[Sca-cooks] OOP Gold for Food Technique Questions
tgrcat2001 at yahoo.com
Fri Mar 16 07:26:52 PDT 2007
Thank you for the suggestions Johnnae
I will see what our library can ILL for me (I keep
forgetting ILL as an option.) I had googled (and
found many places selling the stuff, but not much on
instructions or techniques. I had also checked the
file in the Floriligium (thank you Stefan) and found
good stuff as usual but not quite what I was hoping
How can I keep the gold smooth when applying it to
something like a glazed cake?
Is there a way (other than purchasing pre-made
sprinkles, since I already have leaf) to get gold leaf
into the champagne glass, preferably something I can
do in advance, rather than at the last moment. (this
being done at a country club, I cant just prep the
classes the day before, or I would take that option.)
Does anyone have a source for champagne with gold in
it that could get to Colorado within 2 weeks?
Date: Thu, 15 Mar 2007 18:12:08 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] OOP Gold for Food Techniue
To: Cooks within the SCA
<sca-cooks at lists.ansteorra.org>
Message-ID: <45F9C4B8.9070803 at sitka.engin.umich.edu>
Content-Type: text/plain; charset=ISO-8859-1;
They sell a special gold leaf for champagne-- see
Amazon of all
They also sell gold leaf for chocolates etc.
I'll tell you where I have come across gold leaf and
food is in the
ultra dessert books. Like A Modernist View of Plated
You might try the local library and see if they be
gotten for you if
they don't own them.
Lots of others can be found thru Google
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