SC - molds

[Diana L Skaggs]

<br><font size=2 face="sans-serif">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 </font>
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<br><font size=1 color=#800080 face="sans-serif">Subject:        </font><font size=1 face="sans-serif">Re: SC - molds for gingerbread</font>
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<br><font size=2><tt>While we're discussing molds...<br>
anyone know where I can get (or how I can make) a three-dimensional<br>
mold of a peach pit?  It's for use with marzipan, so it doesn't have to<br>
take heat, but it does have to be food-safe.  I checked the clay-and-<br>
modelling materials section of our local big crafts shops, but even the<br>
ones that said "non-toxic!  safe for children!" cautioned against using<br>
them with food.<br>
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<br><font size=2><tt>Lady Brighid ni Chiarain<br>
Settmour Swamp, East (NJ)<br>
mka Robin Carroll-Mann<br>
harper at idt.net<br>
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