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"Using 164 different pieces of gingerbread, 3 batches of hard candy, 12 square feet of gingerbread dough, 8 bags of sugar for the frosting, and over 40 sleeves of Smarties to make the dry stack stone", culinary artist Melonie Dreadon was able to recreate a miniature and delicious version Frank Lloyd Wright's chef d'oeuvre Fallingwater.
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