Sunday Hot Links- Menus and Food Timeline

From the LAPL menu database. Part of a menu from the Seven Homes Restaurant in Denmark, circa 1960s.

This week on the Fake-n-Bake blog, I bringing you two new phenomenal links that I have recently stumbled upon.

Los Angeles Public Library Menu Collection
The first is a database of period restaurant menus at the LA public library.  You can search for menus by Keyword, Restaurant, Cuisine, and Date. This is useful in many ways. Not only is this a gem for ephemera buffs and paper props creation, you can also us it to research food history! Wondering what was popular in New York restaurants in the 1930s? Pop onto the database and browse menus from that period. Some of the menus even have images of their restaurant decor and meal selections, what more could you ask for? Take some time and poke around, I'm sure you'll be thrilled with what you find.

Food Timeline
Reference librarian Lynne Olver has put together this database which is an invaluable tool for food craftsters. From "a la carte" to "zweiback" hundreds of articles discuss the history of food, and a timeline dating back before the beginnings of agriculture lays it all out.  Whether you need to know what Christopher Columbus was lunching on or need a recipe for popcorn balls, you'll find what you need here.

Happy Propping!

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Fauxsciutto Part 1

 The real deal. Check out that awesome stache!

 So, sometimes I like to take a break from my job of making fake food to spend a little bit of down time making fake food. I also like to tout new, exciting things that are happening in my neighborhood- especially new foody propsy things!  A few weeks ago, some good friends, my husband, and I toured a new meat curing facility in our neighborhood. Bolzano Artisan Meats is the first dry curing facility in Wisconsin, and is owned by a charming couple who are clearly passionate about their product and their process. After touring their facility, and sampling several of their delicious products, we got to talking. While we enjoyed our lesson on the history and process of meat curing, we wanted more, we wanted visual aids! So, we mentioned this to the Bolzano Meatsters, and they mentioned to us how they'd been dreaming of a display prosciutto, and we mentioned to them that Jen and I made fake stuff for a living, and somehow an idea was born. We decided to create a fake prociutto, modeled off of Bolzano's speck prosciutto.  I would do the sculpting, and Jen would do the painting, as Jen is a far better painter than I. So, step one is completed, I have carved the prosciutto, and I am handing it off to Jen today. Here is the process thusfar:


Materials: Insulation Foam, Green Glue, Dowel, Jaxsan, Cheesecloth


Step 1) Research Photos
I was lucky enough to get some in person research for this one. Scott (see above photo) was kind enough to allow me to come in and photograph one of his prosciutto from every angle. I also took measurements on the prosciutto, noting them on a quick sketch in my notebook.  (Note the gloves, beard net, hat, and white jacket. These guys are serious about sanitation.)

Like so.

And so.

Step 2) The Foam Blank

This project, like so many, is carved from pink insulation foam, which is available at most home improvement stores.  Pink foam, like blue foam, is easy to carve with a band saw, hand saw, utility knife, etc, and can be sanded smooth when the carving is done.  It is lightweight and durable, and is an invaluable theater material. If you've seen a play in America, there is an 84% chance that you've seen insulation foam carved into something else. (Ok, I made that statistic up.)  I decided to place a dowel through this piece as well, to give the thin part of the leg some extra stability. I layered the foam in the usual way, sticking the layers together with green glue, having first cut a v shaped trough for the dowel. Once the layers were together, I trimmed the sides on the block so that the blank was nice and square, and traced the basic shape of the prosciutto onto the faces of the blank.

Step 3) Carving the Shape
When cutting, it's important to remember this: It is always easier to remove more later than to add material back on, so err on the side of caution. Because I squared off my blank, I was able to do most of my cuts on two planes. What I mean is this, I carefully cut away the excess from the ham shape. Then, I taped the excess foam back onto the shape, as if it hadn't been cut away. I then rolled the blank over 90 degrees, and cut the profile shape of the ham. When I removed all of the excess, I had a basic shape cut into all four sides of the ham.

Ta-da!

Once I had the rough shape cut into the ham, I used the research images to lay out the details. I used my trusty Olfa knife, a hand saw, a Japanese saw, and course sandpaper to whittle down to the correct shape, before smoothing it all with some medium grit sandpaper.


Step 4) Coating and Texturing
This coating was a tough one. I was hoping to try out some casting latex, but none was available. I considered flex glue, but decided that it wouldn't give a tough enough skin. I finally went with my old stand by, Jaxsan. For the bottom of the prosciutto, or the top of the leg, whichever you prefer, I used cheesecloth covered in Jaxsan to give a striated look. I also used a bit of cheesecloth up over the hoof to give the little toes a bit more stability. Once I had the Jaxsan on, I used a spray bottle of water to wet down the Jaxsan, and smooth it out more. Then, I hung the whole thing to dry overnight.

For the most part, the project went really well. If/when I make another, I'm interested to play around with new coatings, and also to get more detail on the hoof.  Once I have photos of the painted item, I will post them! Also, if you like the fake ham, you should definitely try out some of the lovingly crafted Bolzano products, available in Milwaukee, and at their online store.
















                                                                                                                                                                                                                              

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Edible Flowers at The Skylight

Every so often, a script comes along in which the characters are chowing down on some non-edible item. Flowers are actually a fairly commonly eaten prop, believe it or not. I base this highly scientific conclusion on the fact that I've only been doing props for a few years, and this is not the first time this has come up. Now, in the case of flowers, there are a few options. The performer can fake the action, the performer can eat a real edible flower, or the props dept. can provide something edible that looks like the proper flower. Once, for an evening of opera scenes, the shop I was working in made a large Datura flower out of Fosshape, and substituted a piece of flour tortilla for one of the petals. When it was time for the performer to eat the deadly flower, she simply took a bite of the tortilla petal.

In The Skylight's current production of "A Day in Hollywood, A Night in the Ukraine" Harpo Marx (Ray Jivoff) eats a carnation. You know, like you do. The very talented ladies of The Skylight's prop shop offered Ray several options for his edible flower. Here is what Lisa Schlenker, Properties Manager, said about it:

" (The) performer preferred sugar to real carnations. This particular guy is rather infamous for his sheet cake addiction, so we were not surprised. (We used) vanilla fondant. Very user friendly. It has a modeling consistency sort of like warm fresh Apoxie Putty.The gum paste ended up being stickier and a pain to work with, and not as easy for the performer to bite and chew when it hardened, so we went with 100% fondant for all the flower parts. For the green petioles at the base of the flower, we just used food grade paste food coloring and mixed it into the white fondant."

Chase Stoeger, a performer in the production, made a short video about the flowers, which he has posted on YouTube. It is a fun little look at Ray sampling the edible carnations, and you get a peek into The Skylight's prop shop.
You can see the video here.

If you like what you see, please check out "A Day in Hollywood, A Night in the Ukraine" which is running at The Skylight for the rest of the week.

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Penny Drinks aka Ladies Night

Well, thanks to a lovely recommendation from Mr. Eric Hart, and you lovely people, this blog has just made it's first penny! Now, don't worry, the entry on cake decorating is in the works, but I wanted to take a moment to celebrate what I hope is the first of tens and tens of pennies! What better way to celebrate this occasion than with a drink, especially one that you can't drink?

When Act I ends, our actor has been dressed in drag for our amusement. When Act II begins, we find that he has spent intermission at a bar across the street, taking advantage of ladies night. Now, if there's one thing that musical theater thinks that 'ladies' like to drink, it's fruit cocktail in a glass. Right?

The fruit is actually serving two purposes here, visual and practical. For color, clarity, and cuickness (that's right, I said it) we decided to use Smooth Cast 325 for our drinks. The problem with cast resins is that they aren't particularly light, and top heavy stemware makes for tippy, awkward props. The fruit, which was purchased and pulled from stock, is considerably lighter as it is either hollow or made from lightweight materials.  Since we're going for the girly drink joke anyway, it fits right in.

There are two little tricks with this drink, not that anyone would ever notice by looking at it. Because that darling little umbrella is incredibly fragile, and because my boss is holding out hope of finding a funnier straw, both the umbrella and the straw are designed to be removable.

So, here's how I did it. First, I pulled two glasses from stock (one is for a back up.) Then, I loaded the glasses up with fruit and fake ice. Since I wanted the resin to stick to the glass and the fruit, I didn't use a release agent. The umbrella (as you can see only slightly in the photo) is floating freely in a small red cocktail straw that is embedded in the resin. This was simply done by putting the straw in the glass before filling. Urethane resin is adhesive, so it's very easy to do embeddings like this.  Making the bigger straw removable was only slightly more complicated.  First, I used hot glue to plug the bottom of the straw. This prevented resin from creeping up the inside of the straw and sticking. Then I used Sonite Wax liberally on the straw. Sonite Wax is a petroleum based wax that is made by Smooth-On, and is releasier, beefier, and gooier than the spray on Universal Mold Release that I am generally fond of. Once the straw had a thick coat of release agent, I placed it in the cup as well.

 

The decision to make the drinks pink was based largely on the fact that I had red So-Strong pigment in stock.  Just a tiny dab of this pigment was enough to color the resin this fruitylicious shade of pink.  As per the directions, I measured out equal parts of Smooth Cast 325 A&B, added the color to part B, and then mixed the two thoroughly, and poured.  (Using proper safety gear, of course.)

About 1/4 of the way into pouring, I remembered something important. Buoyancy.  The sealed straw and the hollow fruit started to float to the surface, basically voiding my careful arrangement.  No matter, with my gloved fingers, I was able to hold the items in place long enough for the resin to set initially (about 90 seconds.) Note to self: light stuff floats.  

Luckily, the schmooeying of the straw was a success, as was the awkward holding of the fruit. The fruit stayed in the drink, the straw came out. The embedded cocktail straw made a perfect little nest for the umbrella, and the cabaret show got just a little bit girlier. Hot glue a fake slice of orange to the rim of the glass, and bottoms up!

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Fake-n-Cake

Project: Fake Cake

Materials: Foam (Insulation or White Bead Foam), White Acrylic Caulk (4-6 Tubes), Acrylic Paints, Green Glue (3M Fastbond Contact Adhesive.)


Tools: Spatula, Disposable Pastry Bags, Decorator Tips 32, 104, 4, and 352, Lazy Susan/ Cake Decorating Turntable (Optional)

First, a word about tools.  Cake decorating is a perfect example of a project which uses real food preparation tools with non edible chemicals. Always be sure to store food safe tools/containers separately from non food safe tools, and label them well.  If you are storing actual, food-safe, prep supplies in the shop, make sure they are stored in closed containers to protect them from contamination. Remember, once a tool or utensil is used once on something that is not food-safe, it is no longer to be used for edible food preparation. Now, back to your regularly scheduled blog.

Foam is a really good base for onstage cakes, it is lightweight, easily shaped, and fairly durable. Best of all, it doesn't crumble like real cakes do, so it is easy to frost.  For this cake, I used white bead foam, first cutting it to size (9" Diameter circle) on the band saw, then gluing the two layers together with green glue. Before frosting, I rounded the top edge slightly with sandpaper.

The frosting is white acrylic caulk. The caulk is easy to work with, can be colored by adding acrylic paint, and can be smoothed with water when wet. When dry, it is paintable, durable, and somewhat flexible.  When frosting a cake, you want to start with a big blob of frosting on top, and spread it outwards with even strokes of your spatula. If you need to add more frosting, add it to the center blob, and work it into the frosting that is already down. This helps to make a smooth finish (and, in real cakes, keep crumbs out of your frosting.)

When you get to the edges, let the frosting fall down the sides of the cake before smoothing it down. To get the sides straight and smooth, hold your spatula upright, at a 45 Degree angle to the cakes edge and, in one continuous motion, gently smooth the frosting around the cake. See how the blade is tilted away from the cake in the photo? Don't do that....hold it straight. (It's hard to take a photo and frost at the same time.) This is where the Lazy Susan really comes in handy. Being able to turn the cake while you smooth is a big help.

Like real butter cream frosting, acrylic caulk can be smoothed with water for a nice, finished look. Wet your spatula lightly, and smooth over any folds or lines. Keep the blade of your spatula clean by wiping it often with a damp rag. No frosted cake is as smooth as glass, so some imperfections will give it a realistic look.

Once the first layer of frosting is complete, you can start piping. For this cake, I used a simple shell border on the top and bottom of the cake. (See my next post for more details about decorating this cake.)

 

  

After the caulk had dried, I dusted it with Design Master Butter Cream paint, to dull the white down a bit. Then, I mixed small amounts of white caulk with yellow, orange, and green acrylic paints to make the colored frosting for the cake's decorations. (And by the way, this isn't an incredibly awkward bundt cake, the hole in the middle is the fixture I installed for the fake candle that is taken out of the cake during each performance.)

I piped the decorations on, let the cake dry, and TA-DA!

 

Some cakey links:

 Wilton Cake Decorating

As I mentioned earlier, I plan to do my next post detailing the decorations on this cake. However, if you just CAN'T wait to see how it's done, I recommend visiting the Wilton site for more information.

Cooks Cake and Candy Shop 

While you can buy a decent selection of cake decorating supplies from the big box craft stores, I always like to frequent local businesses when I can. Your local cake decorating store will most likely have a larger selection of tools and, more importantly, staff who actually decorate cakes and can answer your questions. If you don't have a local cake decoration supplier, and you have the time to order online, please consider Cook's Cake and Candy Shop, located in Milwaukee and on the internets. They have thousands of items for cake and candy making, and helpful staff who know what's what about cakes.  When I needed silver edible ink to write on sheets of dried seaweed, these ladies pointed me towards silver fondant glaze. When I retire, I hope to be a Cook's Cake lady.

Cake Wrecks 

If you are looking for some hilarious cake failures, this is your site. You can spend hours looking at fail cakes, with the occasional success thrown in for good measure. I promise that you won't be disappointed here.

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Turkey Leg

Ah, the turkey leg. What would Ye Olde Renaissance Faire be without one?  And, of course, what would the Ghost of Christmas Present be without one? So felt our director of "A Christmas Carol" this season.  The request was for a turkey leg, partially eaten, that could be removed from a dressed plate which is part of a bedazzling display of festive foods.  Our version of A Christmas Carol is in it's sixth year, so my involvement in the bedazzling display was limited to gluing on stray berries and shuttling stray glitter back to its intended home. However, the turkey leg was a new addition this year, and so the crafting fell to me.  Before I begin, I think it is fair to mention that our Carol is performed in a large proscenium house, and not in our usual, more intimate thrust space.  The aesthetic of the props in Carol is more theatrical than the work we usually do, true to life detail is often wasted in this space.

First things first, research images as usual. What surprised me the most about the photos of the turkey legs is what a bright pink center most of them have. I expected to see more of the whitish gray that you tend to see in breast meat, but these guys are bright pink.

 I started with the bone, which was simply a piece of hardwood dowel that ran through the entire "leg." I whittled down the end to give it a bone-like appearance, and sanded away any splinters or sharp bits. In my experience, actors have dainty, soft hands, and they will find ANY imperfection in a prop and injure themselves on it.

The flesh of the turkey leg is made from upholstery foam. I cut a vaguely- turkey leg shaped chunk of foam on our table top bandsaw, cut that in half, and cut a groove down the center of each half for the bone. Using 3M Fastbond Contact Adhesive (commonly called Green Glue), I joined the foam together with the bone inside, sandwich style.  Next, I used my trusty Olfa knife to carve the foam into the shape of a turkey leg.

Once the carving was complete, I covered the foam with acrylic caulk. Acrylic caulk is a very good props coating as it can be colored by mixing in acrylic paint, is paintable when cured, and becomes tough and flexible when dry. It can also be smoothed with water before it dries. I happened to have some caulk that was already colored with fuschia paint, so I used that. I would recommend using caulk that is already tinted, as it made it easier to do the final paint job.

Once the caulk was dry, I painted.  The golden brown look of the skin was achieved with layer after layer of Glossy Wood Tone, the king of Design Master spray paints (trumpet fanfare).  I used acrylic paint and gloss medium to try to simulate the tissues in the bite, and did some shadowing on the bone as well. If this turkey leg was for one of our more intimate spaces, I would have done more as far as texture, possibly using hot glue to help with the gristly look where the bone meets the flesh.

Once the turkey leg was all dry, it was basically like a nerf turkey leg with a tough coating, so the best part of this project was walking around the shop hitting things with it.  Here in Milwaukee, we play with our food!

Links:
3M Fastbond Adhesive 30NF, AKA Green Glue
This is a great contact cement for joining foam. Remember, paint it onto both surfaces and allow to dry before adhering.

Olfa Knives and Tools 
I love these tools. The Utility L-1 is my go to knife for most jobs.

Design Master Woodtones 
I have yet to meet a prop shop that doesn't depend on these paints for many uses. Glossy Wood Tone is basically magic in a can. On the downside, the spray pattern is usually pretty uneven. Like all spray paints, these should be used with proper ventilation and respiratory protection.

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TV Dinner

I have to admit, there wasn't a research image for this one. This TV dinner came mostly from the memories of the rare evening when my brother and I were allowed to have microwavable TV dinners. Black plastic compartments separated our chicken nuggets from our crinkle fries, and a thin layer of plastic covered the greatest of the treasure, a sticky 'chocolate' brownie that baked in the microwave. What luxury technology had brought to our lives!

This TV dinner was for our production of Almost, Maine, and was simply a piece of set dressing. I decided that this character seemed like the tuna noodle casserole type to me, and what goes better with tuna noodles than peas? Our shopper, Pete was kind enough to buy me a real TV dinner, so that I could use the iconic black divided tray. I dispatched the dinner, and washed out the tray.

The peas were easy as pie. Easy as peas? Hmm. I simply took a strand of cheap mardi gras beads, spray painted them green, cut them apart, and glued them into the tray with Alene's Jewel It glue. This glue is excellent for holding round items to smooth surfaces and, as it dries shiny, I also spread it around the compartment to simulate water. Mmm...watery peas.

The tuna noodle casserole is actually sawdust noodle casserole! I mixed up some egg noodles (dry, not cooked) with sawdust, flex glue, a dab of ecru acrylic paint, and a few of those mardi gras peas. The benefit of the flex glue sauce is that it holds the pasta down on its own. I sprinkled a bit more sawdust on top for extra texture.

The gooey chocolate brownie was a bonus. I happened to have a few tablespoons of Smooth-On Flex Foam it left over from a previous project. Using Smooth-On's So Strong brown pigment, I colored the foam, and poured it into the tray.

Once it was all together, I glued a fork in, and we sent it to stage!

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Chocolates

Project: Chocolates
Materials: 1/2" insulation foam, brown and white acrylic caulk (with silicone), plastic baggies, Krylon Crystal Clear

The show we're about to open calls for a tin of chocolates to be hidden in a drawer. While we have a few little bon-bons in stock, I've been asked to create a few chocolates to supplement the collection. Chocolates are often faked onstage, as real chocolates melt easily under theatrical lighting. Fake chocolates are readily available if you have the budget, but as this is a fairly simple and straightforward project, you can save the money by faking your own.
The first thing to do is find a research image. A quick search on the internet can provide us with a plethora of chocolate photos. Since I have a small, square chocolate in mind, we'll go with this lovely morsel.

Second, gather your materials. I am assuming
that you are working in a space stocked with the basics, so I haven't included basic tools and supplies on the materials list. Let's begin!










1. I used 1/2" thick insulation foam as a base for these chocolates. It is cheap, readily available, reasonably durable, and lightweight. I started by cutting the foam into 1" squares with a utility knife. Then, I sanded the top edges and corners with 100 grit sandpaper to round them over, as the top of most dipped chocolates is not perfectly square. I always find it helpful to make a few extras of whatever I'm creating, if possible. That way, I can make some mistakes along the way.

2. Next, I coated the edges and the top of the chocolates

with brown acrylic caulk. I like to wear gloves to keep my hands from getting messy, and use a tongue depressor to spread on the chocolate. Once the top and sides are covered with a good layer of caulk, I dipped my finger in water and used it to smooth the caulk out. Then, I placed the chocolate on a piece of tin foil to dry.

3. After allowing the caulk on the chocolates to partially dry, I piped on the decoration. When doing small projects like this I've found that snipping the tip off of a plastic baggie makes a great disposable pastry bag. The piping took a bit of practice to get the feel right, so those extras that I cut came in handy. I did most of the piping in brown caulk, but I also tried the white, for a different look.

4. After the tops and sides were dry ( a few hours), I flipped the chocolates over, and coated their bottoms with caulk. Once the chocolates were completely dry, their color looked good, but the caulk was a little dull. I used a light spray of Krylon Crystal Clear, Satin Finish to give them just a bit of a sheen.

5. Presentation. My Dad once told me that food is 90% presentation. This may not be true in real life, but it certainly is in food fakery. These chocolates were each placed in a candy cup (available at candy making shops or big box craft stores), and placed in a tin with our other chocolates. The tin, painted by Margaret, is partially empty to allow a deck of cards to be hidden inside.

TA-DA!

Need more info about chocolate? Here are a few links to some good propsy info. Enjoy!
Here is a link to Hershey's company history, with a few good pieces of graphics reference for you ephemera hounds.
http://www.hersheys.com/discover/history/company.asp
Cadbury Chocolates made in Bourneville, UK are a favorite around the world. You can read about their products at this site. If you have time, read about the history of their company. The early Cadbury company was revolutionary in caring for its employees. To this day, the whole town of Bourneville smells of the chocolate factory there. Yum!
http://www.cadbury.co.uk/cadburyandchocolate/Pages/cadburyandchocolate.aspx

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Welcome to the Fake 'n Bake Kitchen

Welcome to the wonderful world of culinary fakery!

My friend Eric Hart has a lovely props blog where he expounds on all things props. Since I saw his blog, I've been wondering about how I, too, can contribute to the general knowledge of prop artistry flying about the internets. So, I've decided to do a blog of my own, specifically related to fake food craftsmanship and casting and molding - the two things I specialize in here at the good ole MKE Rep. I am by no means the leading authority these topics, but I have a few years of propping under my belt now, and ever-mounting experience in the dimly lit props kitchen. I think it's time to share some of my successes (and some of my hilarious failures) with you lovely people.

The first step was choosing a name, and I have to say that my friends were full of helpful suggestions. As promised, Sarah Heck (a propster extraordinaire herself) will be rewarded with a plate of (actual, edible) chocolate chip walnut cookies for her suggestion of Fake 'n Bake. Special mention should also go out to Linn Elliott for her hilarious, if cumbersome, Pate de Faux Gras. Other contenders included Sham Cast Bakery, Inedibles, Easy Fake Oven, Fresh Faked Goods, and Kitchen of Lies. Thanks to all.

I hope you'll find this blog to be helpful and amusing. Please send comments and questions, I'll do my best to answer you or to point you in the direction of an answer. So, let the fakery begin.

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