INGREDIENTS

INSTRUCTIONS

HINTS
12. 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......
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