put 2 cups sugar, cream of tarter and hot water in a pan and cook to 226 degrees, a thin syrup consistency. Cool to 100 degrees. Then add enough powdered sugar to make proper consistency to pour over cakes. (around 1 c). Test to see if proper.
Place cakes on a rack - pour frosting in a steady stream, moving pan steadily along.
Scrape up frosting from under rack and reheat (gently), pour over cakes until all frosted.
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|Serving Size: 1 Serving (555g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 111632.9mg||3849 %|
|Potassium 39.7mg||1 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 29.9g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 117
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