Some cakes are simple, requiring only a smear of frosting over top. Others are more elaborate, with layers, tiers, or even those Buddy Valastro-style constructions with sugary miniatures all over it.
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, ...
Four-tier fondant-covered cake with sugar ropes and handpainted details, $9 per slice, Jenny’s Wedding Cakes; flat-printed menu, price upon request, À Deux; five-piece gold-plated place setting, $110, ...
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Fondant Vs. Marzipan: Which Is More Reliable For Your Prettiest Cake?
When it comes to elaborate cake building and decorating, both marzipan and fondant offer a fountain of whimsical finishes, ...
What is a cake without its fondant? The fondant is what adds beauty to cakes. Making fondant requires a precise technique; it needs to be smooth and preferably have a clean finish, as it can make or ...
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