MY TINY TREAT - SMALL BATCH HEALTHY RECIPES
Homemade Marzipan (Almond Paste) — A Healthier Fondant Alternative
If you’ve ever tried decorating a cake and thought, “Why is fondant basically edible plastic?” — this recipe is for you. This homemade marzipan (almond paste) is soft, pliable, naturally sweetened, and made with real ingredients you can pronounce. It rolls beautifully, holds its shape, and tastes so much better than store-bought fondant. Even better? You can color it naturally, without artificial dyes. Perfect for: Covering cakes Decorating birthday cakes Shaping little figures Rolling, cutting, and embossing
12/14/20251 min read
Why Use Marzipan Instead of Fondant?
Made from almonds, not corn syrup
Naturally gluten-free
Softer and more forgiving to work with
Actually tastes good
Easy to color with real food powders
This is especially great for kids’ cakes, smash cakes, and anyone trying to avoid ultra-processed decorations.
Ingredients
3/4 cup almond flour
9 tbsp powerded stevia or monkfruit
1 1/2 tbsp water
1 tsp almond extract
How to Make Homemade Marzipan
Add all ingredients to a high-speed blender or food processor.
Blend until the mixture comes together into a smooth, pliable dough.
If it looks too dry, add ½ teaspoon water at a time until it forms a soft paste.
Remove and knead briefly by hand until smooth.
✨ Use immediately or wrap tightly and store in the fridge until ready to roll, shape, or color naturally with beetroot or spirulina powders.
How to Color Marzipan Naturally
Divide dough into portions and knead in natural color powders:
🌿 Green or Blue
Spirulina powder (start with ¼ tsp)
🌸 Pink
Beetroot powder (¼–½ tsp)
Add powder slowly and knead until color is even. If dough dries slightly, add a drop of water or maple syrup.
How to Use It
Dust surface lightly with powdered monkfruit or cornstarch
Roll to ⅛–¼ inch thickness
Drape over cakes or cut shapes with cookie cutters
Smooth with hands or a rolling pin
💡 Tip: If it becomes sticky, chill for 5–10 minutes. If it cracks, knead in a few drops of liquid.
Storage
Wrap tightly in plastic wrap
Store at room temperature for 2 days
Refrigerate up to 1 week
Freeze up to 2 months
Let come to room temperature before rolling.
Why This Works for Kids’ Cakes
This marzipan:
Uses real food ingredients
Avoids artificial dyes
Is softer and easier to chew
Works beautifully for small cakes and mini bakes
It’s the perfect compromise between beautiful cakes and better ingredients.
💛 More healthier decorating ideas, small-batch bakes, and family-friendly recipes at:
👉 www.mytinytreat.com
If you try this recipe, I’d love to see your creations — tag them so I can cheer you on from my messy kitchen 💛