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To lay the foundation for this crafty birthday confection, our kitchen staff turned first to a deliciously simple pound cake recipe supplied by subscriber Ethel Ledbetter of Canton, North Carolina. It's texture was just right for building the blocks. "The secrets in the cream cheese I added to the recipe," confides Ethel. "That's what makes my cake firm for cuttingand easy to frost, too." What'll bring even bigger grins is the fact that the cake can be baked ahead and frozen, then thawed before the party and decorated, leaving you with plenty of time for other preparations. Ethel Ledbetter, Canton, North Carolina
Originally published as Birthday Blocks in
May/June 1996, p47
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