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 ...

One look at a marbled cookie, and you'll be inspired to make one for yourself immediately. But the question is, how do get such a perfect and realistic marble effect? The answer is simpler than you ...

Add Yahoo as a preferred source to see more of our stories on Google. Depending on who you’re talking to, the terms “frosting” and “icing” might be used interchangeably, or they might mean two totally ...

At République, the bell tower-topped church of a restaurant on La Brea Avenue that was once Campanile, there are many things you could order for dessert after you’ve polished off chef-owner Walter ...

This spectacular dessert is kind of like a flourless chocolate cake in a ceramic bowl. At the restaurant, the dessert arrives at your table hot from the oven, strewn with hazelnuts and topped with a ...