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Roll each piece of dough into a 15-in. rope and taper the ends. Shape rope into a circle with about 3 in. of each end overlapping.
Twist ends where they overlap.
Flip the twisted ends over the circle; place ends around edge and pinch under.
Smooth frosting over top and sides of cake. With an icing spatula or small flat…
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Cut off the root end of each pearl onion. In a Dutch oven, bring 6 cups of water to a boil. Add…
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