/deed.en http://www.sxc.hu/ File name: TM_Prepare model_mazipan_140912.docx

Table of contents Introduction to trainee manual... 1 Unit descriptor... 3 Assessment matrix... 5 Glossary... 7 Introduction... 9 Element 1: Prepare modelling marzipan... 11 Element 2: Produce moulded and modelled shapes... 19 Element 3: Store marzipan products... 35 Presentation of written work... 39 Recommended reading... 41 Trainee evaluation sheet... 43

Introduction to trainee manual Introduction to trainee manual To the Trainee Congratulations on joining this course. This is one part of a toolbox which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work. The toolbox consists of three elements: A for you to read and study at home or in class A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency. The first thing you may notice is that this training program and the information you find in the seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South- East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states. What is the CBT and CBA system and why has it been adopted by ASEAN? CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment. CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of Recognition of Prior Learning (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you. What is a competency standard? Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard. 242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas: Housekeeping Food Production Food and Beverage Service 1

Introduction to trainee manual Front Office Travel Agencies Tour Operations. All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each under the heading Unit Descriptor. The unit descriptor describes the content of the unit you will be studying in the and provides a table of contents which are divided up into Elements and Performance Criteria. An element is a description of one aspect of what has to be achieved in the workplace. The Performance Criteria below each element details the level of performance that needs to be demonstrated to be declared competent. There are other components of the competency standard: Unit Title: statement about what is to be done in the workplace Unit Number: unique number identifying the particular competency Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them nominal hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area. The final heading you will see before you start reading the is the Assessment Matrix. Competency based assessment requires trainees to be assessed in at least 2 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including Observation Checklist and Third Party Statement. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers. Your trainer and/or assessor may use other methods to assess you such as: Journals Oral presentations Role plays Log books Group projects Practical demonstrations. Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality. 2

Unit descriptor Unit descriptor This unit deals with the skills and knowledge required to in a range of settings within the hotel and travel industries workplace context. Unit Code: D1.HPA.CL4.04 Nominal Hours: 30 hours Element 1: Prepare modelling marzipan Performance Criteria 1.1 Select and weigh ingredients 1.2 Combine ingredients 1.3 Identify potential problems and take appropriate actions to maintain desired characteristics of modelling marzipan Element 2: Produce moulded and modelled shapes Performance Criteria 2.1 Mold/model marzipan 2.2 Apply colours to marzipan models 2.3 Apply decorations to marzipan models 2.4 Apply finishes to marzipan models 2.5 Use marzipan for other uses Element 3: Store marzipan products Performance Criteria 3.1 Store modelling marzipan, marzipan products or models in appropriate conditions 3.2 Maintain maximum eating quality, appearance and freshness 3

Unit descriptor 4

Assessment matrix Assessment matrix Showing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions Work Projects Written Questions Oral Questions Element 1: Prepare modelling marzipan 1.1 Select and weigh ingredients 1.1 1, 2, 3, 4, 1 1.2 Combine ingredients 1.2 5, 6 2 1.3 Identify potential problems and take appropriate actions to maintain desired characteristics of modelling marzipan 1.3 7, 8 3 Element 2: Produce moulded and modelled shapes 2.1 Mold/model marzipan 2.1 9, 10, 11, 12 4 2.2 Apply colours to marzipan models 2.2 13, 14 15 5 2.3 Apply decorations to marzipan models 2.3 16, 17 6 2.4 Apply finishes to marzipan models 2.4 18 7 2.5 Use marzipan for other uses 19 8 Element 3: Store marzipan products 3.1 Store modelling marzipan, marzipan products or models in appropriate conditions 3.2 Maintain maximum eating quality, appearance and freshness 3.1 21 9 3.2 22, 23 10 5

Assessment matrix 6

Glossary Glossary Term Almond meal Almond paste Blanching Chocolate filligree Couverture Essences Fermentation Glucose Hydroscopic Kneading Marzipan Model Mould Pinning Piping Royal Icing Sugar syrup Template Explanation Almonds that have been grated to a small sand like consistency Mixture of Sugar and almond meal with more sugar than almond meal placing food into boiling water Decorative chocolate piped from piping bag Chocolate made with cocoa butter, more expensive than 'bakers compound' chocolate Aromatic flavouring compounds used in food industry Reaction caused by yeast cells consuming sugars in flour that produces carbon dioxide CO², causing doughs to expand Clear and odourless sweet syrup used to extend shelf life of baked cake Attracts moisture from surrounding environment Action of mixing a dough to correct consistency Mixture of almond meal and sugar with greater percentage of almonds to sugar To take moulded parts and assemble to form object A preformed shape that is cast in the shape of what is required to be made Rolling dough or pastry thinner with the aid of a rolling pin, round piece of wood Using a piping bag to decorate product in small quantities onto other mediums Mixture of pure icing sugar and eggwhite whipped together Boiled solution of equal parts water and sugar A pre formed or cut shape 7

Glossary 8

Introduction Introduction Marzipan Marzipan is a confectionery consisting primarily of ground almonds and icing sugar. These days, marzipan comes in many forms (raw or cooked) and the proportion of almonds and sugar varies according to the manufacturer. Some marzipan will have an addition of glucose, egg white and softeners to help give it a longer shelf life and softer texture. History Marzipan has become so popular over the years that more than 15 countries lay claim to having invented it. The French villagers of Bourges say that a local baker invented the confection in the 15th century. The Spanish tourist office would have us think that marzipan is of Castilian origin, and the good folks of Calcutta are sure that the delicious candy was concocted by a local 13th century monk. The residents of Tokyo are just as certain that it was first cooked up by a sect of Shintu priests in a local monastery, and some Hawaiians are convinced that the candy was a gift from the gods that watch over the volcanoes on the island of Oahu. Even Jerusalem has a claim to this delightful sweet. According to the 1902 version of the Larousse Gastronomique, marzipan was probably the product of some order of nuns, possibly in the Holy City of Jerusalem, who earned their keep by making many little cakes and sweets and discovered the recipe. For all of the claims, however, the truth is that marzipan evolved in the Middle East as early as the fifth century. In fact, it was one of the sweets most enjoyed by the prophet Mohammed. Thought of as a holiday treat in many countries, the English exchange gifts of marzipan to celebrate the New Year; the French enjoy it at Easter; and Germans partake of it during Fasching, just prior to Lent. Vietnamese find it most appealing during the Tet season and Tibetans consider it appropriate for wedding feasts. Arabs and Jews find marzipan the perfect sweet for any festive occasion. Marzipan is a perfect sweet in hot humid climates as it requires no refrigeration. Marzipan products are common in cultures that do not have a high dairy industry and the use of cream and butter is low. Marzipan has evolved over time. Sugar production has evolved 9

Introduction Marzipan and Almond paste Marzipan is a mixture of two thirds almonds and one third sugar ground to a paste It can be cooked or uncooked. Cooked will have a longer shelf life Almond paste is a mixture of two thirds sugar and one third almonds ground together with some glucose added. Many variations exist. Some pastes are cooked with little or no almonds. This cannot be called almond paste and definately not marzipan. Blanching of almonds Almonds for making marzipan have to be blanched. Blanched almonds are almonds with the brown skin removed. Almonds can be purchased blanched but they are easy to do yourself. Bring water to the boil and plunge almonds into the water and allow to sit for approximately 1 minute Remove from the water and refresh in cold water When almonds have cooled remove from the cold water and place onto paper towel Now the skin can be removed by sqeezing the nuts between your fingers and the white clean nut will appear. Now the white almonds need to go back into a hot oven to dry the surface Some people will even cook until lightly roasted to impart another flavour dimension to the marzipan. When the nuts are cool they can be stored until required or can be ground as required. Do not ground the almonds hot as the oil may separate from the nuts and spoil the flavour and texture of the marzipan. 10

Element 1: Prepare modelling marzipan Element 1: Prepare modelling marzipan 1.1 Select and weigh ingredients 1.2 Combine ingredients Marzipan can be purchased pre-made and different qualities can be obtained. It is not commercially viable to make marzipan in small quantities due to the expense of labour and the need for specialist equipment. Modelling marzipan will be more like fifty percent sugar with glucose added. The adding of the glucose make the mixture more pliable. Modelling marzipan will be different to best quality eating marzipan. This is due to cost. Marzipan can be modelled like putty. In Europe marzipan is popular in many forms but there is a liking for fruit shaped and coloured mazipan products. Popoular shapes are strawberries, peaches, bananas as well as carrots and apples. If marzipan is mainly for the artistic decoration then a low percentage of almonds is recommended or just use a straight sugar paste. If the marzipan is going to be for the quality as well as for artistic shape then use the best marzipan that the enterprise pricing structure can afford. A good quality marzipan, with the desired characteristics required for modelling would be one that is ground to a very fine paste. The more time you spend grinding the almonds, the smoother your paste will become. Kneading and mixing the pure icing sugar in completely will also help. Make sure you use pure icing sugar Why? Caster sugar is too grainy and will not dissolve when mixed through Icing sugar mixture has corn flour in it, which dries out the almond. 11

Element 1: Prepare modelling marzipan There are two main processes for making marzipan: Cooked and Raw Cooked - which is best used for modeling, and raw - which is best for baking and filling chocolate. Cooked marzipan can cooked in a pan or boiled. Each method has its own advantages like shelf-life, flavour, fineness and modelling properties. The manufacture of fine marzipan requires extensive experience and proper equipment. Some of the manufacturers add softeners to help with handling quality and longer shelf life of their marzipan. Softeners include clarified sugars, glucose syrup, invert sugar, fructose, fondant, invertase and sorbitol. All those ingredients are hydroscopic - they attract and retain moisture. German cooked Marzipan Ingredients: Group Ingredients Quatity A B Blanched almond Bitter almonds (if available) Pure icing sugar Drop orange blossom water Total 250 g 4-5 500g 4-5 drop 760 g Method: Pound the almonds to a fine paste with a mortar and pestle (or in a food processor) then add to a pan with the rest of the ingredients Cook the mixture over a low heat while mixing constantly with a wooden spoon until dry Place the mixture back into the mortar and pestle and work it to a very smooth paste It can be kept in the fridge if well sealed for about a month and about 6 months in the freezer. 12

Element 1: Prepare modelling marzipan French Boiled Marzipan Ingredients: Group Ingredients Quatity Caster sugar Water Cream of tartar Almond meal Almond essence Egg whites Total 250 g 100 ml 1 pinch 250 g 2 drops 50 g 650 g Method: Put the sugar and water in a small pan and cook over low heat, stirring occasionally, until the sugar dissolved Add the cream of tartar and quickly bring to the boil. Boil with a candy thermometer until it reaches 115 C, soft ball stage Remove from the heat and beat until the mixture turns cloudy Add the almond meal and the essence and cook for 2 min, stirring constantly Dust a table with icing sugar and cover with glad wrap till cold Knead for 2-3 min until it is completely smooth and free of cracks and wrap in plastic bag It can be kept in the fridge if well sealed for about a month and about 6 months in the freezer. 13

Element 1: Prepare modelling marzipan Raw Marzipan recipes: The best raw Marzipan recipe is: 2 parts almond to 1 part sugar Ingredients: Recipe 1 Group Ingredients Quatity A B Sweet almonds Bitter almonds (if available) Pure icing sugar Water Total 250 g 4-5 125 g As required 375 g Method: The almonds are pounded to a fine paste in the mortar and pestle (or food processor) and then the sugar is folded through with enough water to make a smooth paste. Wrap in plastic bag It can be kept in the fridge if well sealed for about a month and about 6 months in the freezer. Ingredients: Recipe 2 Group Ingredients Quatity A Almonds meal Icing sugar Glucose Sugar syrup (1:1) Total 300 g 350 g 100 g As required 850 g Method: Sift the icing sugar and almond meal into a bowl, add the glucose and sugar syrup Knead with hands to form a firm, smooth paste. Wrap in plastic bag It can be kept in the fridge if well sealed for about a month and about 6 months in the freezer. 14

Element 1: Prepare modelling marzipan 1.3 Identify potential problems and take appropriate actions to maintain desired characteristics of modelling marzipan Introduction Working with marzipan requires constant vigilance in terms of hygiene. Working in the confectionary environment or patissier environment hygiene is always critical but at times contamination can come from the most innocent sources. Marzipan is almonds and sugar ground to fine paste cooked and chilled. When contamination from flour dust and has exposure to air there is the possibility of fermentation when enzymes from the flour start feeding on the sugars and fermentation happens. Also if surface of marzipan becomes damp from too much moisture; spilt water; this causes sweating on surface of paste and makes the paste sticky and hard to manage. Storing marzipan when purchased it can be kept at room temperature but when it has been opened from original packaging it must be wrapped securely in several layers of plastic wrap to prevent any drying of the surface. When the surface dries it becomes hard and must be cut off before marzipan can be used If it is not cut off then hard lumps will be manipulated into the paste and it will be less desirable to eat or see. If allowed to dry for extended period it will dry out completely and crumble into lumps and be unusable. 15

Element 1: Prepare modelling marzipan Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date. How the student provides evidence for these skill demonstration is to be agreed with the Trainer. For this unit the student is going to produce a selection of Moulded marzipan products Modelled marzipan products. For this assessment the student needs to produce some marzipan 1.1 Select and weigh ingredient: Decide on the style of marzipan; cooked or raw. 1.2. Combine ingredients: Make the formula that you have chosen and the Trainer has agreed Allow at least 24 hours for marzipan to mature before using for moulding. 1.3. Identify and correct potential problems: Set out a report on what potential problems can occur when making marzipan Clarify what will be the action if such a problem was to occur This should be part of the Food Safety plan. 16

Element 1: Prepare modelling marzipan Summary Prepare modelling marzipan Select and weigh ingredients: Use the best quality of ingredients for the task required Almonds need to be blanched or purchased blanched; no brown skin Weigh using digital scales to maintain accuracy Keep all ingredients separate until ready to begin mixing Do not start to mix until all ingredients and equipment have been assembled. Combine ingredients: Follow standard recipe to produce consistent product Cooked or raw marzipan Mix until all ingredients are well combined to produce a fine homogenous mass. Identify potential problems and take appropriate actions to maintain desired characteristics of modelling marzipan: All equipment must be clean Flour in marzipan can cause fermentation Particles of foreign matter will show in finished product. 17

Element 1: Prepare modelling marzipan 18

Element 2: Produce moulded and modelled shapes Element 2: Produce moulded and modelled shapes 2.1 Mold/model marzipan Marzipan used for figurines, flowers and fruits should be weighed before shaping to make sure they are all even sizes. Accuracy and standard shapes are very important as marzipan is an expensive commodity. Accurancy in weighing modelled marzipan is important for cost control Flowers should be 40-60g Buds 20-30g Figurine and animals 100-150g Fruits 10-30g. These weights are only a guideline as it will differ between different companies and manufacturers as well as its required purposes. Marzipan plaques can be made in any colors, shapes and sizes. It is very traditional in Europe to make marzipan plaque to look like old parchment paper. To give it that used look, a rectangle of uncolored marzipan is rolled at the edge and a torch is used to lightly scorch the corners. Moulded marzipan Moulded marzipan is produced by using a two piece press. A pre determined amount of marzipan is placed into one sideand the other side is pressed over and a resultant figure is produced. Modelled marzipan Modelled marzipan is produced by taking individual pieces and sticking them together. Example: Elephant Body and legs Head Ears Tail. 19

Element 2: Produce moulded and modelled shapes Marzipan figures and animals Anything that can be dreamed by your mind can be realised with marzipan. Any fantasy creatures and animals can be done with a bit of practice and a lot of patience! Google ideas or pictures and try making them in class! Modelling allows for better colour combinations and better shaping of individual parts. Moulded pieces need to be extracted from the mould with no damage to mould or moulded marzipan. The definition or shape of the piece is not as good. 20

Element 2: Produce moulded and modelled shapes Student Activity Students are expected to source ideas online What 'ebooks' can you find regarding marzipan modelling Look for books on Cake decorating. Many will have chapters on modelling figurines What can you find on utube regarding modelling? 'If you can model clay you can model marzipan' Modelling marzipan roses 1. Start by making a cone shape for the centre then by rolling a sphere and flattening it. 2. To make petals: Make a small ball with marzipan and flatten it between two plastic sheets to make a flat round piece Roll marzipan on the bench and cut petal shapes with a rose petal cutter. 3. Now wrap the petals one at the time around the bud and pinch the edges to give the characteristic petal shape. 4. You can add three, then five petals to your rose. Do not make it too big otherwise it will collapse. 5. Attach a calyx and some green leaves to the base of the rose and allow it to dry a little before spraying with edible lacquer. Roses are very popular but any types of flowers can be done with marzipan just as with modelling paste. Green leaves and calyx can be cut and shaped and attach to the flowers with a little egg white. Marzipan logs can be moulded or carved and small flowers and leaves can be attached to it to make a small show piece. 21

Element 2: Produce moulded and modelled shapes Modelling marzipan fruits and vegetables Here are some simple fruits to produce After trying these you can use your imagination and try some others. Or try doing some vegetables. It is easier to model them while looking at fresh fruits or vegetables. Banana 1. Take 30g of paste and mix a bit of yellow through it 2. Roll the paste to an oblong shape, going slightly thinner at the ends and curve 3. Take a clove; break the stalk off 4. Place the stalk in one and of the banana and the head in the other end 5. With a very fine pointed paint brush gently place strokes along the banana in various places. Pear 1. Colour 30g of paste with green 2. Roll into a ball and slightly taper the top 3. Gently press the rounded end on the bench so it will stand 4. Break clove in half and place the head in the bottom of the pear and stalk in the top 5. Use some red colour to give the pear a light blush. Orange 1. Colour 30g of paste with orange colour 2. Roll into a round shape slightly depressing the top and bottom with your small rounded marzipan tool 3. Roll the ball gently along the coarse edge of a grater 4. Take a clove and press it into the top of the orange 5. Shape a little green leaf and attach to the base of the clove. 22

Element 2: Produce moulded and modelled shapes Apple 1. Colour 30g of paste and shape into a round ball 2. Curve the top of the ball inwards 3. Place a clove head in the base of the apple and at the top 4. With a bit of red colour give the apple a light blush. Lemon 1. Colour 30g of paste with yellow and make an oval shape 2. Gently pull the paste at the ends to make a soft point slightly larger at one end 3. Place cut clove head in the base of the lemon 4. With a bit of green colour give the lemon a light blush a its base. Carrot 1. Colour 30g of paste and roll into a ball 2. Gently taper it off at the end 3. With the back of a paring knife place ridges along the length of the carrot 4. Use a small sprig of green paste to create the tops leaves. 23

Element 2: Produce moulded and modelled shapes More fruit and vegetables Plum Strawberry Capsicum Mango Apricot Durian 24

Element 2: Produce moulded and modelled shapes 2.2 Apply colours to marzipan models Introduction Colours come in various mediums: Liquid Paste Powders. Best type to use with marzipan is the paste, as there is less liquid to make marzipan sticky Colour in the marzipan Care needs to be taken when using colour. More can always be added if colour is not bright enough. Use a thin clean dipper to pick up some colour and touch to surface of paste and then fold marzipan over on itself until the coulr distribution is even throughout the paste Purchase good quality colours. They will last longer and give better results. Colour applied to outside of marzipan Marzipan can be coloured after it has been moulded to shape. Example: marzipan for bananas will be coloured yellow and after moulding an application of brown colour can be applied in thin streaks with a fine paint brush to the outside to give more character to the banana. 2.3 Apply decorations to marzipan models Introduction Marzipan can be coloured any colour that you can purchase. It is difficult to obtain white; so use of royal icing that can be piped into place for eyes as required Some practioners will use coloured royal icing as a glue to fix pieces together. Mediums like chocolate can be use for making bases and dipping bases of marzipan for effect. It important to remember that ALL decoration should be edible. DO NOT use non FOOD dyes and decorations. 25

Element 2: Produce moulded and modelled shapes 2.4 Apply finishes to marzipan models Finishing the products All your creations can be coloured with edible liquid colours or powders. It can be added after being modelled into the desired shapes or it can be added straight into the marzipan paste before using. Liquid colours can be sprayed with the use of a spray gun. This gives your products an extremely good finish. A spray gun is a good investment if you doing big productions or if you are very keen on marzipan work. However spray guns are quite expensive and you can, with a bit of practice, still get a good finish while applying colour by hand. Be careful when adding liquid colouring into the paste; add a drop at a time. You can always add more colour later but you can t take it back. The powder can be painted on as they are or mixed with some alcohol to give a wash out finish. The appearance of the marzipan fruits and figurines can be enhanced by spraying the finished product with melted cocoa butter or edible lacquer. This will give the products a high shine and enhance its eating qualities. It will also extend the shelf life of your products. Extremely Important! Store your products in sealed bags or sealed containers to maintain its qualities and shelf life. 26

Element 2: Produce moulded and modelled shapes 2.5 Use marzipan for other uses Covering Cakes with marzipan Marzipan is traditionally used to cover fruit cakes for wedding or Christmas. Other types of cakes can be used but they need to be strong enough to hold the icing and have a good shelf life like pound cakes, Madeira cakes and mud cakes. What would be the reasons for covering your cake with marzipan first? Because marzipan is delicious! It adds great flavours to the cakes. But, and most importantly, a thin layer around the fruit cake prevents it from drying out and smooths its surface, ready for the white icing to be applied. Before working with marzipan, it is very important to have the working surface and your hands very clean. First, you need to use little bits of marzipan to fill the holes in the cake, to give it a smoother surface. Brush the cake with a thin layer of boiled strained apricot jam, all over. It will prevent the cake from drying out and acts like glue to stick the marzipan. Marzipan Rolling Chart (circumference) Cake size (inches) Roll out (inches) 6 12 8 14 10 16 The marzipan needs to be rolled into a thin layer larger than the cake s circumference (the distance around the edge of the cake). You can roll your marzipan between 2 sheets of plastic wrap to form a round shape as it makes it easier to handle or you can roll it on a bench but make sure it is dusted with icing sugar to prevent it sticking. Then, roll it around a rolling pin to make it easier to carry to the cake. Bear-in-mind that whichever techniques you choose, practice makes perfect, so do not despair if it does not work the first time. It can be tricky! Invert the rolled marzipan on top of the cake. Then, centre it over the middle of the cake and lightly smooth it, working from the top down, and trimming the edges if necessary. 27

Element 2: Produce moulded and modelled shapes Now you are ready to apply the white icing! The sugar paste is rolled and applied exactly the same way described above. You will practice this technique further in your Cake Decorating Class! As mentioned above, we need cakes with a longer shelf life. Why? Marzipan petits fours Marzipan covered with chocolate is a very popular in Europe. The marzipan can be flavoured with liqueurs, jams, nuts and dried fruits and decorated with marzipan and chocolate decorations. Beautiful truffles can also be made with marzipan. Marzipan is used to cover the top of iced petit fours to give it a flat surface for dipping and marzipan flowers can be used to decorate the top. 28

Element 2: Produce moulded and modelled shapes Marzipan filled dried fruits are also a very beautiful and tasty addition to a buffet. Marzipan can also be sandwiched between nuts halves. They can be filled with marzipan and dipped in chocolate or caramel. Handling of marzipan Make sure utensils, hands and work bench are extremely clean and sanitized. Any mark of dirt or dust will show and the marzipan will be contaminated. Wash your hands frequently while working as they will become sticky and oily. Make sure you dry your hands thoroughly before touching the marzipan again or you will find it become tacky If your hands sweat a lot it is better to wear gloves Use pure icing sugar to keep your hands and table surface dry. Do not over use or this will dry the marzipan Never use flour as this will cause fermentation, and corn flour will cause the marzipan to crack Do not over work marzipan as the high content of oil will leach out of the almonds If at any time the marzipan smells rancid, throw it out because it is made from nuts, which contain oils, which are perishable and can turn rancid. 29

Element 2: Produce moulded and modelled shapes Frankfurt Bethmännchen (20 biscuits) Means Little Bethmann of Frankfurt (city in Germany) name given to them to honor the family of Simon Moritz von Bethmann. Ingredients: Ingredients Peeled almonds Marzipan Quantity 35g 120g Egg white 1/2 Flour Icing sugar Sugar Rose water 1 tsp 50g 50g 5ml Method: Halve the almonds lengthways Knead together the marzipan, the egg white, the flour and the icing sugar Make approx. 40 balls from the mixture Press three almond halves into each one Place the balls on a baking sheet and allow to dry at room temperature overnight Bake in a preheated oven at 250 C for approx. 5 minutes until golden brown Place the sugar and the rose water in a small pan, bring to the boil then brush the mixture over the biscuits. Allow to dry. 30

Element 2: Produce moulded and modelled shapes Marzipan Almond Kipferl Marzipan Almond Crescents (20 biscuits) Ingredients: Ingredients Marzipan paste Sugar Quatity 260g 80g Egg white 1 Lemon zest 1 Bitter almond oil Flaked almonds Chocolate chopped 5 drops 60g 200g Method: Mix the marzipan, sugar, whites, zest and almond oil together to form a smooth dough Make about 20 marzipan crescent and roll them in the almonds Melt the chocolate for dipping the biscuits Bake at 200 C for 12-15 minutes and then cool on a rack When cool dip both ends in chocolate. Scan and add from pdf drawing marzipan page 50 Marzipan has many uses in pastissier work due to the flavour and rich content of oil. Fillings for danish pastry Addition to sponge goods Masking of fruit cakes Making petit fours Centres for chocolate confectionary. 31

Element 2: Produce moulded and modelled shapes Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date. How the student provides evidence for these skill demonstration is to be agreed with the Trainer. For this unit the student is going to produce a selection of Moulded marzipan products Modelled marzipan products. For this assessment the student needs to show evidence that they can do the following 2.1 Mould marzipan Students need to produce 6 pieces each of 4 types of fruit of minimum weight of 30 g each Produce 4 separate animals or modelled pieces. 2.2. Apply colour to marzipan Colour needs to applied to the marzipan as required. 2.3 Decorate marzipan as required: Apply decorations as required Royal icing for eyes Chocolate dipping for feet. 2.4. Apply finishing glazes as required. Protective glaze applied as required by Trainer. 32

Element 2: Produce moulded and modelled shapes Summary Produce moulded and modelled shapes Mould/model marzipan Students will need to acquire basic designs There are many websites and books that are available for design ideas All models should be weighed and costed Everything must be in balance; size and proportion Apply colours to marzipan models Low moisture colour pastes are best. If too much moisture is present in the colour it will render the marzipan sticky and difficult to use. Too much moisture also encourages the growth of bacteria and mould Apply decorations to marzipan models Marzipan can be decorated with chocolate, royal icing and many other decorating media Take care not to over decorate and spoil the rich charater of the marzipan itself. Marzipan is meant to be eaten if models are needed for long term display then other media that do not discolour over time should be used Apply finishes to marzipan models Marzipan does dry out if not protected from the flow of air. Food lacquer sprays can be used to put a protective glaze over the marzipan but these can be expensive. Cocoa butter can be used but needs to be expertly applied Use marzipan for other uses. Marzipan is used in many ways in the confectioner s and patissier s world. The flavour of marzipan is excellent and pleasing to the palate Marzipan is used as a surface smoothing agent with English style fruitcakes because of its flavour, moisture retaining properties; due to its high sugar content it is capable of being kept at room temperature without the growth of mould. Used in petits fours and fillings for many other pastry products 33

Element 2: Produce moulded and modelled shapes 34

Element 3: Store marzipan products Element 3: Store marzipan products 3.1 Store modelling marzipan, marzipan products or models in appropriate conditions Introduction Storage of marzipan Marzipan is an expensive product; it is important to preserve its quality Make sure your marzipan is covered at all times when not in use as it will dry quickly. Dried out marzipan needs to be thrown out, it cannot be saved or re-used Use re-sealable plastic bags and cling wrap to store marzipan. If stored correctly, marzipan can last up to a year Correct storage = vacuum packed (if available) and stored in a dry, cool place out of direct sunlight at around 15 C It can be frozen, but due to it high percentage of natural oil, to thaw it must be left in the fridge till defrosted and then left at room temperature until needed. Storing of marzipan products Marzipan products are best stored in closed containers or kept in enclosed glass top display draws. When completed they are best stored in packaging ready for sale. The less they are handled the better for the visual effect. Cellophane windows in boxes are ideal way of displaying the skill of the craftsman and show the design attributes of the product to prospective customers. The longer marzipan is stored the greater the danger of it losing its freshness look. Best practice is to look to turn product over within a 2-3week cycle or less. : Moving air will dry the outside of the marzipan product. The outside needs to firm up so the model sits properly but too much will cause a dry skin to form and this will decrease pleasant mouth feel of the product. Store in controlled environment; with marzipan this environment is where there is NO air movement. 35

Element 3: Store marzipan products 3.2 Maintain maximum eating quality, appearance and freshness Introduction Maximum eating quality comes from using the best quality ingredients and flavourings. This is maintained by making product fresh. Marzipan dries when exposed to the air and becomes hard and crumbly. Flavour of the sugar and almonds are still present but the mouthfeel is lacking. Modelled marzipan can be sprayed with Almond lacquer available in pressure packs and can be coated with melted tempered cocoa butter. Baked petits fours can be brushed with gum arabic after coming out of the oven for nice shine. To maintain freshness make in small quantities and make often. Turn over stock every 2 to 3 weeks To maintain appearance keep product protected from the air and outside contamination. Good quality packaging with clear cellophane covering is the best form of packaging. This is secure protection for the product and is visually appealing to the customer. Use a good quality food grade spray lacquer to protect product from drying. 36

Element 3: Store marzipan products Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date. How the student provides evidence for these skill demonstration is to be agreed with the Trainer. For this unit the student is going to produce a selection of Moulded marzipan products Modelled marzipan products. For this assessment the student needs to show evidence that they can do the following Prepare a report that will outline the following points 3.1 Store modelling marzipan, marzipan products in appropriate conditions Describe the conditions that the product needs to be stored Why are these conditions required? 3.2. Maintain eating quality and freshness How will the eating quality be maintained How will the freshness be optimised 37

Element 3: Store marzipan products Summary Store marzipan products 38

Presentation of written work Presentation of written work 1. Introduction It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace. 2. Style Plan ahead Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organized. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep on track. Teachers recognize and are critical of work that does not answer the question, or is padded with irrelevant material. In summary, remember to: Be clear and concise Answer the question Proofread the final draft. 3. Presenting Written Work Types of written work Students may be asked to write: Short and long reports Essays Records of interviews Questionnaires Business letters Resumes. Format All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering. 39

Presentation of written work Cover Sheet All written work should be submitted with a cover sheet stapled to the front that contains: The student s name and student number The name of the class/unit The due date of the work The title of the work The teacher s name A signed declaration that the work does not involve plagiarism. Keeping a Copy Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept. Inclusive language This means language that includes every section of the population. For instance, if a student were to write A nurse is responsible for the patients in her care at all times it would be implying that all nurses are female and would be excluding male nurses. Examples of appropriate language are shown on the right: Mankind Barman/maid Host/hostess Waiter/waitress Humankind Bar attendant Host Waiter or waiting staff 40

Recommended reading Recommended reading Essential guide to cake decorating; 2001; Murdoch Press Parrish, Maisie; Marzipan Magic; 2007; Dutton Publishing; United Kingdom ISBN10: 0-9532588-6-6 Parrish, Maisie; Publication 2010; A David and Charles book Winterflood, James; Modelling with Marzipan, 1970 John Renshaw and Co. Specialist Equipment for Marzipan Modelling Patisserie equipment may be required as well as the following specialist tools Modelling tools Stencil for shapes Scissors Rolling pins Design plans 41