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Pear Mix together 1 oz (28 g) green paste, ½ oz (14 g) of yellow paste, and a pea-sized amount of orange paste. Knead the paste until the colors are combined. Roll the paste into a ball and hold it in your nonwriting hand. Place your index and middle fingers on the ball near the cheek of your hands—that is, the 9 o’clock position if your are right-handed. Rotate the paste back and forth, forming the ball into a cone shape. Place the cone on the work surface. Place your index fingers at each side of the paste, about one-third of the distance from the top of the cone. Rotate the index fingers back and forth, forming a high waist. Next pick up the pear shape in your nonwriting hand. Place a rounded toothpick about ¼ in. (6 mm) from the bottom of the paste and press it into the paste, forming a ridge. Extend the ridge from the bottom edge of the pear underneath it to the opposite side and up about ¼ in. (6 mm) high. Place a curved clove sliver offcenter at the top of the pear. To add a leaf, make a hole with a toothpick near the stem. Brush a little water inside the cavity. Add
WED D I NG C A KE A RT A ND DES I GN
one of the petals from the sepal that was used for the apple. Dust the cheeks of the pear with pinkish petal dust and blend it a bit for a more natural look.
Peach Form 1 to 2 oz (28 to 57 g) yellow marzipan paste and a pea-sized amount of orange paste into a round ball. Form a cavity inside the paste by pressing in the cone tool to ¼ to ½ in. (6 mm to 1.3 cm). Soften the shoulders with the ball tool. Insert a rounded toothpick at the edge of the cavity. Press down on the toothpick, leaving an indentation. Continue to push against the toothpick until the indentation is extended at the bottom of the peach and slightly underneath. Add a small leaf and a clove sliver. Mix a tiny portion of peach and mango petal dust. (Peach petal dust alone tends to be very light in color, and it needs a little help from the mango.) You can add a tiny pinch of orange and pink or cosmos petal dusts for an even deeper peach color. Petal-dust the entire peach with the petal dust combination. Blush the cheeks of the peach with cosmos petal dust for a realistic finish.
Raspberries Divide ½ oz (14 g) red marzipan into three equal parts. Roll into three balls, using your fingers rather than your palms because the balls are so small. Roll the balls on the cheese grater to create texture. Press the serrated tool ¼ in. (6 mm) into each of the red balls to form a textured throat. Brush the raspberries with Quick Glaze (equal parts water and corn syrup heated until the corn syrup is dissolved) or Confectioners’ Glaze for a shiny look. The raspberries are complete.