Martha

March 1, 2016 at 4:23pm

I made this 2 days before Christmas, baked and cooled it, wrapped it in plastic and foil, froze it, and transported it from Buffalo to Boston by car, in a cooler. On Christmas Eve, we let it defrost in the refrigerator and warmed it up on Christmas morning. It was spectacular! And, for those who don't want to worry about tracking down potato flour, I substituted 2 T cornstarch and the Star rose and baked perfectly.
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