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

[Susan Fox-Davis]

Huette von Ahrens wrote:

> 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?

I'm not sure I want to risk it.  I have invested in some
food coloring markers but you need a really hard
surface, like dry royal icing, for them to mark properly.

> Does anyone have a good recipe for sugar paste?

Wilton has a mix for everything.  I have a "gum paste"
mix of theirs whose main ingredient is some kind of
alginate, the same stuff we've been using for making
custom latex molds for custom make-up appliances...
eeeek!

> 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

I've been shopping at a store called
CAKE CREATIONS in Canoga Park lately.
They carry candy molds as well, mostly for
chocolate-melt type things but a few for hot
sugar syrup for hard candies and lollipops.
There was one choccy mold for Pansies - need one?
[Minds - out of gutters - NOW!]

Selene Sue

>
>
> --- 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
> >