Cheese!

Materials: White Latex Acrylic Caulk, Acrylic Paint, Spatula

Well, all, I promised you cheese for our sandwiches and, unlike most of my other 'Part One' posts, I'm gonna give you the part two for this one!

You might remember another post about cheese that I wrote a while back.  That cheese was made with hot pour vinyl. The vinyl cheese has an incredibly 'cheesy' look to it. It looks greasy and wonderful. The caulk cheese (insert 12 year old- like guffaw) can be glued to things, and is a little more shelf stable. Plus, if you don't have hot pour vinyl in your shop, you can make this for a lot less money.

The sliced cheese is actually incredibly simple to make.  Basically, all it is is colored caulk left to dry flat.  First, tint the caulk to the desired color. I used acrylic paint for this batch, but any water based tint should do it.  Then, spread the caulk out until you have a thin, smooth sheet of it.  I did my first batch on wax paper, but that got a bit wrinkly. Aluminum foil or plastic seem to be the best way to go, but make sure to avoid wrinkles. 

 

 

Then, I let the caulk dry to the touch.  It's going to have to dry on both sides, so plan to peel the backing off and let that side dry, too.  You should be able to judge pretty well when the caulk is dry enough for you to peel off the backing, and you can always test by peeling off a corner.  If you let it sit too long, it will be harder to peel off, but it shouldn't be impossible.

Once the cheese was dry on both sides, I cut it into 4" squares.

It's the best thing since sliced bread!

Happy Propping, y'all!

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Wunda Bread

Materials: Latex, White Upholstery Foam, Design Master Sprays, Bread Bag,
Special tools: Electric carving knife

Hey all, I thought we'd start off 2012 here in the Fake-n-Bake kitchen by making some sandwiches, cheese sandwiches to be exact.  Let's start off with the bread, we'll get to the cheese later.  This bread was made for our recent production of 'Next to Normal' for a scene in which a woman is making sandwiches on the floor. You know, like you do.

I had a lot of fun playing with all of the samples over at Active Foam Products, and I chose an upholstery foam with a color and texture similar to angel food cake. After putting in an order for a thick slab of the foam I wanted, I began plotting my bread loaves.

The first step was to carve the foam into shape. I did this using the band saw, the foam saw, and my trusty Olfa knife.  The foam will dull the utility blade quickly, but you can help to mitigate that by putting a little bit of sewing machine oil on the blade to lubricate the cuts. It helps make cleaner cuts, as well.  (That's a tip I learned from Marit A. Thanks, Marit!)  Otherwise, change the blade often. I also highly recommend using a curry comb for carving. It shapes very nicely, but does leave grooves in the surface of your foam shape. Since the bread was going to be reset in the bag every night, I tried to make the loaf as uniform as possible along its length, and square off the ends to avoid oddly tapered end pieces.

The carved loaves.

To make the crust, I went with my bread crust go-to, latex.  I used casting latex from Cementex, but any liquid latex should do the trick.  I gave the foam several liberal coatings, letting the latex dry between each. I wanted the crust to be smooth enough to look....well, to look like crust.

Once the coating is complete, it's time to add color.  Design Master Sprays are, of course, a staple in any prop shop. I love the Honey Stain- I think it's exactly the color of "fresh out of the oven, golden brown" so I use it liberally. I also used a bit of Glossy Wood Tone to darken some areas, but it's wise to be conservative with this color because it can end up looking dirty.  (Insert joke about dirty conservatives here.)

The next step, and the fussiest, is the slicing. I was really hoping to slice these bad boys on the band saw: set up a fence, zing them on through. Alas, the band saw grabbed at the soft material and ripped it to bits. After attempting a few other methods, I found one that worked.  After carefully measuring out half inch slices, I used an X-acto knife to cut the thick latex crust on the top of the bread. Then, I very carefully used the electric carving knife to finish slicing through the loaf.  The carving knife slices very evenly, but you have to be careful to keep it going straight, or your slices will be all wonky. Once the slices were done, they were still a bit too smooth, so I took a rasp to them to give them some texture.

The one on the right is the real one.

The final touch on any processed-food prop is the packaging. Bread packaging is easy, you go to the store and buy a loaf of bread. You take the real bread out of the package, wrap it, and put it into the green room. This works well for everyone: you get a bread bag to use, and the interns get free toast for a few days. Hurray!

Not bad, huh?

There is something else I should note, here, and that is the problem of oxidation. The white foam that I used yellows over time when exposed to air.  It is likely that I won't get more than a show's worth of work out of these slices.  I would like to do some tests in the future to find out if a sealer of some sort would prevent this, but I didn't have the extra time on this show.

So there you have it folks, bread ala Anna. I've had a good little run of food projects lately so I've got cheese, olives, and tacos coming your way soon.   Happy New Year, and Happy Propping!

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Spray Painted Turkeys and Brick Brownies

Hey, Propsters, I wanted to pass along this link that just came across the SPAM net.  The fine folks at Deli Garage are making an edible spray paint. Shipping to the US is still a bit up in the air, but the site promises tasteless metallic paints for all of your food gilding needs.  Silver steak? Sure! Gilded Goose? Why not?  While you're over there, take a look at their blog. I think you'll like the brick shaped brownies (for wall building) and some of the other clever vittles these guys have on offer.

Oh, and is the website only coming up in German? Up in the right hand corner is a little button marked ENG. Just click it.

Happy Propping, dears.

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Hand Casting Part 1

BRAAIIIIIIIIIIIIINNNNNNNS!

Alright, readers, I have to admit that there aren't a lot of fake food props being made here in the Fake-n-Bake kitchen lately. For the past few weeks, I've been up to my neck in breakaway plates that aren't breaking and script covers that are being manhandled to death.  So, I haven't had much to report. Since there aren't any fake food projects on my horizons, I thought I'd take a look back at some older casting projects, and write a few posts about those.

These lovely beings are the first step in a pair of hands that got crushed in a trap door in 'The Government Inspector.'

Materials: Alginate, Hydrocal or Dentstone (or any high strength casting plaster), your carpenter (or any pair of hands), Petroleum Jelly, and Buckets

The first thing you need to do is convince your shop's carpenter to let you use his hands. Why do you need to use his hands? Because he has the most marvelously huge hands you've ever seen. His hands are like hams with fingers. You can use no lesser hands- only these will do.  Our carpenter was pretty easy to convince, but if yours isn't, I recommend baked goods. Real ones. No nerf muffins.

Once you convince your carpenter to allow you to cast his hands (or her hands, but ours is male, so I'm sticking with that pronoun), make sure your set up is comfortable for him.  Set up your containers near a chair or stool that will allow your carpenter to easily hold his hands in the alginate for fifteen minutes or more.  This make take some adjusting, which is why it is important to do this before you have mixed up your alginate.  Uncomfortable models lead to bad life casts.

Once you've got your set up ready, have your carpenter apply some petroleum jelly to his hands. Alginate (of dental impression fame) releases very well from skin, but petroleum jelly will help with any hair on the hands.

Once your carpenter is lubed up, get him settled into his position, and talk about how you want him to hold his hands; we went for a relaxed curl.  Then, mix up your alginate (follow the directions) and pour around the hands, and wait for the alginate to set.  It's important, when lifecasting, never to leave the model alone.  If a fire or other emergency occured, you'd need to be there to help. What's more common is that you'll need to make slight adjustments for the model's comfort. Can you imagine having both hands encased in goo, and then get an itch on your nose? TERRIBLE! 

Once the alginate is set (it will be stiff and won't be tacky) have your carpenter start to gently flex his hands and wiggle his fingers.  As he does so, the alginate will release, and he can slip his hands off from the mold.  Hand your carpenter one of the clean towels you had waiting (ha, gotcha) and send him off to wash his hands. Thank him for his time.

Alginate molds don't keep well for long- they dry out and shrink.  You can usually hold on to a mold for a day or so by wrapping it in wet cloths and keeping it in the fridge.  For best results, I recommend pouring your cast right away.  In this case, we only got one shot at the casting (some shapes allow for more), so we had to make it count. 

Mix your casting plaster according to directions, and pour it on in. Jiggle your mold to make sure you aren't trapping any air bubbles.  Once your plaster is set, you can remove the mold from the casts. I did this by removing the mold from its bucket, and carefully tearing away the alginate.  I did break a finger or two, but a little white glue took care of that. Oh, you can also see on the finger pads where some air was trapped. I sculpted those bits in with clay before making the next mold.  There you go! The first step of smashy hands! More to come soon, happy propping.

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Hot Pour Vinyl Fishies

Materials:  Hot Pour Vinyl, Plaster, Vaseline, Acrylic Paints, Mold Box (wood or other), Modeling Clay
 
The mold for these herring was made for our production of 'The 39 Steps', by our clever and hilarious intern, Jess Smith, with guidance from yours truly.

Intern shown actual size.

 It is a simple two part plaster mold made from a fake fish that we had in stock.  See! Casting and faux foodstuffs in one convenient post!

The Original.

The first thing that Jess did was to determine where the seam of the mold wanted to be. With a symmetrical piece like a fish, this is a pretty easy task, especially when the fish you are using is a cast piece that already has a seam!  Using a wooden mold box, Jess built up clay around one side of the fish, taking up the space that one half of the mold would eventually fill.  Before applying a release agent, she built up clay near the mouth to form a pour spout, and carved a trough with a carving tool to act as a registration.  (A registration is made to keep the two pieces of the mold in the correct alignment.)  Once the clay dam was complete, Jess used petroleum jelly (good ol' Vaseline) to coat the clay dam, the wooden sides of the box, and the fish. This acted as a release agent so that the plaster would not stick to any of the surfaces and prevent the mold from being removed.  Jess then poured the plaster into the first side of the mold, and allowed it to cure.

Here you can see the first half of the mold and the clay dam that has been removed.

Once the plaster set, Jess removed the whole thing from the mold box (some disassembly required), flipped it, and settled in back into the mold box, plaster side down. She then removed the clay dam, built the second half of the pour spout, and gave the whole shebang another coat of petroleum jelly before pouring side two.  Once side two was poured, she removed the mold from the box, removed the fish from the mold, and gave both pieces of the mold a good scrubbing to remove the release agent.

See the registration trough/ridge?

The next step was to pour the castings.  We used pigmented hot pour vinyl to do this (see last weeks post here).  After securing the mold halves together, Jess heated the vinyl until it melted, and poured it into the mold.  The vinyl itself isn't sticky when it's dry, so no release agent was needed.  Then, once the vinyl had cooled, we popped it out of the mold, trimmed the sprue from the pour spout and painted the fishies silver with acrylic paint.  We did try to brush silver bronzing powder into the mold before casting, and while it looked good, the powder came off on our hands too easily when handling the herring- so we went with the paint instead.

The best thing about these fishies is their floppy quality.

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Mr. Laurel's Meat Pies

In this season's production of 'Laurel and Hardy,' Mr. Laurel and Mr. Hardy had to chow down on a plate of meat pies. Well, if your goal is to ask your actor to eat something greasy, crumbly, messy, and high calorie every night, then a meat pie is right up your alley! Your actor can pack on the pounds and your wardrobe staff can start scraping grease. Now, if you don't want your poor performers and costumers to hate the meat pie bit, you can always sub in these delightful meat free pies.  This is one of my shortest posts ever, because these pies are really, really easy to make. Here we go:

Step 1) Buy some of that pastry dough in a tube.
Step 2) Make it into pie shapes.
Step 3) Bake it. (Bake it at the recommended temperature until it looks golden brown.)

Ta-da!  We opted to make a massive batch during tech, freeze them, and re-thaw them a few at a time- and it seemed to work beautifully. I won't claim that the calories issue was completely solved, but it sure beat a pocket of ground beef every night. Also, our savvy director blocked the scene so that only two of the pies were eaten each night. These two edible pies sat atop a towering pyramid of foam meat pies, so the joke still had its punch.

That's it! There you go! Meatless Meat pies! Easy as.....yup, pie.

Happy Propping!

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Something Brown made of Cabbage

Hello all! Thank you for being patient with me lately as the winter has stood in the way of my posting to this blog!  The blog has been getting quite a bit of action lately, so thank you to all who are spreading the word.  This week, I'd like to bring you something truly disgusting- and I hope you'll enjoy it!

Last season we put on a production called "The Government Inspector."  It's a pseudo-period piece that takes place in Czarist Russia.  We find our protagonist at the inn. He has spent all of his money, and is begging the innkeepers wife to allow him to charge one more meal to his account.  She offers him a variety of dreadful things (including cabbage pie and 'something brown made of cabbage' ) from which he chooses a bowl of soup.  Only the bowl of cabbage soup (with chicken feathers) is eaten on stage, but the rest of the menu is pulled out for display.

The soup was a bowl of chicken broth containing a preset feather, but the cabbage pie and something brown were up to me. 

Mmmmm. Delicious. Who wouldn't want to eat that?

 For the cabbage pie, I started with some hot pour vinyl that I found in our kitchen. Our previous craftsperson had made up a batch of the vinyl with sawdust mixed into it, and I liked the texture.  I re-melted the vinyl and poured it out onto a cookie sheet. Once it was cool, I used scissors to cut it into thin strips, like sauerkraut.  I made the crust from Great Stuff. I like to use it as pastry sometimes because it has interesting texture, and is strong and lightweight. I made a blob of it on a sheet of plastic, and cut it to shape when it was dry.  Before painting it, I gave it a coat of white glue so that the paint would stick 

As you can see from the photo, the pie is sewn together. I still have not found an adhesive that works with hot pour vinyl, especially when it is in such small pieces The stitches were not apparent onstage, and allowed the towering pie slice a bit of wiggle.

The 'something brown' was made with hot pour vinyl also, but I wanted it to have a different base.  Under this pile of vinyl sauerkraut and sauce, there are several patties made from baked salt dough and spray painted with Glossy Wood Tone.  The result is a delightful "ewww" from most people who see it.  The hot pour vinyl really gives it the oily sheen that terribly greasy food needs, and the different tones and textures seem to remind people of the worst casserole of their lives.  Mission accomplished!

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Serve Something Spectacular

This weekend, I was shopping with a friend, and we stopped into a local thrift store.  While surveying the offerings, a stack of magazines caught my eye, and I was immediately shoveling handfuls of old cooking serials into my arms.  I would have guessed that these magazines were from the 60's or 70's, but I suppose I'm not a good guesser of period food styles yet.  These phenomenal booklets were published in 1985, and offer photographic evidence of some pretty ridiculous and unbelievable dishes.  While it's true that these dishes are not fake food, but real recipes, it's hard to believe that some of them could ever exist.  I'm going to share some of these photos with you today, I hope that you enjoy them as much as I do.

Note: Please note the foods that are 'Gelee' or covered in Aspic.  Aspic is a savory gelatin glaze; think meat flavored jello.

Breast of Turkey and Sliced Tongue in Aspic and Pate-Stuffed Chicken Breasts en Gelee.  Yum!

Poached Fish with Cucumber Scales

Turkey Breast Galantine

Pear Feuilletes with Caramel

Roast of Beef en Gelee

Vanilla-Ice-Cream Bombe Surprise (The surprise is grapes, apricot jam, and kirsch)

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CAKE!

Materials:  Insulation foam, Acrylic Caulk, Design Master Spray, Acrylic Paint, Hot Glue, Fake Flowers

Here is another  Fake-n-Cake for your enjoyment! This one is for the graduation party scene in Renaissance Theaterwork's upcoming production of ' Crumbs From the Table of Joy '  The show is a memory play, and so certain props are embellished to show their importance in the main character's  memory.  One of these props is her graduation cake, made by the bakery where her father works.

This is another of my standard foam and caulk cakes.  I used Ivory colored Design Master to get the color, and used hot glue to attach fake flowers.  The one misstep was adhering the two tiers together before icing. I should have iced them separately, allowed them to dry, attached them, and then applied the decorative icing.  Ah well, hindsight is 20/20.

If you'd like to learn more about decorating fake cakes, you can watch the videos from my first cake posts here:
Cake Tutorials

and here:
One More Cake Tutorial

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Hammy Sammies aka Hammy New Year!

Materials: Upholstery Foam, Liquid Latex, Microfoam, Fake Tomatoes, Jaxsan

 Hey, all. Sorry that it's been a bit since my last post. I've had a perfect storm of three big shows at work, one freelance show on the side, and the holidays! Boy Howdy! Well, I'm two weeks away from opening one big show and one side show, and the holidays are....well, tomorrow they'll be over. So, here I am, bringing you another fun and exciting post about food fakery.

These Dagwood sandwiches were fun to make because they are meant to look a little over sized and proppy. They are for our upcoming production of 'The 39 Steps,' a humorous take on the Hitchcock film of the same name.  We're not going for realism here, we're going for humorously over sized,  fake sandwiches that are obviously made of ham and tomatoes.

The bread is foam and latex.  I cut out a vague bread shape from upholstery foam and coated the 'loaf' with several coats of liquid latex. After a quick spritz of Design Master for that oven browned look, I sliced up the loaf with my trusty Olfa knife.

Next up were the tomatoes.  Commercially produced fake fruit and veggies can sometimes be a good starting point for built food. In this case, I had fake tomatoes with foam cores.  I sliced the tomatoes (as you would a real tomato) which gave me the correct size and shape of a tomato slice, as well as a finished edge. Then, I coated the foam with flex glue, and painted the surface with acrylics to look like a tomato slice.

The ham is made from microfoam packing material coated with Jaxsan and painted with Design Master and acrylics. I spray painted the pieces with Dusty Rose, and then painted the edges with Burnt Sienna for that ham skin look.

Hehe. Ham stack.

Once all of the components were created, it was time to assemble!  I wanted these sandwiches to be as sturdy as possible, so I stitched them together in layers with nylon thread, after using green glue to hold the folded ham slices together.  Since I didn't want the stitches to show on the top and bottom slices of bread, I used rubber cement to glue the last pieces of bread on.

Now, if these sandwiches were supposed to be more realistic, I would have done a few things differently. First, I would have worked to make the bread look more convincing by trying different types of foam and adjusting the color. My approach to the ham would have been similar, though I would have taken more time with the paint job to make it look more realistic. Perhaps I would have pepper crusted the edges.  The tomatoes? Well......thinner slices and fewer of them.  Also, I would have added some more details. These sandwiches are rather cartooney. Some purchased fake lettuce goes a long way towards adding texture and interest to a fake sandwich.  Also, I would have dressed them on a plate with chips or potato salad,  something to help with context and realism.

As it is, the sandwiches are pretty funny. I had a good time walking around the shop with them before they were assembled and letting them explode and bounce all over the floor.  All in all, not a bad way to start the year in the Fake-n-Bake kitchen.  Coming up soon (most likely) a floofy graduation cake, Garibaldi biscuits, and the epic tale of life casting, failed materials, and a fast approaching deadline.

NOM NOM NOM

So, from me and the sandwiches, Hammy New Year. May your 2011 be filled with excellent food, both real and fake! Happy propping!

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Holiday Pies ala Sarah and Anna

Well, it's still Christmas Carol season over here at the Fake-n-Bake kitchen. The show is open, but the standard little repairs and maintenance are coming over to the shop. You know, a $400 piece of electrical equipment was installed incorrectly and fried, the dead body's lead shot is leaking out of it's shroud, the usual stuff. No one has caught on fire yet (this year) so we're still pretty hum-drum on notes. 

This week, I want to bring you two examples of salt dough pies from two very different Christmas productions.  The first set of pies are from our production last season of "The Seafarer." The second act of this play centers around a Christmas day card game between a group of bachelors. Of the men at the table one is blind, one is playing for his soul, and the only man who isn't an alcoholic is actually Satan. So, obviously, they have some very festive refreshments including smoked salmon and store bought mince pies.  By the time we see the men, they have devoured most of their treats, and we see only the remnants of their Christmas feast.

 I started out by researching mince pies, it turns out that they are a British tradition, and that frozen and packaged mince pies are readily available. We purchased a package of little mince pies from an online British Grocer for research, and also to use the packaging as a prop.  

The pies themselves are made of salt dough. You can find all sorts of salt dough recipes online to fit your taste, but basically, salt dough is salt, flour, and water. Thin sculptures can often be air dried, but baking tends to be faster.  I mixed up a batch of salt dough, and sculpted it around some 1" long cut-offs of curtain rod. I just wanted to make sure that the dough wasn't too thick to dry out thoroughly.  I used a muffin pan to give me a good bottom shape, and cut out little Christmas trees for the top of each pie. I then baked the little pies at 250 degrees F for about an hour, or until they seemed to be dried completely.

For paint, I just used watered down acrylic paints, and then coated the pies with flex glue or acrylic medium ( I don't remember which.)  Though there are six pies, only two made it out onto the plates. On one, I broke the pie open and filled it with hot pour vinyl, as if it were half eaten. Do I have a photo of this hilarious half eaten pie? Yes, but I can't find it. Sorry about that.

Sarah's Christmas Carol pies are also made out of salt dough. In fact, her pies are entirely salt dough, with no filler in the middle. This seemed to work out just fine, though the dough did seem to contract some during the baking process.  The edges of the dough pulled up just slightly from the pans, but not enough to be problematic. 

Sarah had a much nicer plan to color her pies than I did. She used amber shellac on the pies which gave them a delightful golden brown color and a sealer coat in one go.  She did use multiple coats of the shellac in the middle and along the edges to give the color some depth and make the pies look like they were fresh from the oven.  You can see a photo of Sarah with her festive pies up at the top of the blog. Darling, aren't they?

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Meat Buns aka St. Lucia Rolls

Materials:  Upholstery Foam, Liquid Latex, Acrylic Paint, Sawdust, Flex Glue

These are another prop from our recent production of Cabaret.  As I've mentioned before, it was my job to create a smorgasbord of (inedible) German treats for the engagement party scene.  I had recently seen some beautiful prop rolls created out of latex coated upholstery foam, and so I wanted to give the technique a try. I did some poking around to find photos of German foods, and I found a photo of some beautiful rolls over on familyoven.com  Now, this might be a good time for a disclaimer. I cheated a bit, St. Lucia buns are actually Swedish.

Swedish, actually. Don't tell my boss.

Making these buns is very straightforward. First, use an Olfa knife (or other utility blade) to carve upholstery foam into the appropriate shape. 

After carving the rolls, give them a few coats of liquid latex. Once dry, use some thinned acrylic paint to give them some color. I mixed my paint with matte medium.

 

Finally, stuff the little divots in the buns. I used a combination of sawdust, flex glue, and acrylic paint.  Once they are dried, put them in a lovely basket, and put them onstage!

Pretty easy, huh?

The only thing that I don't like about this technique is that it is very difficult to get the rolls to be nice and smooth.  Perhaps I just need more practice, or perhaps I'm missing something. Does anyone have a surefire way to get upholstery foam to carve smoothly? If so, please comment below, I'd be happy to hear it!

Did you like this post? For another delightful type of roll, visit the following link:
http://tinyurl.com/tastyrolls

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Sarah's Festive Balls- Sugarplums/Sweetmeats

Materials: Celluclay, Food Coloring, Spray Paint, Cork, Spray Snow, White Glue, Garnish

Well, the time has come once more for our beloved production of 'A Christmas Carol' to be dragged from the filthy warehouse, lovingly cleaned and pieced together, and presented as a gift to the whole city. But, alas, this year, a few of the props needed special attention. The sweetmeats. Yes, the faithful sweetmeats that have served us, lo, these six long years, have seen their better days.  It is time for a new platter of sweetmeats to grace our stage, and who better to confect these Victorian beauties than one of my favorite propsters, Sarah Heck?

Sarah is my co-crafter at the Rep, and she's a propster of the highest caliber. She specializes in fake taxidermy, leatherwork, and other crafts; she is a gentlewoman, a scholar, and a judge of fine whiskies. Also, I envy her for being tall. There, I said it.

But enough kissing up to Sarah, let's talk a little bit about sweetmeats.  Sweetmeats, according to my favorite reference website, http://www.foodtimeline.org/ , are a British term for confectionary. Basically, what we call candies.  Confections back in Dickens' time were mostly very sweet mish-mashes of honey, nuts, and preserved fruits.  One of these types of sweetmeat is the famous sugar plum, which according to Saveur Magazine, look like this:

Sarah started these sugarplums by making round lumps of Celluclay colored with brown food coloring and allowed them to dry.  Celluclay is nice because it is lightweight and paintable.

Next, she put pieces of rolled cork (the kind you buy to make cork board) into a blender.  Once the cork was minced to a desirable size, she used spray paint to add some color to batches of the chopped cork.  She dipped each of the Celluclay lumps into white glue, and rolled them in the cork schnibbles. Once the cork dried, she coated each sugarplum in white glue to seal and bind the cork even further.

Once all the glue had dried again, she dusted the top of each with spray-on snow, a sweet substitute for powdered sugar.

Once the 'sugar' was dried, there was nothing left but to pile them dramatically on a wooden platter, and garnish them with holly.

Awwwwwwwwww.

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