Long snubbed by serious pastry chefs, the most malleable of icings is making a comeback. Fondant and marzipan fruit top vanilla sponge- and chocolate blackout cakes created for T by Sarah Hardy, the ...

This edible sugar dough is the key to making elaborate decorated cakes. Alexandra Domrongchai is a food and travel writer based out of New York. With years of experience in the restaurant industry, ...

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