[Sca-cooks] my summer project - Spanish Galleon

[Joyce]

At 10:23 AM 5/26/2004, you wrote:

>What bisket recipe are you planning?  Well, actually, how large a ship are 
>you thinking?  That really is the first question.  Nichola could give you 
>some info on how to make gingerbread do almost anything you want it to do.

I've gotten edible results making 'prince-bisket'  - I was thinking of 
using that, minus the caraway seeds.  I'm thinking of a ship about 2 feet 
long, broken in half, lying on it's side. (It's a shipwreck). I can get 
amber rock sugar, so I thought that would look the best for the reefs.


>I love the idea of the rock sugar.  Why not get or make some in colours to 
>add to your "loot"?

good idea. The other colors of rock sugar that I've seen are all ickily 
flavored, but I could make some small batches in different colors.


>You can certainly use sugar for the rigging and it would look good, but 
>make extra if you plan on transporting it as you may have some 
>breakage.  The sugarplate sails may be quite an adventure into the "what 
>was I thinkin?" arena.  Having been party to such a thing, I *HIGHLY* 
>advise you re-think this.  A galleon has tons of sail.  Sugarplate is very 
>brittle when made that thin, and it is heavy.  On the 'Lolly-Peep' the 
>sail was pre-'drilled' with holes that didn't stay put and a corner of it 
>cracked off and the sheer weight made for a quick redesign of the whole 
>rigging structure.  You might consider trying to make a fruit leather from 
>maybe pears or something light in colour (and weight).  You could use 
>fruit leather for some or all of the rigging too.  It is found in period.

hmm. I was actually going to cheat, and use fondant. And not dried - no 
matter how careful I am, it always breaks. But, I thought if I rolled it 
out that day, and then draped it artistically over parts of the ship that I 
wanted to hide, it would look sort of sail-like.


>The butter and sugar idea is neat, but what is the month it will take 
>place?  Will it melt?  Merainge might work.  We did seashells in marzipan 
>and in sugarplate with great success.  In that soltie we sent the shells 
>down to someone else and the setup they did included candied rosemary 
>stems as seaweed and a bed of turbino (I think) sugar as sand.

It's in November. It'll either be raining (60's) or sunny (70's). I'm in 
Northern California. Boy, candied rosemary for kelp! what a great idea! 
It's in!

Thanks!
--
Gianetta