okay. i was just skimming my very old inherited mary ford cake book when i saw a section on making your own shell mould. She used plaster of paris. now while i know most decorations are not eaten they still come in contact with the cake. surely plaster of paris is not a food grade substance. she didn't seal the mould or anything just in with the fondant and out to dry. i've also read about using fine sandpaper to smooth take off marks on royal icing but when you use sandpaper surely some of the 'sand' comes off onto the cake. either i'm being way too hygenic or there's a lot i don't know (i know there is)
thoughts anyone?
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