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"I worked in a Sander's Restaurant in Ann Arbor, Mi growing up. The trick to this frosting is to beat it for at least 10 min and to add the extra xxx sugar to make it stiffer for the logs and get it cold. Put it in your pastry bag first and set in the fridge till it gets stiff. Yes piping them on is the best way. Leave out the vanilla if its too sw..."
"I bake for my son's restaurant and made this for MY birthday and it was perfect for a large sheet cake! He wants me to make it for their 3rd anniversary celebration at the restaurant. Everyone loved it. I added some chocolate to some of the batter and marbled it."