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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Blue poppy seeds — lemon poppy muffins, strudel filling, coating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 325°. Grease and flour Bundt pan. Sift together the flour, baking powder, soda and salt. Beat together butter and 1/2 cup sugar in a bowl until light and fluffy. Beat yolks in one at a time and add sifted dry ingredients, alternately with buttermilk to egg yolk mixture, starting and ending with dry ingredient mixture and beating well after each addition. Beat until smooth.