50 % almond powder + 50 % icing sugar (5.3/7 oz of each).
Mix almond powder and icing sugar (if you want a fondant looking, mix in a blender and use a sieve).
Add a little bit of water.
The marzipan has to be a little bit sticky (if it’s too dry, add almond powder and icing sugar).
Wrap it in cling film and put in the fridge for 2 hours.
If it’s still too sticky after these 2 hours just add icing sugar.
You can find the step by step tuto HERE
If you add chocolate powder (after the fridge period) you’ll obtain a granite like (look at the teddy HERE).
For lining the marzipan use only icing sugar (no flour).
Line it onto a silicone pastry mat and cover it with cling film.
Take off the film and reverse the mat onto the cake.