[Sca-cooks] Sugar Plate

[Johnna Holloway]

The stuff varies in handling depending on the weather and humidity.
Also one batch will work fine and the next won't. Tempermental is
the important thing to remember here. Some of the modern recipes
including ones that use both gum pastes and gelatin or even glucose
will work better at times than the original recipes. I also think that the
type of powdered sugars can make a difference sometimes. They vary
in amount and type of starch added.

Johnnae llyn Lewis

kattratt wrote:

> 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
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