[Sca-cooks] Marzipan question
raphaellad at yahoo.com
Mon Dec 21 10:01:08 PST 2009
OMG those are gorgeous! Is there a specific brand name of dry food coloring you'd recommend, and for the more complex colors (like the apples) did you apply them in layers?
In joyous service,
--- On Mon, 12/21/09, Pixel, Goddess and Queen <pixel at hundred-acre-wood.com> wrote:
> From: Pixel, Goddess and Queen <pixel at hundred-acre-wood.com>
> Subject: Re: [Sca-cooks] Marzipan question
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Monday, December 21, 2009, 9:58 AM
> When I did the wedding cake fruits, I did the same
> thing--dry food color mixed with vodka, then they got
> painted with confectioner's glaze (food-grade shellac). Any
> of the ones in the pictures that are very shiny have already
> been glazed.
> As for sticky, IIRC my marzipan recipe uses egg whites,
> icing sugar, a dash of rosewater, and some corn syrup (no,
> it's not period, neither was the cake).
> Margaret FitzWilliam
> On Mon, 21 Dec 2009, Kathleen A Roberts wrote:
> > On Mon, 21 Dec 2009 10:10:39 -0700
> > Susan Lin <susanrlin at gmail.com>
> > Or, I'll make my figures (usually fruit) and
> >> then use luster dust
> >> to "paint" them. I can get the colors pretty
> realistic that way.
> > The few times I have done marzipan, I used dry food
> color and mixed it with alcohol (booze, that is) and painted
> it like I was painting a picture, rather than kneading color
> > My latest passion is the edible silver and gold dust
> you can either reonsitute (booze again, hmmm... a
> theme....) and paint or you can just dust with.
> > I put a bit (goes a long way) in a baggie with some 1
> inch gingercookie stars and shook, and it was just
> beautiful. Far prettier than if I had painted them gold.
> > Cailte
> > cookies fini and to recipients...
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