Rolled fondant icing note 1 of 4

Yield: 37 Servings

Measure Ingredient
½ cup Cornstarch
½ cup Confectioners' sugar
1 tablespoon Knox Gelatin;rounded**
\N \N Water to = 1/4 cup*****
½ cup WILTON glucose<now=1/4 c.>
2 tablespoons Crisco (need the 3#can too)*
1 tablespoon Glycerine***
1 pounds More confectioners' sugar
3 cups *apricot glaze or other

SPRAY TABLE & ROLLING PIN W

PREPARE CAKE;AS BELOW

IN GLASS MEASURING CUP ADD

SET M.CUP IN 1"BOILING WATER

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! foil-wrapped card boards the size of the cake. <Have fancy STURDY! tray ready that is 3-4" 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 ts Knox Gelatin in a glass measuring cup; add cold water to equal ¼ cup. Stir until gelatin is dissolved. *Continued note 2....

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

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