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To mince or chop, hold the handle of a chef's knife with one hand, and rest the fingers of your other hand on the top of the blade near the tip. Using the handle to guide and apply pressure, move knife in an arc across the food with a rocking motion until pieces of food are the desired size. Mincing results in pieces no larger than 1/8 in., and chopping can produce 1/4-in. to 1/2-in. pieces.
Before transferring cooled cake layers to the plate, cut waxed paper into narrow strips and…
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Decorate cakes like a pro with decorating tips and pastry or resealable plastic bags. Cut a…
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