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Hazelnut Pear Cake with Velvety Honey Pear Frosting (raw, gluten-free)

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One thing that I really envy about the “cooked” pastry world is all the neat things that they can sculpt and create.  Most of those adorable decorations are made from a product called fondant which is made by boiling sugar and water then adding cream of tartar for stability.  Once the mixture has been cooked and cooled slightly, it is very pliable and can be kneaded, rolled and molded into all kinds of shapes. I have no desire to ever make or use fondant but fiddle-faddle (!), they can really make some creative decorations with it.  So when it comes to…

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