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[quote=Anonymous][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] I can't believe I know this, but the other morning I was working from home and got on the treadmill at around 10 a.m. and sophie and kathryn were doing some lame segment on the local news, and they finished off by making a batch of their cream cheese frosting. It's just cream cheese, butter, and confectioners sugar that gets it so smooth. [/quote]
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