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, ...

Maybe a swirl of organza or an overlay of Alencon lace would look best; possibly a bit of crystal beading. Style considerations for the bridal salon, right? Yes, and now the cake shop, too. With ...

British cake designer Zoe Clark admits that her first attempts at cake design did not yield perfect results. However, this surely did not discourage her nor should it discourage any cake-decorating ...