| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Icings |
37 |
Servings |
INGREDIENTS
| 4883 |
|
ellia Lane, Bossier City LA 71111. PH: 318-746-2 You can |
INSTRUCTIONS
~SHOW CAKES: It takes a good 2 weeks for icing to harden too much to
insert something. ~All tools/ingredients are available where cake deco
rating supplies are sold & at Maid Of Scandinavia <for Prodigy
members> at: 3244 Raleigh Av, Minneapolis, Minn. 55416, PH:
1-800-328-6722. There are several books out now with patterns/direc
tions & photos of this style of decorating. Wilton's "Encyclopedia
Vol.3" is very good. Also, Mary Med way's" "Cake Decorating" & all
books by Geraldine Randlesome of Canada. <Geraldine is SOME! authority
on this style! ~Don't substitute a different brand of any ingred. in
this recipe, unless you are familiar with this style! ~A good place to
find out more about this style of decorating is from the organization
for decorators called "ICES" International Cake Exploration Society &
the convention held ea August somewhere in the USA. ICES is a
non-profit org. for all c. decorators! 1993 ~ Richmond, VA 1994 ~
Columbus, OH 1995 - Missouri 1996 - Maryland Membership is $20.00 yr
for newsletter <12 color photos ea mon. w/instruc To join, send check
endorsed to ICES to: Gayle McMillan, view the cakes <800+> at
conventions for about $4-5.00 on the Sun *For more ICES info, contact
me. Dolores McCann, 1143 S. Erie Hwy, Hamilton, OH 45011 Ph:
513-896-7089, daytime 9:30am - 5:30pm EST GUMPASTE flowers are usually
used for this style cake. ~Royal icing should be made w/egg white, not
mer. p. I do this class each winter - Feb. Gum Paste Flowers class
follows immedietely after. Dolores McCann From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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