----SPRAY TABLE & ROLLING PIN W----
1/2 cup cornstarch
1/2 cup confectioners' sugar
----PREPARE CAKE;AS BELOW----
----IN GLASS MEASURING CUP ADD----
1 tablespoon knox gelatin; rounded**
1 water to = 1/4 cup*****
----SET M.CUP IN 1"BOILING WATER---
1/2 cup wilton glucose 2 tablespoon crisco (need the 3#can too)*
1 tablespoon glycerine***
1 lb 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 w/PAM & dust table/rolling pin w/cornstarch/conf.sugar mixture. 2. Prepare cake: Bake cake & place on 2 STURDY! foil-wrapped card boards the size of the 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 . I use *apricot filling -the kind baker's use. You can use piping gel for fake cakes. * Coat the cake 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 1/4 cup. Stir until gelatin is dissolved. *Continued note 2....
