INGREDIENTS

INSTRUCTIONS

END OF ROLLED FONDANT INST
~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, 4883 Camellia Lane, Bossier City, LA 71111. PH:
318-746-2 You can 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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