[Sca-cooks] Pastry decoration - a question

[Susan Laing]

Hi Everyone -

This Saturday coming I will be assisting in the kitchen for the Barional
Investiture of the new Barony of St Florians (Brisbane, Australia)

The dish I've been asked to make is "Bunnies in Pastry" - using whole
bunnies (sans heads & fur & stuff); and the Feast Steward would like me to
mould the Pastry to look like a "life-like" sitting Rabbit.

What I need to know between now (Wednesday afternoon) and then is - once
I've modelled the pastry in to "Bunnyness" - is it possible to shade in the
eyes/nose/ears with food colouring - will this survive the cooking process?
Or is it something to be applied after Cooking?

What's the best type of colouring to use? (I figure on using only one colour
- black or brown or something likewise dark)

Mari
(figuring if she has to *Do* bunnies - then she's gonna *really do* bunnies
:-p)

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