[Sca-cooks] Shrimp mold was Mairi Ceilidh

[Olwen the Odd]

The lemon was made with yellowish 'pan with a white layer for the pith then 
a darker yellow for the rind.  Texturation is the key.  If I can remember, I 
think I used a fork then a toothpick for the varigation of the lemon meat 
and I used that bumpy part of a grater for the dimples on the rind.  And 
variation of colour adds to the realizm.

For the orange dust I would suggest getting or making some orangy/yellow 
sugar then grinding that down a bit.  Of course, you could always make some 
coloured sugarplate or even marzipan then dry it out really good and hard 
and grate that up.
Olwen, fellow conspiritor

>
>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!
>
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