[Sca-cooks] Pistachio marzipan
Olwen the Odd
olwentheodd at hotmail.com
Fri Dec 26 10:21:30 PST 2003
>Olwen commented:
>>Silly Stefan.
>Who, me???
Yes you!
>>No, pressing sugar into/onto molds and letting it get hard.
>Regular granulated sugar? Or do you actually mean sugarpaste? Or something
>else?
No. It's basically the same mixture used to make the Mexican sugar skulls -
Mix together well in large bowl: 1 teaspoon meringue powder for every cup of
granulated sugar used. Then wait forever till it dries.
>>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.
>>
>>I haven't figured out how to post any pictures since I eft my last
>>job a year ago. And I have _dozens_ to post! Heck Stefan, there is no
>>telling that no one will even *take* the class.
>Yeah, right. Have you ever given a class which had a low attendance? One
>that was properly advertised at a good sized event?
>>There are lots of neat classes going on that day.
>Yes, and I suspect your class will still have a number of folks who are
>interested in this.
Thank you for your confidence in me and your advise Stefan.
>
>It is important to get your class into any event booklet that is going out,
>especially for such things as Pennsic and Gulf Wars.>Stefan
>(And yes, if you happen to be at Gulf Wars this year, I will be teaching my
>class again)
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