If you are a sweets gal like I am, you’ve probably had your fair share of fondant—whether you know it or not. It can be polarizing, but when made well, it can elevate a cake or pastry, especially if ...

Have you ever wondered what pastry chefs use to make such ornate decorations? Or how they make almost lifelike cake toppers that are obviously made from something other than frosting? Naturally, ...

When it comes to elaborate cake building and decorating, both marzipan and fondant offer a fountain of whimsical finishes, but each has distinct characteristics that make it better suited for ...

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 ...

Some dishes are unequivocally high-end: a perfectly clear consommé, for instance. Others are less so—a cheeseburger-crust pizza, say. Still others defy the distinction, served in restaurants of all ...