b'4. WHILE CAKE IS STILL WARM, CAREFULLY ROLL UP CAKE AND TOWEL FROMNARROW END.Cloverleaf Dough(recipe found on page 267 )2 Egg Whites2 RaisinsPREHEAT OVEN TO 350 DEGREES.5.COOL CAKE COMPLETELY AN A RACK.PREPARE CANASTA BUTTERCREAM ICING PREPARE THE CLOVERLEAF DOUGH ( RECIPE FOUND ONFOUND ON PAGE 204. UNROLL AND COVER WITH CANASTA BUTTERCREAM ICING. ONCE PAGE 267 ). DIVIDE THE DOUGH INTO THIRDS. CUT ONETHE ICING IS SPREAD THEN REROLL WITHOUT THE TOWEL AND CUT THE ROLL DOUGH PIECE INTO ONE HALF AND TWO QUARTERS.DIAGONALLY ON ONE END AND PLACE IT ALONG THE SIDE OF THE PIECE YOU SHAPE HALF- PIECE AND ONE QUARTER - PIECE INTOJUST CUT. BALLS FOR BODY AND HEAD. FOLLOW THE INSTRUCTIONSBELOW FOR ASSEMBLY OF THE BEAR.1.SLIGHTLY FLATTEN THE BODY ON A COOKIE SHEET.BRUSH THE SIDE OF THE HEAD WITH EGG WHITE; TUCKIT SLIGHTLY UNDER THE BODY.6.PREPARE CHOCOLATE FUDGE ICING FOUND ON PAGE 276 AND GREEN DECORATORICING FOUND ON PAGE 278. USING A LARGE ICING BAG WITH A STAR TIP APPLY 2.ROLL REMAINING QUARTER - PIECE INTO A 7 INCHCHOCOLATE FUDGE ICINGALONG THE TOP, SIDES, AND ENDS OF THE CAKE; DO THIS SNOUT AND PIECE FOR THE NOSE. BRUSH WITH EGGBY APPLYING THE ICING LENGTHWISE ALONG THE TOP AND SIDES. APPLY IN A CIRCLE WHITEAND PLACE ONTO THE HEAD.ON THE ENDS. USE THE LEFTOVER CANASTA BUTTERCREAM ICING TO DO THE SNOWACCENTS.IFDESIREDADDGREENLEAVESWITHCOLOREDDECORATORICING.3.CUT TWO 1/2 INCH PIECES FOR THE EARS AND FOUR1- INCH PIECES FOR THE LEGS. TUCK UNDER THE BEAR;PINCH AND SEAL.263 264'