SC - marzipan coins
david friedman
ddfr at best.com
Thu Sep 24 02:15:51 PDT 1998
Kat asked:
>I'll be making a subtlety for an upcoming event. The theme is Pirates
>(which we have pleaded/threatened/cajoled the autocrat into revising to
>Pirates in Period) and my vision for the subtlety was, of course, a huge
>completely edible treasure chest. Not exactly original, but... :-)
>Now, obviously, I'm going to make the chest itself of gingerbread; and I'll
>need to go buy several pounds of honey for trial runs to build the thing
>and try to figure out how to get the panels to stick together and actually
>hold something.
Take a look at this file in the FOOD-SWEETS section of my Florilegium:
gingerbread-msg (31K) 10/28/97 Medieval gingerbread. Recipes.
>Does anyone have any ideas for the treasure itself? I've already
contemplated
>making strings of "pearls" out of either carved almonds, marzipan or hard
candy
>(I think I'll go with the marzipan; it sounds MUCH easier!) and probably
doing
>hard-candy "gems" and marzipan or pastry "cameos" and "enamel."
You might get some ideas looking at these files, also in the FOOD-SWEETS section:
sotelties-msg (105K) 6/30/98 Sotelties and Warners - decorated food.
candy-msg (109K) 8/31/98 Period candy. Recipes. Candied fruit peels.
>BUT... can anyone come up with an idea for gold coins? (No, I am *not*
>going to get those nasty-tasting mostly-wax chocolate coins, bleah.) Or,
>failing that, gold or silver ingots?
Perhaps sugar-paste for the coins molded in a bought or made mold? Check this
file:
sugar-paste-msg (62K) 7/16/98 Making sugar paste sotelties.
Stefan li Rous
stefan at texas.net
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