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Tuesday, November 19, 2013

Checkerboard Cake - never thought of doing it this way; I've always just piped the batter into the pans so it bakes up with the pattern, but I like the idea of doing it this way so the lines are more crisp. Sometimes with the piped batter method they are a bit uneven and wobbly looking.

Checkerboard Cake - never thought of doing it this way; I've always just piped the batter into the pans so it bakes up with the pattern, but I like the idea of doing it this way so the lines are more crisp. Sometimes with the piped batter method they are a bit uneven and wobbly looking.
Checkerboard Cake - never thought of doing it this way; I've always just piped the batter into the pans so it bakes up with the pattern, but I like the idea of doing it this way so the lines are more crisp. Sometimes with the piped batter method they are a bit uneven and wobbly looking.
Click here to download
Frostings - From buttercream to salted caramel and beyond
Frostings - From buttercream to salted caramel and beyond
Click here to download

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