5. Set the glass measuring cup in a pan with 1" of very hot water in it. Add into the cup: Glucose <to=3/4 cup in all>, Crisco & glucose. Stir w/<wooden> spoon <just barely> until Crisco is dis solved. Do Not Get This Mixture More Than Warm! 6. If adding flavor/color, do this now. 7. Pour the cup of warm ingredients into the "well" of conf. Sugar. Stir w/wooden spoon until too thick.

Pour mixture out onto the cornstarch/conf. Sugar, knead w/hands & incorporate as much conf. Sugar from pinch the dough. It shouldn't feel sticky. 8. Roll out the dough 1/4" thick.

<<<<Never Turn Dough Over!>>>> Stop frequently & turn. Try not to get conf. Sugar on the top-side. Use a Ruler to measure. The dough should be large enough around for both the top & sides of cake. <For instance: 8"cake, dough should measure 14" in diameter if cake is 3" high.> Is table wide enough? 9. To drape icing on the cake: Elevate the cake on the Crisco pan.

Using <Palms> Only!, pick up icing dough by sliding both hands underneath & lifting gently.

Center icing to cake & gently let it down on the cake. Don't Pleat! Cut off excess dough Absolutely level with bottom of c. Board cake is setting on.

Gently work out the "draping, " by pressing gently with fingers. Don't Stretch The Icing! 10. Now, using palms of hands only, rub gently in a circular motion to smooth. <The longer you "rub", the shinier the icing will get.> *If there are any "bubbles" in the icing, burst with a pin at an angle. 11. Using On A Cake Dummy For Show: Use the porous foam that mashes. With a gumpaste roller, roll top edge to it isn't so sharp. Also mash any rough places. Fill in any holes w/royal icing. Set dummy on a cardboard the same size as the cake, glue down with royal icing.

Use piping gel for the "glue" to stick icing on. *Continued note 3.......