[Sca-cooks] Dessert/subtlety ideas

[Mark S. Harris]

Tre asked"
<<<  I'm cooking feast for Drachenwald's Crown Tourney at the end of  
this month. I have most of the menu worked out, but am still lacking a  
subtlety or any kind of dessert. Their Majesties are doing landsknecht  
at the event, so the feast is late-period. I'm not sticking strictly  
to German foods, on the theory that landsknecht, being mercenaries,  
traveled quite a bit and may have picked up favorite dishes from other  
countries. >>>

<<< So, does anyone have an idea for something that might double as a  
medieval birthday cake, while being appropriate for a Crown tourney  
feast? >>>

Most period pastries I remember us discussing haven't been large  
cakes. Here is one though:
Great-Cake-art     (8K)  6/ 1/08  "A Great Cake from the Rose Tourney"  
by Johnnae llyn Lewis.
http://www.florilegium.org/files/FOOD-SWEETS/Great-Cake-art.html

Are you willing to consider a cross between modern decorator cakes and  
a medieval solteltie?
Chastlete-art     (18K)  4/ 4/02  "Chastlete, a Pastry Castle" by Lady  
Constance de LaRose.
http://www.florilegium.org/files/FOOD-SWEETS/Chastlete-art.html

As far as cakes go, these files might also be of use:
Sugar-Icing-art   (36K) 11/10/01  "Sugar Icing" by Johnnae llyn Lewis.  
Some
                                      notes on sugar icing in late  
period.
http://www.florilegium.org/files/FOOD-SWEETS/Sugar-Icing-art.html

sugar-icing-msg    (6K)  1/16/02  Period sugar icing/frosting.
http://www.florilegium.org/files/FOOD-SWEETS/sugar-icing-msg.html

Perhaps some other medieval item could be dressed up with period icing  
to look like a modern "birthday cake"?

Perhaps one of these?
pastry-logs-msg   (30K) 11/19/05  'jelly-roll' pastries made of a flat  
dough spread with filling and then rolled up.
http://www.florilegium.org/files/FOOD-SWEETS/pastry-logs-msg.html

Stefan
======
Mark S. Harris
Electronics Engineer, Board and Systems Design
MarkSHarris at austin.rr.com
http://www.linkedin.com/in/marksharris