INGREDIENTS

INSTRUCTIONS

Set the glass measuring cup in a pan with 1" of very hot water in  it.
Add into the cup: Glucose <to=3/4 cup in all>, Crisco & glucose.  Stir
w/<wooden> spoon <just barely> until Crisco is dis solved. DO  NOT GET
THIS MIXTURE MORE THAN WARM! 6. If adding flavor/color, do  this now.
7. Pour the cup of warm ingredients into the "well" of  conf.sugar.
Stir w/wooden spoon until too thick. Pour mixture out  onto the
cornstarch/conf.sugar, knead w/hands & incorporate as much  conf.sugar
from pinch the dough. It shouldn't feel sticky. 8. Roll  out the dough
1/4" thick. <<<<NEVER TURN DOUGH OVER!>>>> Stop  frequently & turn. Try
not to get conf.sugar on the top-side. Use a  RULER to measure. The
dough should be large enough around for both  the top & sides of cake.
<For instance: 8"cake, dough should measure  14" in diameter if cake is
3" high.> Is table wide enough? 9. To  drape icing on the cake: Elevate
the cake on the Crisco pan. USING  <PALMS> ONLY!, pick up icing dough
by sliding both hands underneath &  lifting gently. Center icing to
cake & gently let it down on the  cake. DON'T PLEAT! Cut off excess
dough ABSOLUTELY level with bottom  of c.board cake is setting on.
Gently work out the "draping," by  pressing gently with fingers. DON'T
STRETCH THE ICING! 10. Now, using  palms of hands only, rub gently in a
circular motion to smooth. <The  longer you "rub", the shinier the
icing will get.> If there are any  "bubbles" in the icing, burst with a
pin at an angle. 11. USING ON A  CAKE DUMMY FOR SHOW: Use the porous
foam that mashes. With a gumpaste  roller, roll top edge to it isn't so
sharp. Also mash any rough  places. Fill in any holes w/royal icing.
Set dummy on a cardboard the  same size as the cake, glue down with
royal icing. Use piping gel for  the "glue" to stick icing on.
Continued note 3.......  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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