Directions (continued)

• piece of marzipan to a slightly darker brown. Form into a flattened
• circle and press onto top of acorn. Insert a whole clove or brown
• marzipan into cap for stem. Use a toothpick or knife point to gently
• dot the cap for texture.
• Each Apple: Form a 3/4-in. ball of red marzipan. Curve slides
• slightly. Pinch bottom gently to taper. Use a toothpick or sharp
• knife to indent top and bottom of apple. For stem, insert a whole
• clove or shape a brown marzipan stem and press into top indentation.
• Each Ear of Corn: Form a 1/2-in. ball of yellow marzipan into along
• cylinder shape about 1-1/2 in. long. Slightly taper one end to form
• the top of the cob. For kernels, roll small pieces of yellow
• marzipan into balls. Press balls onto cob in rows. For corn husks,
• roll a ball of green marzipan between pieces of waxed paper to
• 1/8-in. thickness. On waxed paper, layer on top of green marzipan,
• draw three 1-3/4-in. long x 1/2-in.-wide elongated leaf shapes. Peel
• away top layer of waxed paper and use knife to cut out husks onto
• the sides of the cob, overlapping at bottom of center front, and one
• to cover the back of cob, overlapping edges of side. Gently curve
• top points of each husk out.
• Leaves: Knead together equal portions of red, yellow and orange
• marzipan a few times to create a marble effect. Roll out between
• pieces of waxed paper to 1/8-in. thickness. Cut out leaves with a
• cookie cutter. Use a toothpick or sharp knife to score veins on the
• leaves. For stem, insert a whole clove or shape a brown marzipan
• stem and insert. Sprinkle with sugar if desired.
• Pumpkins: Form balls of orange marzipan, ranging in size from 1/2 in.
• to 1-1/2 in. Depress slightly to flatten top and bottom. Use a
• toothpick or sharp knife to make shallow ridges around sides from
• center top to bottom. For stems, insert a whole clove in center top
• of each pumpkin or shape one for each from brown marzipan and
• insert. Yield: 1-1/4 cups.