SC - molds for gingerbread

[Siegfried Heydrich]

Yuo may find RTV silicone Rubber compounds that will work.  And, they'll take upwards of 500F sustained heat if needed.  You can try contacting Rio Grande jewelry suply.  They are great source for casting materials, and they may have just the thing for you if you call thier 800 number.  The website is  www.riogrande.com
The phone number to start with is Toll-Free: 1-800-545-6566 hours are 7 a.m.–6 p.m., Mountain Time, Monday through Friday; local phone number (Albuquerque, NM): 1-505-839-3300 8:30 a.m.–5:00 p.m., Mountain Time, Monday through Friday.  They are customer service numbers who can likely tell you what you want to know about molding compounds or direct you to their technical support depts.  Not period, but could be effective.

niccolo

sca-cooks at ansteorra.org wrote:
> 

> What about parafin (sp?) used to seal jelly or cause chocolate to set up?   You could put a  layer of wax on the bottom of a dish and press the pit into it before it hardens.  Then pour a layer over the seed to the depth you need.  Then, you could cut it open like an avocado.  Leanna 
> 
> 
Please respond to sca-cooks at ansteorra.org
Sent by:        owner-sca-cooks at ansteorra.org
To:        sca-cooks at ansteorra.org
> cc:         (bcc: Diana L Skaggs/prsnl/busfin/Okstate)
> 
> Subject:        Re: SC - molds for gingerbread
> 
> 
> While we're discussing molds...
> anyone know where I can get (or how I can make) a three-dimensional
> mold of a peach pit?  It's for use with marzipan, so it doesn't have to
> take heat, but it does have to be food-safe.  I checked the clay-and-
> modelling materials section of our local big crafts shops, but even the
> ones that said "non-toxic!  safe for children!" cautioned against using
> them with food.
> 
> 
> Lady Brighid ni Chiarain
> Settmour Swamp, East (NJ)
> mka Robin Carroll-Mann
> harper at idt.net
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