[Sca-cooks] Sugar Plate

[kattratt]

To finally report here on this project thus far...
Welp I tried both and liked the boiled and poured stuff best at first as 
folks will eventually see in the pics from our Baronial Birthday... (Yes 
I will get them up eventually)  I had worked with it before so I liked 
it alot.  However when I worked with the premade gum paste I did not 
like the way it turned out.  So I dug around at the library abit and got 
a modern recipe for a gum paste not involving gum tragacanth but uses 
gelatine... (Which might be the same thing I dunno) but it turns out to 
be alot cheaper all around.  It is also molding well enough that we are 
going and buying the rest of the molds so we can turn out ten cups a 
day.  (Or 20 if we get the cycle working correctly) This should make 
quite a few little individual serving cups for the Candied peaches.   
And we are serving those little cups on the poured sugar plates that we 
will be making soon as well.  So we will basically have some jacked up 
feasters when they finish dessert. LOL
Nichola


Elise Fleming wrote:

>Ld. Nichola wrote:
>  
>
>Now, I am assuming that you mean the white, moldable stuff that's like
>play-dough.  The early "sugar plate" was a boiled-sugar syrup poured out to
>form plates (Forme of Curye).  Stefan's Florilegium should have a number of
>  
>