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General Discussion 2


Cliff Abrams | Jul 16, 2001 04:53 PM

Following the recommendation of "Saveur" magazine, i ordered a tin of Bakewell Cream from the source (you'll have to check out the mag for exact particulars-- though i'll get the info to any interested parties who Email me). Based on some cookies and cakes i've made, it really seems to be a superior product that results in baked goods with a very floofy texture, and tender crumb.

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