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To use whipping cream to decorate a cake, first chill the cake before frosting it. Then add 2 or 3 tablespoons of confectioners’ sugar to each pint of whipping cream while beating—this will help stabilize the cream and also add a nice touch of sweetness.
Genoise (pronounced zhayn-WAHZ) is a rich, delicate sponge cake that contains lots of eggs and…
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Cover and store butter cakes for 2 to 3 days and foam cakes for 2 days at room temperature.…
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