[Sca-cooks] Shrimp mold was Mairi Ceilidh

[Sue Clemenger]

Cool! Thanks!
Did you do something similar for the wedge of faux lemon? What did you 
use to color that, by the way?
And what would you suggest to imitate the orange-dusty cheese coating 
that covers goldfish crackers?
--maire, full of questions this morning.....

Olwen the Odd wrote:
> Maire, to make a shrimp mold simply take a couple different size shrimp 
> and freeze them hard, then press (past the half-way point) into a block 
> of Sculpy then press the other side (past the half-way point) into 
> another block of Sculpy.  I have found when making my molds that if I 
> leave the item in the mold crevase then mark with a line or a divit that 
> I match the two sides up when I put the marzipan in the mold.  Since 
> shrimp are fairly thin I push them in past the half-way point to give 
> them a little fatter, thus stronger, body.  Oh, and make sure to press 
> their little legs into the Sculpy too, or at least I do.  You don't have 
> to colour the marzipan because it is the right colour, just take a 
> paintbrush and liberally brush a good coating of saunder into the mold.  
> Easy as pie!