INGREDIENTS

INSTRUCTIONS

~SHOW CAKES: It takes a good 2 weeks for icing to harden too much to
insert something. ~All tools/ingredients are available where cake  deco
rating supplies are sold & at Maid Of Scandinavia <for Prodigy
members> at: 3244 Raleigh Av, Minneapolis, Minn. 55416, PH:
1-800-328-6722. There are several books out now with patterns/direc
tions & photos of this style of decorating. Wilton's "Encyclopedia
Vol.3" is very good. Also, Mary Med way's" "Cake Decorating" & all
books by Geraldine Randlesome of Canada. <Geraldine is SOME!  authority
on this style! ~Don't substitute a different brand of any  ingred. in
this recipe, unless you are familiar with this style! ~A  good place to
find out more about this style of decorating is from  the organization
for decorators called "ICES" International Cake  Exploration Society &
the convention held ea August somewhere in the  USA. ICES is a
non-profit org. for all c. decorators! 1993 ~  Richmond, VA 1994 ~
Columbus, OH 1995 - Missouri 1996 - Maryland  Membership is $20.00 yr
for newsletter <12 color photos ea mon.  w/instruc To join, send check
endorsed to ICES to: Gayle McMillan,  view the cakes <800+> at
conventions for about $4-5.00 on the Sun  *For more ICES info, contact
me. Dolores McCann, 1143 S. Erie Hwy,  Hamilton, OH 45011 Ph:
513-896-7089, daytime 9:30am - 5:30pm EST  GUMPASTE flowers are usually
used for this style cake. ~Royal icing  should be made w/egg white, not
mer. p. I do this class each winter -  Feb. Gum Paste Flowers class
follows immedietely after. Dolores McCann  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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