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Pertits Four Frosting

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2 cups sugar
1/8 teaspoon cream of tartar
1 cup hot water
about 3 cups confectioners sugar
1 teaspoon vanilla


Boil sugar, cream of tartar, water to thin syrup. Cool. It is important to stir sugar into syrup until of right consistency to pour. Pour slightly warm frosting over cakes. Scrape extra frosting, place over hot water and pour over cakes. Use tin layer. Decorate with cut candied cherry, chopped pistachio nuts or bits of candied pineapple.

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