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 story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. On a recent first day of class for the Art of Cake ...
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