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Place confectioners' sugar in a small metal sieve or sifter; shake or sift over the top of the baked and cooled cake. To make a pattern lay a doily over the cake; sift an even layer of sugar over all. Lift the doily straight up, leaving the pattern on the cake.
Remove any loose or yellowed outer leaves; trim stem end. Rinse sprouts. When cooking Brussels…
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When a recipe calls for dusting baked items with some confectioners' sugar, use a mesh tea ball.…
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