[Sca-cooks] "Edible" Cinnamon Sticks

[kattratt]

Having run into the problem recently allow me to explain.... Your recipe 
makes about 1lb or so of Sugar paste....
Ok That is great however the project I am working on is little cups for 
150 people,... Now if 1lb of sugar paste will make about 1 stable cup ok 
I will give you 2.... so we have 2 cups for each pound of sugar paste. 
 which is 1 tbs of gum tragawhatsitisss.... now out of a 1/2 pound you 
can get lets say 10 tbs (and I think that is being generous) that would 
make 20lbs of sugar paste or 40 cups.  Not to bad in reality until you 
hit the accountant... lol
150/40 = 3.5 or 4 since you have to buy this stuff in 1/2 pound 
increments anyways... so 4 @$10.00 = $40.00 just for the little cups to 
HOLD the Dessert in,.... Well I don't know how your local group is but 
my guy almost freaked out!!!!!
So I found the gelatine recipe which is about $.20 or so a cup since I 
am shopping at a disount grocerey store.
Nichola
  

Irmgart H wrote:

>Recently I was very surprised to find gum tragawhateveritis in our local
>Kroger (in the "natural" section near the pharmacy)... 1/2 lb for $10. Most
>recipies I've seen for sugarpaste is like 1 lb powdered sugar to 1 tbs gum,
>so that's not *terribly* expensive (in my head anyway)
>
>-Irmgart
>
>  
>
>>-----Original Message-----
>>From: sca-cooks-bounces at ansteorra.org
>>[mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of Olwen the Odd
>>Sent: Monday, April 26, 2004 9:14 AM
>>To: sca-cooks at ansteorra.org
>>Subject: RE: [Sca-cooks] "Edible" Cinnamon Sticks
>>
>>
>>    
>>
>>>Was helping a friend work up a few ideas on things to make head
>>>      
>>>
>>and keep on
>>    
>>
>>>hand when planning feasts and whatnot.  She said something about seeing
>>>faux, edible cinnamon sticks once at a feast she went to but had no idea
>>>who made them or how they were made..  I'm never heard of such a
>>>      
>>>
>>thing, was
>>    
>>
>>>wondering if anyone knew of a recipe?  Or at least had a good idea.
>>>
>>>She said that all she cold remember is that the looked like real
>>>      
>>>
>>(ie, soft,
>>    
>>
>>>Mexican...) cinnamon and that said spice had to be one of the main
>>>ingredance because that's all she could taste.
>>>
>>>Thanks,
>>>James P.
>>>      
>>>
>>Baroness Cordelia makes these fairly often and has given us
>>instruction on
>>how she does it.  Even though the Breers gives the method of mixing the
>>sugarplate up with the gum tragicanth, who can afford to do that for the
>>masses.  For an A&S small batch yes, for a bunch, well, I'm not
>>that rich.
>>We use the recipe calling for gelatin.  Mix equal parts of ginger and
>>cinnimon and lay-on fairly thickly the surface you intend to roll out the
>>sugarplate on, then roll out your s-plate turning over so as to coat both
>>sides well with the spice mix, adding more under the s-plate as needed.
>>After you have rolled the plate out thinly, cut into rectangles
>>about 4 x 6
>>or smaller, then loosely roll two sides toward each other or one
>>side all in
>>one direction (but if you do this don't make the strip so long, only a
>>couple inches or so).  Set aside for a small while to dry hard.  Easy as
>>pie.
>>Olwen
>>
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>>    
>>
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