MARZIPAN MOULDING



Marzipan is an almond and sugar paste that is used to ice cakes and other pastries or sculpted into a vari­ety of shapes to be eaten as candy or used as cake decorations. It is simply a mixture of almond paste, powdered sugar, and a moistening agent such as water, corn syrup, glucose, fondant, or egg whites. Using this paste student master the art of assembled three dimensional works which are small but highly detailed.



Comments

Post a Comment

Popular posts from this blog

Image
TULU NADU CUISINE Mangalorean Cuisine (Tulu: ಕುಡ್ಲದ ವನಸ್ ) is a collective name given to the cuisine of Tulu Nadu which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine. Culture The influence of Hinduism can be easily seen in the region because of Udupi Krishna Temple.The Christian culture can also be seen due to the invasion of Portuguese. Muslims are very less in population and many are influenced by  Shafi Kerala school of Islam. Agriculture The main crops of Dakshina Kannada are Paddy, Coconut , Arecanut , Black Pepper , Cashew and Cocoa . Rubber , Banana and Vanilla crops are also cultivated in the Sullia taluk.Rice is generally cultivated three seasons in a year, Karthika or Yenel (May–Oct...
Read more

Amuse bouche v/s Appetizers

Image
  Amuse bouche   v/s   Appetizers  Amuse comes from the Middle French word amuser, meaning "to divert the attention, beguile, delude.“ Bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite. An hors d'œuvre is an example of an amuse bouche.   An amuse-bouche is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but are served gratis and according to the chef's selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef's approach to the art of cuisine.   History The term amuse bouche   is French word and is literally translated as "mouth amuser". The plural form is amuse-bouche or amuse-bouches. In France, amuse-gueule is the proper term normally employed in ...
Read more

Image
DEAD DOUGH Dead dough is a edible medium for sculpture or showpiece made from a mixture of flour, sugar and water, basically. Molasses can be used, in case colour is desired for a darker shade.  The art of dead dough making is an ancient one, dating as far back as Egyptian times. Sugar and wheat (flour) were two of the most common foodstuffs available to the Egyptians. Bread was the staple diet of most Egyptians. Dead dough, an artisan bread (no yeast) are used for decoration only, typically as centrepieces. In modern day, stencils are also been used for making sculptures. Stencils can be made out of simple paper chart or other materials such as metals like steel or any other medium can be used. The stencils have to be wrapped with silver foil before use. The dough takes the shape of the stencil or mould being used. Different sizes and shapes of cutters can be used too. These are usually made of metal such as steel. The dough i...
Read more