Step Two: Set the dough on a lightly floured surface, and cover it with an overturned mixing bowl. Leave the dough to rest for about 15 minutes.

Randolph, Mary (1824). The Virginia Housewife (1836ed.). Baltimore, Maryland: John Plaskitt. pp.16, 144 . Retrieved 5 April 2021. Wafer paper is a starched based (usually potato starch) edible paper used in cake decorating. It has a very subtle flavor, mostly tasteless and can be eaten. It's seemingly similar to printer or copy paper in texture, but it can be manipulated to make cake decorations and edible flowers. It typically will not spoil, unless exposed to water or humidity, so it will keep for years in a zip top bag. Jump to: Remove the rice paper from the water, letting the excess water drip off and form the rice paper on the silicone mat, leaving some creases and folds. Step Three: In a large pan, melt the butter over a medium heat, add the brown sugar, and then stir until it has all totally dissolved. Place the top panel of the cake. Cut off the excess paste and smooth the fondant and seams with a fondant smoother.But the mystery remained unsolved: When did these two foods unite, if at all? The culinary experts I reached out to were befuddled by oyster ice cream. "I have never seen a recipe for oyster ice cream other than Randolph's," Schmidt said. "I have been perplexed by oyster ice cream ever since I spotted a recipe for it in Mary Randolph's Virginia House-Wife many, many years ago. I do not know its place in the dinner schema of the time—perhaps it replaced the soup or was served as an alternative choice to a soup (instead of a second soup, as was typical), but I am only guessing." Cathy Kaufman agrees. She said, "It is very odd." Add the butter, and using a pastry cutter or your fingertips, and work into flour until it resembles a coarse meal or chunky breadcrumbs. Add the water slowly, and lightly knead the dough until it comes together into a ball. Step Three: Bake for 15 to 20 minutes in your heated oven, stirring them gently every 10 minutes. Remove from the oven, and then allow them to cool before you serve them. Eaton, Lorraine (February 12, 2009). "Oyster ice cream: This onetime delicacy divides palates today". The Virginian-Pilot. Archived from the original on October 22, 2015 . Retrieved June 19, 2013.

According to chef and restaurateur José Andrés, oyster ice cream is made by "gently heating oysters and cream", before freezing the product. [4] Food historian Robert Brantley describes the oyster ice cream of the 1800s as “[e]ssentially...frozen oyster chowder. They served it unsweetened." [5] Oyster ice cream has a savory flavor as opposed to a sweet one. [4] Lorraine Eaton of The Virginian-Pilot wrote that one of her colleagues at work "had nearly thrown up" after tasting Eaton's homemade oyster ice cream; others had favorable criticism for the ice cream flavor. [6] Work butter cubes into the dry ingredients using a pastry cutter, a knife, or simply your fingertips until it resembles coarse meal. Both the genuine mystery and historical revisionism of that first Thanksgiving has led to an unending quest to uncover authentic-but-little-known Thanksgiving dishes—which may actually explain why oyster ice cream has become a thing.Oyster ice cream is a flavor of ice cream with a savory taste. After being recorded in a 19th-century cookbook, then forgotten for the next two centuries, the ice cream flavor has been offered at a number of 21st-century oyster festivals. A growing number of news stories has suggested that oyster ice cream is a blast from the past that we need to resurrect, especially on Thanksgiving. Mark Twain is said to have loved the stuff and to have referenced it in The Adventures of Tom Sawyer. Dolley Madison was reputed to have served it at the White House. George Washington allegedly couldn't get enough of the briny confection. Now you can even learn how to make oyster ice cream on YouTube. And none other than famed Chef José Andrés has featured the confection at his America Eats Tavern in Washington, DC—a restaurant billed as a "unique take on America's classic cuisine," which started out as a pop-up in conjunction with the Smithsonian Museum of American History. Google "oyster ice cream" and "Thanksgiving" and you'll get 1,700 results. Swerdloff, Alex (18 November 2016). "The Long, Weird History and Mythology of Oyster Ice Cream". Vice.com. November 18, 2016 . Retrieved 5 April 2021.

KCRW's Good Food Video Blog features Chef Kyle Schutte making oyster ice cream using liquid nitrogen. But, here's the thing: To the knowledge of the several culinary historians I spoke with, oyster ice cream never showed up in any other American cookbook ever again. What's more, no other authoritative records point to the popularity—or even the existence—of oyster ice cream. Add water and stir with a spoon until all ingredients come together into a ball. Knead it for a few seconds. Add very little additional flour or water if needed (the ratio always works for me). Set the dough aside, covered, to rest for 10 minutes. Roll the fondant out to fit a 6" panel. Panel the cake with the fondant, do not cut the excess paste off of the top yet. You'll do this after adding the top panel.

To make the sea foam, you will need to pan fry the wafer paper. This technique causes the wafer paper to bubble, giving it a foamy appearance. Step Four: Turn up the heat to a medium high temperature, until the mixture starts to boil. Stir it while it boils for about three to four minutes, and gets lighter in color. Turn off the heat and stir in the vanilla or maple extract. Rice paper is made out of tapioca starch, rice flour, and salt. It is the same rice paper that is used to make spring rolls. Rice paper is translucent and has a specific criss cross patter on it. To make it flexible for shaping, it needs to soak in water. Once soft, it can be shaped to make waves, sails and other decorations. Rice paper is fairly inexpensive and can be found in most grocery stores and online. What is Wafer Paper? With the leftover marbled fondant from this panel, roll into a rope shape, then into a snail shape. Poor, Kaci (June 16, 2013). "Humboldt comes out for Oyster Fest despite changes". Times-Standard. Archived from the original on June 20, 2013.

While the pan is heating, tear sheets of wafer paper into 4-6 pieces. I used 2 sheets to have a variety of shapes to choose from. You will also be able to shape the wafer paper to the desired size after it has cooled from frying.Place the oyster shells onto the cake. Again, I used melted white chocolate to attach them to the cake. I placed the oyster shells along the bottom tier, along the bottom of the 6" tier and at the top of the 6" tier.