[Sca-cooks] I need help in how to use antique mold

[Susan Fox-Davis]

Sounds like an old-fashioned candy mold to me.
Bring it to Crown in a week and a half and let's play
with it some.  I've got marzipan in the freezer.

Aliter, If it's pansies you want, we learned how to pipe
them out of buttercream in the Wilton's class.
The pansy is a pretty flowers and one of its
old-fashioned names is "Heart's Ease" which
I find appealing.

Love, Selene C.

Huette von Ahrens wrote:

> Hi!
> Last weekend, I went antiquing and found a
> wonderful old pansy shaped mold.  The store I
> found it in said it was an old chocolate mold.
> But it looks more like a butter mold to me.
> But regardless, it is an iron mold, with three
> one inch in diameter pansy forms, with a hinge so
> it has to be used book-style.  One side has the
> top of the flower and the other has the bottom.
> The mold doesn't lock, so you can't lock it and
> then pour in whatever you want to mold.  As far
> as I can figure out, you either have to pour in
> your chocolate and then fasten somehow the top to
> the bottom.  Which is why I think it might be a
> butter mold in that you could put in semi-hard
> butter and press the two sides together to create
> a pat of butter that is a 3-D pansy.
>
> Does anyone on the list know what I have and know
> how to use it?  Is it really a chocolate mold?
> Or a butter mold?  Or ????  Could I use other
> items in it like almond paste?  Or suger paste?
> Or ... ???
>
> Unfortunately, I don't have a digital camera and
> can't post a picture of it.
>
> Thanks for any help.
>
> Huette