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White Sheet Cake for Block and Bootie Cakes

Use this cake recipe when making our Block Cakes and Bootie Cakes.

Source: Martha Stewart Baby, Spring 2003
Yield

Ingredients

Directions

Cook's Notes

This cake can be made ahead and stored, wrapped well in plastic, up to one day in the refrigerator or up to one week in the freezer. Let come to room temperature before decorating or serving.

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