Kransekage Dough

• Knead marzipan, sugar, and egg whites together to form a uniform dough. The dough should be sticky.
• Dust the table and your hands with powdered sugar so it doesn't stick.
• Roll the dough out into long rods, cut them to size, and form rings on a baking tray (Instructions with measurements follow at the bottom).
• Place the baking tray on an extra tray (to prevent the Kransekage from getting too much heat at the bottom).
• Bake in the middle of the oven until golden, keep a close eye on them, it takes 6-8 minutes at 250 degrees Celsius (482 degrees Fahrenheit) (482 Fahrenheit).
•  
• Mix powdered sugar, egg whites, and white wine vinegar in a bowl.
• Pour the icing into a piping bag, making only a SMALL hole in the bag for optimal results. Use smooth movements over the cakes and let the icing dry.
• Dip the cakes in melted chocolate and assemble them on top of one another.
•  
• Find a suitable clock face, if you have an old clock (here an IKEA clock was used), or make your own from cardboard, chocolate, or whatever you fancy.
• Make 2 rings that can go around the clock face, ensuring the numbers on the dial are visible.
• Make a sturdy base of 2 slightly thicker rings; they should be able to support the weight of the clock.
•  
• The following measurements are used
• Measurements:
• 14 cm, 16 cm, 18 cm, 20 cm, 22 cm, 24 cm, 26 cm 
•  
• Follow the measurements for the Kransekage tower, but finish with a small top to close the hole.
• Shape the rods into cigar shapes, which are thin at the ends and thickest in the middle.
• Form into rings and bake.
• If you want your cornucopia to stand upright, make 2 additional rings that should be slightly thicker since they need to support the weight of the whole horn. Otherwise, assemble your cornucopia lying down. 
• Use caramelized sugar to assemble the cornucopia and support it during the building process.