| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Icings | 37 | Servings | ||
INGREDIENTS
| 1/2 | c | Cornstarch |
| 1/2 | c | Confectioners' sugar |
| 1 | T | Knox Gelatin, rounded** |
| Water to = 1/4 cup***** | ||
| 1/2 | c | WILTON glucose<now=1/4 c.> |
| 2 | T | Crisco, need the 3#can too* |
| 1 | T | Glycerine*** |
| 1 | lb | More confectioners' sugar |
| 3 | c | *apricot glaze or other |
INSTRUCTIONS
BEFORE STARTING!: Prepare cake as below. Sift 2 lbs p.sugar into a large bowl w/round bottom; Make "well" in center of the sugar for wet ingredients *Use only Knox brand, others are different! ***1 small bottle of Country Kitchen glycerine= 1 tb. ****Dip spoon in boiling water, then measure Crisco. *****The "x" is used for the database, ignore. DIRECTIONS: 1. BEFORE YOU MIX INGRED.: Spray the table <where dough will be rolled out> w/PAM & dust table/rolling pin <using a sieve> w/cornstarch/conf.sugar mixture. 2. Prepare cake: Bake cake & place on 2 STURDY! foil-wrapped card boards the size of the cake. <Have fancy STURDY! tray ready that is 3-4" larger than cake.> "Cur tains" break if c.board flexes! A solid cake should be used, such as FRUIT, CARROT or POUND cake should be used. Torte as usual. Set aside to cool several hours. I have used reg. cake. Fill in any holes or uneven places with butter- cream icing so cake is nice & smooth. 3. With your hands, rub something sticky on the cake <for rolled icing to stick to>. I use apricot filling -the kind baker's use. You can use piping gel for fake cakes. Coat the cake <just> before making the icing. You wouldn't want this to dry over. 4. Put 1 rounded ts Knox Gelatin in a glass measuring cup; add cold water to equal 1/4 cup. Stir until gelatin is dissolved. *Continued note 2.... From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: 0g
Protein: <1g