Marzipan Carrots

Instructions

1. Tint marzipan with orange and red food coloring, a drop at a time, to reach desired color.
2. Divide the tinted marzipan into 12 pieces (cover with plastic wrap or place into a zip baggie when not using). Shape each piece into a ball, then roll into logs, tapering 1 end, to resemble carrots.
3. Dampen the edge of a paring knife and dip into cocoa powder. Make tiny indentations in each carrot with cocoa powdered knife edge to create texture that resembles a real carrot (the cocoa adds a dirt feel to it).
4. Carrots will keep, covered, for up to 1 week. When ready to use, cut a slit into the end of each carrot and slip in a carrot frond. Gently push closed to hold together.
5. Use carrots to decorate cupcakes, cakes, cheesecake, mini-cheesecakes and other pastries.