Making the Marzipan

1. Put the almond paste and the corn syrup in a large mixing bowl. Blend them with an electric mixer on low speed until combined.

2. Add the powdered sugar gradually, blending with the electric mixer on low speed. Stop when the mixture turns into a solid, flexible paste, even if all the sugar hasn't been used.

3. Roll the marzipan into a large ball and wrap it tightly in several layers of plastic wrap. Store in a cool, dry place until use.

Making Marzipan Flowers

1. Cover a flat surface with wax paper and sprinkle it with a bit of powdered sugar.

2. Cut a chunk of marzipan off of the ball and set it on the wax paper. Wrap the remaining marzipan tightly in the plastic wrap. It's best to color and shape the marzipan a bit at a time to keep it from drying out.

3. Place a small amount of gel food coloring in the center of the marzipan. Knead the marzipan until the color is evenly distributed throughout the candy.

4. Roll out the marzipan into a thin sheet with a rolling pin. Cut the marzipan with the flower-shaped cutters.

5. Push the center of the marzipan flower with your finger tip to curve it inward. Place a small, silver cake-decorating ball in the center of the indentation, if desired. Allow the flowers to dry slightly before putting them on the baked good.