INGREDIENTS

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)
----------------------------------------------
Calories: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: 0g
Protein: <1g