[Sca-cooks] Re:Cake decorating, was the season ends softly

[Olwen the Odd]

> > 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...
> > > >
> > > >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
> >
>
>Sorry this is late I have been trying to keep up with things. Some of the
>professional cake decorators use rolled fondant and fondant tools to do
>ribbon work and "embroidery" on their cakes. It shouldn't be too much
>harder
>to use thinly rolled marzipan, in appropriate colrs and designs, to do
>something similar.
>
>Finn

As soon as I can stand the smell of marzipan again (I'm doing better ~ I let
a bag of it sit out on the table last night) I plan on trying out that cute
little press that Cindy sent me.  It has several disks with cutouts in
round, half round, square, triangular, etc. to push the clay or whatever
through.  I think if I get the marzipan to a really soft stage then it will
press through just fine and then I can give a go at the "embroidery".  If it
works, you shall all see pictures.
Olwen

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