How to make edible modeling dough

Marzipan recipe 1

Make thread syrup using 1 kilo of sugar and 250 ml of water. Then slowly incorporate 1 kilo of almond flour, vanilla extract, and the food coloring you want (you can divide the dough then coloring in various tones). Mix over the fire for a few minutes, then remove from the heat and knead well. When it has taken good texture, wrap it in plastic or nylon film to prevent drying out.

"You also can decorate or complement the edible dough models using glasé."

Marzipan recipe 2

Other way to make marzipan is crushing 400 grams of almonds with 350 grams of sugar, mix it with lemon zest and cinnamon. Incorporate, then an egg and an egg white, knead until getting an even consistency. Give color with food coloring. Cut into the desired shapes and bake at 180° c until the figures gets a bit golden.

Ballina dough and fondant

At the market you can find Ballina dough ready to use. Marta Ballina was a very famous pastry, known for her creations. She improved the consistency from edible dough and bequeathed to us amazing recipes. This dough is quite similar to fondant.

Ballina dough recipe

In a saucepan, cook half kilo of sugar with a little water and a tablespoon of glucose. Cook it until the balloon point, or to 118°C. To recognize the point: take some of the preparation with a slotted spoon and blow, balloons should be formed in the other side. Remove from heat and place it over a wet marble table, sprinkle with lemon juice and let it cool enough to lose its stickiness. Start kneading with a cornette or spatula, until the mixture turns into white. Keep it in film or nylon, and heat up as you may need to use.