Recipe - Rolled Fondant Icing Note 1 Of 4

SPRAY TABLE & ROLLING PIN W
One half cup Cornstarch
One half cup Confectioners' sugar

PREPARE CAKE;AS BELOW

IN GLASS MEASURING CUP ADD
1 tablespoon Knox Gelatin;rounded**
Water to = One fourth cup*****

SET M.CUP IN 1"BOILING WATER
One half cup WILTON glucosenow=One fourth c.
2 tablespoon Crisco (need the 3#can too)*
1 tablespoon Glycerine***
1 pound More confectioners' sugar
3 cup *apricot glaze or other

BEFORE STARTING!: Prepare cake as below. *Sift 2 lbs p.sugar into a large
bowl w/round bottom; Make "well" in center of the sugar for wet ingredients
**Use only Knox brand, others are different! ***1 small bottle of Country
Kitchen glycerine= 1 tb. ****Dip spoon in boiling water, then measure
Crisco. *****The "x" is used for the database, ignore. DIRECTIONS: 1.
BEFORE YOU MIX INGRED.: Spray the table where dough will be rolled out
w/PAM & dust table/rolling pin using a sieve w/cornstarch/conf.sugar
mixture. 2. Prepare cake:
Bake cake & place on 2 STURDY! foilwrapped card boards the size of the
cake. Have fancy STURDY! tray ready that is 34" larger than cake. "Cur
tains" break if c.board flexes!
A solid cake should be used, such as FRUIT, CARROT or POUND cake should
be used. Torte as usual. Set aside to cool several hours. I have used reg.
cake.
Fill in any holes or uneven places with butter cream icing so cake is
nice & smooth. 3. With your hands, rub something sticky on the cake for
rolled icing to stick to. I use *apricot filling the kind baker's use.
You can use piping gel for fake cakes. * Coat the cake just before making
the icing. You wouldn't want this to dry over. 4. Put 1 rounded teaspoon Knox
Gelatin in a glass measuring cup; add cold water to equal One fourth cup. Stir
until gelatin is dissolved. *Continued note 2....

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini