[Sca-cooks] Sugan molding was istachio marzipan

[Johnna Holloway]

I am playing catch-up on mail again. They took over my computer
and installed new games on it and then they had the audacity to play them.

This is the Mexican Day of the Dead site that has the instructions for
sugar molding various things, including skulls---
http://www.mexicansugarskull.com/mexicansugarskull/

Teacher part with the recipes is here--
http://www.mexicansugarskull.com/mexicansugarskull/recipe.htm#teacher

Hope this helps--

Johnnae llyn Lewis


> Olwen replied to me with:
>
>> >> No, pressing sugar into/onto molds and letting it gt 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.
>
> Oh! Something different. Is this meringue powder more than just dried 
> egg whites and various preservatives and anti-caking ingredients? Do 
> you add water or some sort of liquid? All I see here is mixing two 
> powders together. That doesn't seem too moldable, and you said wait 
> until it dries. Dries in the mold? Or dries in the bowl? How different 
> is the result from marzipan?
> Stefan
> --------