Sugarwork and Confectionery
Course
In Penrith,
Description
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Type
Course
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Location
Penrith,
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Duration
2 Days
Make comfits, jumbles, wafers and other spectacular confections from sixteenth and seventeenth century recipes. Learn to use carved wooden confectioner's moulds. Ivan made these sugar table ornaments from eighteenth century boxwood moulds. Learn to make preserves, clear cakes, quidannies, cotoniacks, candied fruits and flowers using original equipment. Learn to re-create 'apricock jumbles' or 'knots' on this course. Make gum-paste baskets using original moulds. Make 'Artificial Fruit' from pippin and apricot paste.
Facilities
Location
Start date
Start date
Reviews
Course programme
Course Outline
SATURDAY
10 am - Welcome and introduction to the course by Ivan Day. Wafer making with wafering irons over a chaffing dish of charcoal.
10.45 -13.00 - Sugar plate - Tudor and Stuart sugar paste work. Artificial walnuts. Gingerbread and other moulded sweetmeats.
13.00 - 14.00 - Lunch
14.00 - 15.30 - Making and garnishing a Tudor marchpane. Marchpane paste, drying and icing the marchpane in the cool oven.
15.30 - 15.45 - Tea
15.45 - 17.00 - Food gilding techniques.
17.00 - 20.00 - Free
20.00 - Historic Dinner at Wreay Farm
SUNDAY
10.00 - 10.45 - Hippocras and cordial waters, Hippocras Gyle, Ratafia, Usquebaugh and Rosa Solis.
10.45 - 13.00 - Comfits - comfit making in the balancing pan over a chafing dish of charcoal.
13.00 - 14.00 - Lunch
14.00 - 17.00 (Tea at 15.30) - Artificial fruits and fruit pastes. Pippin knots and jumbals, or printed cotoniacks when quinces are in season.
Additional information
Sugarwork and Confectionery