Rolled fondant icing note 4 of 4 bswn00a

37 Servings

Ingredients

Quantity Ingredient

Directions

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

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