[Sca-cooks] marzipan advice

[Johnna Holloway]

How much time do you have and what is the budget?
How big is the sotletie that you are making?

I like to use commercial almond paste in the big 7 or 8 pound cans.
Do you have a restaurant supply store that carries it in bulk?
One then adds powdered sugar (with rosewater) to create  the marzipan 
that one
uses for the sotletie.
Almond paste freezes, so the raw stuff can be kept for quite some time.
You can place items in the fridge. Cover well with foodwrap or place in 
plastic
bags to keep it from drying out.
The alternative of course is sugarpaste or a mixture of sugarpaste and 
marzipan.
There's lots of materials in the florilegium about marzipan. Check for 
articles
by Olwen the Odd.

Hope this helps.

Johnnae

elisabetta at klotz.org wrote:

> I am making a sutlity (ok, I can't spell that word) for EK 12th Night. 
> The
> current idea is to do a hunting scene with marzipan and cake.
> I have worked with store bought marzipan, but have never made my own, 
> which I am
> assuming is cheaper. So I have many questions:
> Is it cheaper to make marizipan and how do you do it? Can you buy 
> commercial
> marizpan at bulk? Is there something else I can substitute for 
> marizpan that is
> period (sigh, no chocolate clay)? How long does marizpan last in and 
> or out of
> the fridge? Any volunteers to help?
> Thanks!-
> Elisabetta