[Sca-cooks] Re: The Season Ends Softly!!

[Sue Clemenger]

Oh, gawd, now you guys actually have me *thinking* about this.....
Couldn't you roll the marzipan in very, very small snakes, and then
"stack" them to form a patterned cane, the way you do when making beads?
You could sure do a pretty decent repeating "filling" pattern that way,
using slices of the bead cane.....and then use some type of piped icing
around the edges to imitate the braidy embroidery lines.....
--Maire, who has now Given Up trying to keep her Embroidery Mind
separate from her Cooking Mind......

johnna holloway wrote:
>
> Actually, if you ran the marzipan through
> the pasta rollers and then the really thin
> cutters... gee that might work.... don't
> give people ideas... there's this byzantine
> coronation coming up in Cleveland in April....
> No one has announced a sugarworks contest yet...
> but... it might be suitable.....
>
> Johnnae llyn Lewis
> Holloway
>
> Elise Fleming wrote:
> > I did one to imitate blackwork using a small tip and regular black
> > icing.  I too would not know if marzipan would work.  I would
> > suspect one would need to use icing to do the "embroidery" part.>
> > Although... what if one rolled the marzipan firmly, then sliced it
> > very thinly and narrow?  One would need to be a bit daft to do it...
> > as well as deft, I suppose. Alys Katharine
> ------------
> > Johnnae llyn Lewis wrote:
> > >I have seen "fake" embroidery done on cakes,
> > >although what I seem to remember is that they
> > >were using gumpaste or sugar paste to achieve
> > >the effect...