2-7 oz boxes Odense Marzipan Food coloring paste* or gel 1 - 8" round, 3" high, plain cake Confectioner's sugar (to dust rolling pin)

*Paste food coloring is generally preferred over liquid, as it won't change the consistency of the Marzipan, as the liquid may

1. Wearing latex gloves, knead a small amount of red food coloring into the marzipan, until achieving desired color.
2. Form into roughly a 6" disk.
3. Lay a paper towel on the counter and lightly mist with water. Put a piece of wax paper on top. This helps keep the wax paper from sliding when you are rolling out the marzipan.
4. Lay the marzipan disk on the wax paper, and lay another piece of wax paper on top of the marzipan.
5. Roll out the marzipan to a 12" disk. To keep the marzipan smooth, peel the wax paper off when it wrinkles and lay flat again.
6. Dust your rolling pin with confectioner's sugar to prevent sticking. Remove the wax paper from the top of the marzipan sheet, and GENTLY roll the marzipan onto the rolling pin for transfer to the cake.
7. Drape the marzipan sheet over the cake, and gently smooth down sides.
8. With a knife that has been kept in hot water and wiped dry, trim any excess marzipan from bottom.
9. To hide any rough edges, wrap a piece of ribbon around the bottom edge and pin in place. Remove the pin and ribbon before eating!