[Sca-cooks] Pistachio marzipan

[Olwen the Odd]

>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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