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Box of 25 flags on little sticks (1-11/2 inch size).
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Platter size paper dollies.
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Using a stand mixer combine marzipan, sugar till it has formed on large ball. Add egg whites little by little.
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Test dough by rolling a small cigar-size ball and form as a ring, if the dough does not crack, you have enough egg white inches.
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The dough will be very dense and sticky.
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Place in refrigerator for at least 3-4 hours, or even better over night.
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Pre-heat oven at 400 degrees F or 200u00b0C.
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Divide dough into 8 pieces or by weight
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1 10g, 2 20g, 3 30g 4 40g etc.
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Rolling each into finger thick sticks.
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Making the first piece into 3.5 inches,
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Then the next into 5, inches,
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Then the next into 6.5, adding 1.5 inch in length for each piece.
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Make at least 8 pieces.
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Shape them into rings.
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Joining the ends with a little egg white or water.
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Press gently to pitch the middle of the ring a little, like roof tops pointing upwards.
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Place on floured or parchment papered baking sheets.
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Tip: I draw circles on the parchment papers back with a compass, and then place the rings on top side, where I can still see the circles, to make them as even a possible.
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Bake for 8-10 minutes till they are light brown on top.
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Leave to cool off completely, then.
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If freezing, wrap in freezer bags and place in freezer for up till 3 months.
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Defrost the day before intended use.
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Decorations:.
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Draw 24 small hearts, and 24 small wedding circles, or butterflies or other theme items (max. 1 inch in diameter) on the back of parchment paper with a medium to large marker.
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Turn paper over and.
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Melt chocolate in the micro-oven or in a double boiler.
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Fill into a decorator bag with a small fitting.
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Trace chosen patterns with the warm chocolate and let cool completely. Save a little chocolate for attaching the
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Icing:.
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Do icing several hours before you plan to assemble the tower.
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Combine powdered sugar and egg whites for the icing, and fill into a decorator bag or a Ziploc bag, using a very small whole to make a criss-cross pattern from outside edge to inside edge and back again,
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Start with the largest ring, creating the zigzag pattern continue in unbroken pattern all the way around the ring.
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hen do the next biggest ring, and while icing is still wet on the biggest one, place the slightly smaller ring on top. Icing will bind them together.
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Then keep going till you have a small tower.
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Icing takes about 40-60 minutes to harden.
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Melt 2/3 of the chocolate
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Pour into zip lock bag, and carefully cut the one corner, so a very small stream of chocolate comes out at the time.
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Make your chocolate designs on parchment paper or buy plain chocolate rings.
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Place one dollies on a serving platter.
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Place the largest ring on the dollies
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Place 3 small globs of chocolate on the bottom ring.
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Carefully place next biggest ring on top, and place 3 globs of chocolate on it.
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Placing the next biggest ring on top, continue till you have a tower.
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Heat the last chocolate.
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And place a small glob of chocolate on the bottom ring on the side.
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Attach chocolate designs (wedding rings or what you desire) by pressing gently into chocolate globs and holding for a second.
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Move up the rings placing your chocolate designs up the tower.
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Attach flags in between chocolate designs.
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And a bridal figure on top.
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Your wedding tower is ready.
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Enjoy.
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Reverse the tower and make a bassinet for a baby shower. See additional pictures.
