[Sca-cooks] Marzipan creations, & experiments
Dunbar, Debra
debra.dunbar at aspenpubl.com
Fri Oct 19 11:43:20 PDT 2001
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Yum.
November meeting? I'll be there!
Wrynne
> -----Original Message-----
> From: Nelson Beth [SMTP:grdygirl at yahoo.com]
> Sent: Friday, October 19, 2001 2:43 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Marzipan creations, & experiments
>
> Actually, will be doing a scratch cake...probably a
> mayo cake. Have been specifically requested chocolate
> with fruit and am planning on raspberry. Brenna (my
> housemate) had a chocolate raspberry cake for one of
> her parties not to long ago and I've been wanting to
> play with it ever since. Both the cake and the
> frosting had a chocolate raspberry flavor to them.
> What I'm playing with is the idea of doing it like a
> real black forest cake and sprinkling chamborg into
> the cake layers.
>
> Hey Bright Hills gang would a test cake like this be
> acceptable as my contribution for the cooks guild
> meeting? Not period but I'd like opinions on it.
>
> Orlaith
>
>
> --- "Pixel, Goddess and Queen"
> <pixel at hundred-acre-wood.com> wrote:
>
> >
> > What Sian said--make a sheet cake and trim it. And
> > definitely use a crumb
> > coat. Even if you decide to cover the cake with
> > marzipan or fondant, use a
> > crumb coat of apricot preserves first.
> >
> > Wilton shaped pans almost exclusively use one box of
> > cake mix. A few of
> > the larger ones use two, but not the character pans.
> >
> > Margaret
> >
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