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Squares

Appears in
Professional Baking

By Wayne Gisslen

Published 2008

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Layer two or three sheets of cake and icing or filling so that the assembled layers are 1½ to 1¾ inches (4 cm) high. Press the layers together firmly. Chill to make the filling firm.
Cut the cake into small squares, 2 inches (5 cm) across or less. Ice the sides, then the top, with buttercream. Decorate as desired.

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