All children, like their parents before them, are rooted in fallen Adam (see Rom. 5:12). The perfect, infallible portrait of every soul who has ever lived was painted by Paul in Romans 3:10-11: “None is righteous, no, not one; no one understands; no one seeks for God.” Sin is so rooted in us that every part of the human personality is tainted. This, of course, doesn’t mean that all people are as bad as they can be or that they don’t do good things (see Luke 11:13). But it does mean that apart from God’s grace and the God-ordained graces of human discipline, children will naturally gravitate to sin – quite apart from the tricks of the devil or their “corrupt” little friends (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
		Icings	37	Servings

INGREDIENTS

INSTRUCTIONS

TO DECORATE: Use royal icing only - on rolled f. Use wax paper to  make
template patterns. All pat terns should be even & line up. I use
calculator paper for making patterns for sides of cake. You can
accordion-fold it & cut scallops, etc. Place pattern against cake &
mark with sharp object. Modes of decoration for Rolled Fondant cakes
include: ~Lace pieces <trace patter w/#00 tip> ~RIBBON INSERTION
<pieces of ribbon inserted to appear to be lacing in & out of cake.>
~"CURTAINS" #00 tip <w/smaller tip, less line break!> First, build  out
"bridge" of scallops at base by over- piping #13, then #4,3,& 2.  To
pipe curtains; start at top <on your marked pattern,> drape to  bottom
& slightly under edge of icing "bridge." Curtains should be  close <no
wider than width of icing drape between.> Finish w/#1 tiny  "bubble" at
top & base of curtains. ~CRIMPERS: use fancy crimpers to  press fancy
patterns into icing. ~EMBROIDERY: DONE W/#0 to #1 tips.  Its like
figure- piping. Draw tiny stems/leaves/flowers onto the  cake. Easy -
can wipe off any mistakes. ~LEATHER TOOLS/OTHER PRESSES:  Use these to
press pat terns into cake. Hearts, flowers & many other  patterns are
available. Tandy leather tools avail. at leather shops.  ~DO
IMMEDIATELY: ribbon insertion, pattern pressing & crimping. ~When
using GRAYSLAKE gelatin, increase gelatin to 1 1/2 tb. ~If ingred.  get
to hot, it may take more confect. sugar ~If gel or filling gets  on
icing, use a bit of corn starch/confect.sugar mixture to rub off  the
shine. ~Too cold a room can cool icing off too quickly. NO AIR  SHOULD
EVER BLOW DIRECTLY ON THE ICING. ~LEFTOVER ICING: Can be  rolled out &
cut with cookie cutters, etc., dry & use on other cakes.  We use a
"bib" cutter to make bibs, also booties, hearts, stand-up  characters,
all sorts of things. ~Keeps indefinitely sealed &  refrigerated. ~Use
for candy center; add flavors/color/nuts, etc..Can  add butter to thin.
Dip in dipping chocolate. ~Make candy "rocks":  marble-color & shape.
Continued note 4......  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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