[Sca-cooks] Pistachio marzipan

[Susan Fox-Davis]

Olwen wrote:  
> .... pressing sugar into/onto molds and letting it get hard.
> I am going to try making a faberge egg.  I will also need some pieces for
> the St. Basil's Cathedral, which will mostly be gingerbread and marzipan.

His Lordship did something like that once.  Let me recommend that a "giant
Hersey's Kiss" chocolate mold makes an excellent shape for the onion-topped
towers.

Selene Colfox