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« Canada Day Popsicles {Vanilla Custard & Red-Berry} | Main | Peanut Butter Pull-Apart Muffins {Guest Post} »



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Tone Belsvik

I have to say, that came out amazingly beautiful! I will definitely have to try this at some point!


oh my
soooooo beautiful, and thanks for the step by step instructions....once the heat lets up here i will be trying to make a cake 1/10 as beautiful as yours! lovely


That is lovely! I would be so nervous to scrape off the SMB layer! About how long did you let it chill in the fridge before scraping?


Allison: I let it chill until completely firm. It took about 30 minutes

Stanley Hotbutt

You're so talented. The only thing that would have made this post better is if the meat was visible in the background of each and every photo. Mmmm....meat.


I love this idea and was just wondering if it would work with regular buttercream icing?

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