INGREDIENTS

INSTRUCTIONS

DIRECTIONS CONTINUED
5. 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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