If, when you read that headline, you envisioned towering walls of silky buttercream, just waiting to tumble delightfully down on you, you are forgiven. Because if you fantasized lovingly about that for even one second, then you’re just like me. And that’s why I got seriously distracted when Chef Claude told us in pastry techniques class this week that we were going to build a buttercream dam. It didn̵
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