INGREDIENTS

INSTRUCTIONS

SPRAY TABLE & ROLLING PIN W
PREPARE CAKE;AS BELOW
IN GLASS MEASURING CUP ADD
SET M.CUP IN 1"BOILING WATER
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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