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 ...
cake surrounded by fondant decorations - Betsie Van Der Meer/Getty Images Have you ever wondered what pastry chefs use to make such ornate decorations? Or how they make almost lifelike cake toppers ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results