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, ...

Spread the love“`html When it comes to celebrating special milestones, few things are as universally cherished as a birthday cake. Whether it’s a child’s whimsical party or an elegant adult gathering, ...

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 ...