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

[Huette von Ahrens]

--- Susan Fox-Davis <selene at earthlink.net> wrote:
> Huette von Ahrens wrote:

> 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.

Okay.  I wasn't sure I wanted to risk it either.
So no food dye.
>
> > 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!

Eeeek squared!  I was just hoping for a period
recipe ...

> 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!]

Naw.  I've already got one.  I am not really
crazy about Pansies, but since this was available
and seemed interesting, I purchased it.  At least
pansies are period and the mold can be used for
future subleties etc.  Besides giving me an
opportunity to do something with you again. :-)

Huette


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

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