When dusting cakes, try cocoa instead of confectioners' sugar. Or ground cinnamon. Or very finely ground toasted almonds or hazelnuts. Instead of sifting confectioners' sugar, cocoa, cinnamon or ground nuts through comercial paper doilies, let your imagination soar by making your own templates.
Trace designs on manilla file folders, then cut out using a razor-sharp box cutter or mat knife.
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