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 ...

Put the marshmallows in a microwave-safe glass bowl along with two tablespoons of water. Microwave in 30-second intervals, and mix in between heating until marshmallows melt completely. Sift the ...

Cakes are getting more intricate and beautiful thanks to food reality shows and celebrity pastry chefs. Fondant is the key to a truly unique cake — and with a little practice you can create beautiful ...

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, ...