Mold marzipan in the exact way you would sugarpaste except that you shouldn't have to use cornstarch and you should never use shortening. If it does become sticky, you can use cornstarch sparingly. If you have excess marzipan after filling the mold you can either cut it off with a pair of scissors (careful not to clip the mold), pinch it off, or run a pallet knife across the top to remove the excess, then smooth it again. You can place the filled mold into the refrigerator or freezer to let the piece harden for easy de-molding.
Pop the piece out by gently holding the mold with your thumbs on top and fingers on the bottom of the mold and flexing it out and up.
Marzipan is best used for making pieces that don't have a lot of detail unless you change its texture, see the next tip on how to do that.
Marzipan is flexible in that its texture can be changed: it can be softened by adding small amounts of corn syrup to it, and if too soft, additional powdered sugar can be added to stiffen it. Marzipan can also be mixed with fondant: combine 1 part fondant and 2 parts marzipan and you will get a nice stretch to the more rigid Fondant or more structure to the marzipan.
Since marzipan is less forgiving than sugarpaste unless you change it’s texture you must refrigerate or freeze the filled mold to pop the piece out, then you can glaze it and let it air dry if you have already colored the marzipan or just let it air dry then paint it or airbrush it then glaze.
Once made, store marzipan in a plastic bag placed in an airtight container for 1 month in the refrigerator. It can also be frozen for about 6 months. Thaw in refrigerator overnight and then warm to room temperature before using. Knead to soften, but don't let it get oily. If it does, press paper towels on its surface to absorb.
Never dust the inside of the mold.
1 can (8 oz.) can almond paste
1 1/2 T light corn syrup
1 1/3 C sifted confectioners' sugar
liquid food colorings
2 T light corn syrup
1/4 C water
Makes about 3/4 pound candy or enough to shape about 3 dozen small fruits
Knead almond paste by hand in a medium bowl. Add corn syrup, and knead into almond paste. Gradually knead in sugar. Cover with plastic wrap, and refrigerate in airtight container until ready to shape. Tint marzipan by kneading in liquid food coloring, and then shape as desired. Brush with glaze, if desired to achieve a shinier surface. Let dry overnight on waxed paper; then refrigerate in an airtight container.
To Make Glaze
Combine corn syrup and water in a saucepan, mixing well. Bring to a boil, stirring until syrup dissolves.