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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Blend all cake ingredients in a large mixer bowl; then beat 2 minutes at medium speed. Bake in greased and floured 13x9 pan at 350 degrees for 35 to 40 minutes, or until cake springs back when lightly pressed Cool in pan 15 minutes; remove from pan. To make topping, whip cream until peaks almost form, then add lemon flavouring and crystals. Continue to blend until fluffy with peaks. Add to cake and serve!