Episode 1 – April 20, 2017


This episode featured Dawn Parrott, Kyla Myers, and Mark Desgroseilliers.


Show Notes

Follow Dawn’s personal page on Facebook here and her business page here to keep up with her Facebook Live videos and other great stuff.

Here’s my purple rose that is totally a cabbage:

cabbage rose

I am sorely tempted to edit a Cabbage Patch Kid face into it.

Robin eating flower

Robin didn’t seem to mind.

Here’s what Dawn meant about the notch in the Wilton couplers:

notch in coupler

The more you know!

And Dawn kindly shared her two favourite pastillage recipes with us:


1/4 cup cold water
1 tbsp unflavoured gelatin
1 tbsp Karo (corn) syrup or glucose
1 lb powdered sugar

1. Place a bit more than half of the sugar in a mixing bowl and set aside.

2. Pour the water in a small pan and sprinkle the gelatin evenly over the surface. Allow to soak until it blooms and the water is absorbed, about five minutes.

3. Add glucose and turn the heat to low. Stir slowly until the gelatin has fully dissolved. If desired, do this step over a double boiler, and take care not to overheat it.

4. Add the melted gelatin mixture to the sugar in the bowl. Mix on low speed until the sugar is fully incorporated.

5. Turn the mixture out onto a work surface that is covered with powdered sugar. Knead, continuing to add powdered sugar as necessary until you get a paste that does not adhere to your hands or table.

6. Keep tightly wrapped in a plastic bag as it will set up and dry out very quickly.


850g 10x (powdered sugar)
150g corn starch
2 envelopes unflavoured gelatin (14g)
60-80g cold water
30g light corn syrup or glucose
15g white vinegar

1. Place the glucose/corn syrup and white vinegar in a small pan.

2. Bloom the gelatin in the cold water. Start this while you are prepping your sugar and starch so it has plenty of time to soak up the water.

3. Sift the powdered sugar and corn starch together so they are well combined.

4. Place the dry ingredients in a mixing bowl and set aside.

5. Place the bloomed gelatin into the glucose and vinegar mixture and gently heat the pan to melt it all together, but do not get it too hot.

6. Gradually pour the melted gelatin mix into the dry ingredients while stirring with the paddle on the slowest speed until it all comes together, then turn it out onto a very clean surface dusted with more powdered sugar and knead until smooth. If it seems too dry and crumbly, moisten your hands and continue kneading. Repeat until the consistency is smooth and the ball pulls together off of the table.

7. It will be too sticky to use right away, so let it sit tightly wrapped in plastic overnight. Cut it in half and wrap the halves separately, placing in a ziplock bag with a damp towel.


Music/Sound Credits

The following songs and sound clips were used in this episode of Eat the Evidence. I am extremely grateful to creators who provide this content.

“Wallpaper” – Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

“Winner Winner!” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

“Doobly Doo” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

CROWD YAY.wav by mlteenie

“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/