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

[Huette von Ahrens]

Thank you to all who have advised me on this!

Selene, I will bring the mold to Crown.  It will
be fun to do this with you!  Yes, bring the
marzipan.  I will bring Pam and several cubes of
butter.  Should I bring food dye so we can have
some colored flowers also?  Or would that be too
hazardous to our costumes?

Does anyone have a good recipe for sugar paste?

For those who enquired, no, the mold doesn't have
any tunnels for pouring liquid into the mold and
there are no visible indications that there were
clips to hold the two parts together.  The mold
is made out of very solid iron and is very heavy.

Thanks,

Huette


--- Susan Fox-Davis <selene at earthlink.net> wrote:
> 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
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
>
http://www.ansteorra.org/mailman/listinfo/sca-cooks


=====
Blessed are they who can laugh at themselves for they
shall never cease to be amused.

__________________________________________________
Do you Yahoo!?
Yahoo! Tax Center - File online, calculators, forms, and more
http://tax.yahoo.com