Ranch Style Round Steak
3 pounds round steak
1/4 cup flour
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup shortening
1/2 cup water
1 tablespoon Worcestershire Sauce
PREPARATION:Cut steak into serving-size pieces; trim away excess fat and pound to tenderize. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet heat shortening over medium-high heat; brown steaks in 2 batches, turning to brown both sides.
Reduce heat to medium. Push meat to one side; stir in reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat to low. Cover and simmer for about 1 hour or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravy over meat and serve.Serves 8.
Sunday, January 15, 2006
Tuesday, March 01, 2005
The Lion Has Arrived
March definitely came in like a lion. So maybe it will go out like a lamb. We got 5 to 6 inches of snow over night and it is still coming down, so there is no telling how much we will end up with.
I just came in from checking the cow... no new babies yet. With the storm I figured that the mommas would find this the opportune time to drop their calves. At least that is what they usually do.
I am officially stranded here at the house today. You see not only did we get all this snow but my truck decided that it no longer wants to haul my butt around. Yesterday I went to a friend *CW*'s house, who is away for the week, to check on her dog and when I got ready to leave the truck wouldn't start... I mean it wouldn't do anything at all. I knew I hadn't left the ignition on so the battery couldn't be dead. There must be a loose wire or something. So the truck is now at the garage and I am stuck here at the house. No work today (thankfully), so I hope they get the truck fixed today so I have a way to get to work tomorrow without bothering anyone for a ride.
I called my friends *J&M* to see if they could go check on *CW*'s dog today since I will not be able to. *CW* is suppose to be coming home tomorrow so I shouldn't have to worry about checking on the dog tomorrow, as long as Philadelphia doesn't get anymore snow. *CW* went to Philadelphia to visit friends and to find a place to live, and while there Philly got a huge snow storm. I had to laugh because one reason she wants to move back to Philly is because of the weather up here. Last week when she called to say they were getting 9" of snow I promptly reminded her that WE didn't get any new snow up here....LOL. Well see what I get for laughing.... now we have the snow up here. I talked to her this morning and she said that Philly got another 7" yesterday, so she may not be able to come home until Thursday. her poor dog is lonely this week, she wont eat much at all. I think she wonders what I have done with *CW*. I keep telling her that *CW* will be home in a few days, but I don't think she believes me.
You know my life must really be in a rut when I resort to talking to not only MY animals but my friends animals too...... Oh my ... I need a life.
I just came in from checking the cow... no new babies yet. With the storm I figured that the mommas would find this the opportune time to drop their calves. At least that is what they usually do.
I am officially stranded here at the house today. You see not only did we get all this snow but my truck decided that it no longer wants to haul my butt around. Yesterday I went to a friend *CW*'s house, who is away for the week, to check on her dog and when I got ready to leave the truck wouldn't start... I mean it wouldn't do anything at all. I knew I hadn't left the ignition on so the battery couldn't be dead. There must be a loose wire or something. So the truck is now at the garage and I am stuck here at the house. No work today (thankfully), so I hope they get the truck fixed today so I have a way to get to work tomorrow without bothering anyone for a ride.
I called my friends *J&M* to see if they could go check on *CW*'s dog today since I will not be able to. *CW* is suppose to be coming home tomorrow so I shouldn't have to worry about checking on the dog tomorrow, as long as Philadelphia doesn't get anymore snow. *CW* went to Philadelphia to visit friends and to find a place to live, and while there Philly got a huge snow storm. I had to laugh because one reason she wants to move back to Philly is because of the weather up here. Last week when she called to say they were getting 9" of snow I promptly reminded her that WE didn't get any new snow up here....LOL. Well see what I get for laughing.... now we have the snow up here. I talked to her this morning and she said that Philly got another 7" yesterday, so she may not be able to come home until Thursday. her poor dog is lonely this week, she wont eat much at all. I think she wonders what I have done with *CW*. I keep telling her that *CW* will be home in a few days, but I don't think she believes me.
You know my life must really be in a rut when I resort to talking to not only MY animals but my friends animals too...... Oh my ... I need a life.
Is Spring Coming Any Time Soon?
Oh I just can't wait til warm weather now. I GOT MY NEW SIDING :-D
I ordered the siding for the house on Wednesday the 23rd and they said that they should be able to deliver it within a week, if that would be okay and not too late. Of course it wasn't too late I figured it would take longer because I didn't think they would have it in stock. When I got home from work on Thursday the 24th (the very next day) all the siding, J-Channels and Corners were neatly stacked in my garage. OMG.... I was SO excited! I knew that it would be here soon but not THAT soon. The only thing that was missing was the insulation and nails, but they were delivered the following day (Friday the 25th). So now we are all set except for a little warmth. Well I know we could start now, but it would be a little more comfortable to work in a bit warmer weather, since the highs for the day have been like 32*F lately.
I decided to go with Pebblestone Clay in the Brentwood series, for the color of my house. I'm still not sure what color trim I'll use. I am thinking maybe a dark Green (hunter or spruce) or maybe a Burgundy or maroon... or a combination of both... like I said I'm still not sure.
I have been looking at other people's houses with those color combinations and really like them but just can't imagine MY house any color but dark grey, the color it has been for decades. I just can't imagine this house any other color. But you have to remember that I was raised in the house across the road from this one and this house has never been any other color. I'm not even sure that it's former owner and his parents ever saw it any other color. In a way it is sad to change it. I have a hard time with change, especially if it takes away from something's original look, and this definitely will, but I know I will LOVE it when done and wish I'd done it yrs ago.
Maybe once the outside is done it will be easier for me to redo the inside. As it is it still looks like "Ernie and Fern's house". Ernie and Fern were the older couple that owned the house when I was a child and they were like grandparents to me and my siblings, so I think that is one reason it is hard for me to change a lot of things about the house, because I have a lot of memories here. If I had moved into a house that I knew little about it's previous owners it would be different. I'm hoping with the outside being something I want and something I chose then it will be easier for me to go ahead and change some of these other things that I would like to change in the house without feeling so guilty. I am terribly sentimental .. can you tell?
I ordered the siding for the house on Wednesday the 23rd and they said that they should be able to deliver it within a week, if that would be okay and not too late. Of course it wasn't too late I figured it would take longer because I didn't think they would have it in stock. When I got home from work on Thursday the 24th (the very next day) all the siding, J-Channels and Corners were neatly stacked in my garage. OMG.... I was SO excited! I knew that it would be here soon but not THAT soon. The only thing that was missing was the insulation and nails, but they were delivered the following day (Friday the 25th). So now we are all set except for a little warmth. Well I know we could start now, but it would be a little more comfortable to work in a bit warmer weather, since the highs for the day have been like 32*F lately.
I decided to go with Pebblestone Clay in the Brentwood series, for the color of my house. I'm still not sure what color trim I'll use. I am thinking maybe a dark Green (hunter or spruce) or maybe a Burgundy or maroon... or a combination of both... like I said I'm still not sure.
I have been looking at other people's houses with those color combinations and really like them but just can't imagine MY house any color but dark grey, the color it has been for decades. I just can't imagine this house any other color. But you have to remember that I was raised in the house across the road from this one and this house has never been any other color. I'm not even sure that it's former owner and his parents ever saw it any other color. In a way it is sad to change it. I have a hard time with change, especially if it takes away from something's original look, and this definitely will, but I know I will LOVE it when done and wish I'd done it yrs ago.
Maybe once the outside is done it will be easier for me to redo the inside. As it is it still looks like "Ernie and Fern's house". Ernie and Fern were the older couple that owned the house when I was a child and they were like grandparents to me and my siblings, so I think that is one reason it is hard for me to change a lot of things about the house, because I have a lot of memories here. If I had moved into a house that I knew little about it's previous owners it would be different. I'm hoping with the outside being something I want and something I chose then it will be easier for me to go ahead and change some of these other things that I would like to change in the house without feeling so guilty. I am terribly sentimental .. can you tell?
Tuesday, November 09, 2004
Triple Chocolate CakeChocolate cake, chocolate ganache, and chocolate mousse team up with fruit in this incredible dessert. Begin making the cake one day ahead. Enjoy the extra mousse later.Yield: 20 servings.
Cake
2 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Ganache
3 cups whipping cream
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Mousse
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Assembly and serving
2/3 cup seedless raspberry jam
parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration)
3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 1/2-pint baskets raspberries
1/2 pound cherries
1 1-pint basket small strawberries
1 1/2-pint basket blueberries
1 1/2-pint basket blackberries
Make cake:
Position rack in center of oven and preheat to 350 F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each). Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.
Make ganache:
Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)
Make mousse:
Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Assemble and serve cake:
Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch cake board round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes
If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula (angled blade), gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on cake board. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake to platter.
Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from parchment paper. Lay 1 parchment strip, onto each sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water.
Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 parchment strip. Using long offset spatula (angled blade), spread chocolate evenly over parchment strip, covering completely (chocolate will run over sides of strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands between parchment strip and foil, lift entire parchment strip and place it, chocolate side up, on inverted baking sheet. Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes. Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake).
Coat remaining parchment strip with chocolate, transfer to inverted baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip. Press second strip to seal chocolate to side of cake (both strips will just encircle cake). Refrigerate cake until chocolate strips are firm, about 30 minutes.
Carefully peel parchment paper off chocolate strips. Chill cake at least 3 hours and up to 1 day.
Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)
Adapted from Bon Appétit - Cooking Class - Get more recipes - order a Bon Appetit Magazine subscription
I didn't use the fruit that they did on top, instead, I used some of the left over Ganache to make chocolate roses and leaves and write "Happy Birthday" on top of the mousse.
Cake
2 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Ganache
3 cups whipping cream
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Mousse
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Assembly and serving
2/3 cup seedless raspberry jam
parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration)
3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped
3 1/2-pint baskets raspberries
1/2 pound cherries
1 1-pint basket small strawberries
1 1/2-pint basket blueberries
1 1/2-pint basket blackberries
Make cake:
Position rack in center of oven and preheat to 350 F. Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper. Combine first 5 ingredients in medium bowl; whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture. Beat at low speed until just blended, about 1 minute. Scrape down sides of bowl. Beat at high speed until well blended, about 3 minutes. Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each). Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at room temperature overnight.
Make ganache:
Bring cream to simmer in heavy large saucepan over medium-high heat. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can be made 1 day ahead. Cover; chill.)
Make mousse:
Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer. Remove from heat. Add chocolate and whisk until melted, smooth, and still warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill until mousse is set, at least 8 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Assemble and serve cake:
Cut around pan sides; turn out cakes. Peel off paper. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on 9-inch cake board round. Place another layer, cut side up, on clean baking sheet. Spread each with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes
If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally. Drop 1 cup ganache by rounded teaspoonfuls over each jam layer. Using offset spatula (angled blade), gently spread ganache to cover jam. Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake layers 30 minutes. Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on cake board. Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use). Spread 1 cup mousse over top of assembled cake. Using spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface. Transfer cake to platter.
Turn 1 large baking sheet upside down on work surface. Arrange two 20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from parchment paper. Lay 1 parchment strip, onto each sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). Remove bowl from over water.
Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 parchment strip. Using long offset spatula (angled blade), spread chocolate evenly over parchment strip, covering completely (chocolate will run over sides of strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands between parchment strip and foil, lift entire parchment strip and place it, chocolate side up, on inverted baking sheet. Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes. Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake).
Coat remaining parchment strip with chocolate, transfer to inverted baking sheet; chill until set but still flexible. Arrange 1 end of second strip against (but not overlapping) 1 end of first strip. Press second strip to seal chocolate to side of cake (both strips will just encircle cake). Refrigerate cake until chocolate strips are firm, about 30 minutes.
Carefully peel parchment paper off chocolate strips. Chill cake at least 3 hours and up to 1 day.
Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)
Adapted from Bon Appétit - Cooking Class - Get more recipes - order a Bon Appetit Magazine subscription
I didn't use the fruit that they did on top, instead, I used some of the left over Ganache to make chocolate roses and leaves and write "Happy Birthday" on top of the mousse.
APPLE BROWN BETTY
INGREDIENTS:
11 medium sized apples
2 teaspoons cinnamon
1 1/2 cups flour
3/4 cup brown sugar
1/2 cup butter
Syrup:
2/3 cup brown sugar
1/4 cup hot water
Juice of 1/2 lemon
Directions:
Peel, core and slice apples in eighths. Spread them over the bottom of a lightly greased 9 x 12 inch baking pan. Sprinkle cinnamon over the apples. To make topping, mix the flour and 3/4 cup brown sugar together, cut in the butter until crumbly. Set aside. Syrup: Mix 2/3 cup brown sugar with the hot water and lemon juice. Pour half of the syrup over the apples. Sprinkle the topping mixture evenly over top. Pour the remaining syrup over the topping. Bake at 350 degrees for 60 minutes.
Of course the original recipe that I have says to serve warm with Vanilla Ice Cream... I try not to keep icecream in the house... even if I try it doesn't stay long anyhow ;-) .... And being the only one who lives here, I know who is eating it.
INGREDIENTS:
11 medium sized apples
2 teaspoons cinnamon
1 1/2 cups flour
3/4 cup brown sugar
1/2 cup butter
Syrup:
2/3 cup brown sugar
1/4 cup hot water
Juice of 1/2 lemon
Directions:
Peel, core and slice apples in eighths. Spread them over the bottom of a lightly greased 9 x 12 inch baking pan. Sprinkle cinnamon over the apples. To make topping, mix the flour and 3/4 cup brown sugar together, cut in the butter until crumbly. Set aside. Syrup: Mix 2/3 cup brown sugar with the hot water and lemon juice. Pour half of the syrup over the apples. Sprinkle the topping mixture evenly over top. Pour the remaining syrup over the topping. Bake at 350 degrees for 60 minutes.
Of course the original recipe that I have says to serve warm with Vanilla Ice Cream... I try not to keep icecream in the house... even if I try it doesn't stay long anyhow ;-) .... And being the only one who lives here, I know who is eating it.
Apple Snicker Salad
16 oz. Tub Cool Whip, Thawed
1 small box Instant Vanilla Pudding Mix
3 King Size Snickers Bars, Diced
4 Granny Smith Apples, peeled, cored, and diced
Caramel Ice Cream Topping
Mix Cool Whip and pudding mix together. Add diced apples and two of the diced snickers bars, mix together. Garnish the top with Caramel topping drizzles and the last diced up Snickers bar.
16 oz. Tub Cool Whip, Thawed
1 small box Instant Vanilla Pudding Mix
3 King Size Snickers Bars, Diced
4 Granny Smith Apples, peeled, cored, and diced
Caramel Ice Cream Topping
Mix Cool Whip and pudding mix together. Add diced apples and two of the diced snickers bars, mix together. Garnish the top with Caramel topping drizzles and the last diced up Snickers bar.
Carrot Cake
CARROT CAKE
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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