Beat the cream cheese and butter together first until they are smooth and creamy. Add the powdered sugar and vanilla, and beat again until combined.  You can use an electric mixer, handheld beater, or food processor fitted with whisks. Sift the powdered sugar to get rid of any lumps. Take the cheesecake out of the freezer. Remove the sides of the pan first, then slide the cheesecake off of the bottom. Peel off the parchment paper. Check the cheesecake layer against the cake layers. If one of the layers is too big, trim it down with a knife until it fits. Discard the scraps or eat them. If the cake layers did not bake flat, trim off the top "bump" until they are flat. Place one of the cake layers down on a plate. Set the cheesecake layer on top. Finally, place the second cake layer on top of the cheesecake. A "crumb coat" is a very thin coat of frosting. It helps lock in the crumbs and make it easier to apply the second, thicker layer of frosting. Use a long, thin, cake decorating spatula to apply a thin layer of frosting to the sides and top of the cake. Wipe the spatula clean each time before scooping up more frosting. This prevents any crumbs from getting into the frosting. Once you have your first, thin coat of frosting, place the cake into the fridge. Leave it there for 30 minutes. This will set the frosting and keep it in place during the next step. Once the crumb coat has set, take your cake out of the fridge. Place a large dollop of frosting on top of the cake, then spread it around using a cake decorating spatula. Once the top is covered, spread the frosting down the sides of the cake. You can add some texture to the cake by taping the sides with a spoon. You can also pipe little "roses" using a star-shaped decorating tip all around the top of the cake. Another option would be to add some white chocolate curls on top of the cake.
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One-sentence summary -- Beat the frosting ingredients in a large bowl. Remove the cheesecake from the pan. Make sure that the layers all match up. Stack the layers. Apply a "crumb coat" using a thin, cake decorating spatula. Chill the cake for 30 minutes. Spread the rest of your frosting over the cake. Decorate the cake further, if desired. Finished.

Q: Before you start, you should unplug the dryer to prevent accidents. The plug is usually located behind the machine. Test it to be sure that you have unplugged it correctly. Using a spatula or an old credit card, scrape any large pieces of crayon that may be left off of the dryer drum. Get an old rag and spray it with WD-40. You should be very sure not to spray the drum itself with the WD-40, just the rag. Use the rag to wipe at the spots covered in crayon. Try not to cover any more area with the WD-40 than you have to. This should allow you to remove all of the crayon without too much difficulty. Switch which part of the rag you wipe with frequently to keep from spreading the crayon any more. Once you've removed all of the crayon, or at least as much as you can, you'll want to mix up a bucket with soapy water and use a sponge or washcloth to clean the WD-40 out of the drum. Pay extra attention to the spots with the WD-40. With the dryer rinsed out, run a load of old towels through a cycle in the dryer to remove any crayon which might still remain.
A: Unplug the dryer. Scrape off any large remaining crayon. Spray a rag with WD-40. Wipe down the affected area. Clean the inside with soap and water. Run a cycle with old towels.

Article: This will allow at the salt and sugar to become evenly distributed throughout the flour. If you do not have a food processor, then put everything into a bowl and stir it briskly with a fork. You can also use plain flour instead of all-purpose flour. Start with ¾ cup (180 milliliters) of water; you will be adding the rest later, depending on how dry the dough is. Most food processors should have a spout at the top where you can pour ingredients through without taking the lid off. After a while, the dough should start to come away from the sides of the food processor. If the dough is still too dry and has floury clumps in it, add the rest of the water, one tablespoon at a time. Do this until the dough clumps together and comes away from the walls of the food processor.  If you do not have a food processor, make a hole in the middle of your flour mixture, and pour the lemon juice and water in. Stir it with a fork until the dough clumps together. The lemon juice will help make the dough more elastic and easier to roll out. You won't taste it once you bake the pastry. The square should measure 6 inches (15.24 centimeters) on each side. Do not make the square too thin. This will make the dough easier to work with later. During this time, you can start preparing the butter. Make sure that the butter sticks are touching each other and that the flour is spread evenly across them. Keep doing this until the flour becomes ingrained in the butter. Once you are done mashing, remove the top parchment sheet. The square should measure 8 inches (20.30 centimeters) on each side. Leave it there for one hour. This will allow the butter to cool back down and become more manageable later. You want to end up with a square that it is about 11 inches (27.94 centimeters) on each side. Unwrap the butter and position it so that the corners are touching the flat sides of the dough square. Then, lift the corners of the dough and fold them towards the middle of the butter, creating a square-shaped packet. Do not make it too thin, and make sure that the rectangle is three times longer than it is wide. Life the bottom third up and bring it just past the middle of the rectangle. Press it down. Next, lift the top third and bring it down onto the rest of the dough, creating a square. You can turn it to the left or right. If the packet does not turn easily, the dough likely soaked up the flour. Gently lift the packet up and spread a thin layer of flour onto your work surface. Set the packet back down and try turning it again. Roll the dough out into a rectangle and fold it into thirds again. You are doing this to create thin layers of dough and butter. Let it there until it becomes firm; it should take about 20 minutes depending on how cold your fridge is. After you roll, fold, and rotate the dough two times, put it into the fridge for 20 minutes, then roll, fold, and turn it two more times. At this point, you can start using your dough in your recipe.
Question: What is a summary of what this article is about?
Mix the flour, sugar, and salt in a food processor for a few seconds. Add the lemon juice and part of the water into the food processor while it is still running. Transfer the dough onto a sheet of plastic wrap and pat it into a square. Wrap the dough up and put it in the refrigerator for one hour. Put unwrapped butter sticks on a sheet of parchment paper and cover them with 2 tablespoons of flour. Cover the flour and butter with another sheet of parchment paper and mash it with a rolling pin. Roll the butter out into a square. Wrap the butter with plastic wrap and put it into the refrigerator. Unwrap the dough and roll it out on a lightly-floured surface. Set the butter in the middle of the and wrap the dough around it. Roll the packet out into a rectangle. Fold the dough into thirds. Turn the dough packet to one side by 90 degrees. Repeat the rolling and folding one more time. Wrap the packet with plastic wrap and put it in the refrigerator. Roll and fold the dough into thirds four more times, chilling it in between. Put the dough into the refrigerator for one hour before baking with it.