[Sca-cooks] Food heraldry

[Olwen the Odd]

The way I cut matching shapes in marzipan is to first roll out the two or
three colours, the stamp out the shield blank shapes, lay them on top of
each other and cut them together.  That way you don't have any gaps.  If
possible I blow the picture of the device up and use a tracing wheel (yes
the kind for doing patterns) and run it along the line(s).  If I am
freehanding it, well, I use a measuing device and a good guess.  This method
should work in cheese and meats too.  For purple..hmm..I don't think salami
would be purple enough unless you try slicing it and boiling it in red
cabbage.  But then I'm not sure anyone would eat it.  Good luck!!
Olwen
>That is so cool!  We've got a Queen's day coming up, you don't mind if we
>swipe
>your idea do you?  Our queen has sunnes-in-splendour on her personal
>armory, how
>do you recommend cutting wavy rays out of yellow cheese?  Is salami close
>enough
>to purpure, do you think, or what other cold cut is there that looks more
>purple?
>
>Selene, Caid
>
>Ginny Claphan wrote:
>
> > OK, I must share with the class here. ;)
> >
> > This weekend was our shire of Tirnewydd's yule party. I did a meat and
>cheese
> > tray in our shire's badge - Gules, a chevron inverted argent, and a
>demi-sun
> > or. The background was done in salami slices folded in half, the chevron
>in
> > mozzarella slices, and the demi sun in cheddar. It was quite a hit with
>the
> > heralds in the group, and their tummies appreciated it as well. I'll
>have to
> > make it up again and take a picture of it for the next revel.
> >
> > cheers!
> > Gwyneth


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