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[quote=Anonymous]As long as they bake the cupcakes themselves, as opposed to contracting out to some other entity, I'm not really bothered by this. In fact, even if they contracted out, I could understand. How many Georgetown storefronts have kitchens that can produce hundreds, maybe thousands, of cupcakes a day? That said, I've always wondered what sort of fats they put into the icing to get it so smooth. My friend who took a cake-making class said you can't get really smooth, creamy icing without using Crisco or its equivalent.[/quote]
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