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, ...

American buttercream — butter, confectioners' sugar, a splash of milk or cream and a bit of vanilla and almond extracts whipped to fluffy perfection — is my go-to frosting for most cakes. Buttercream ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

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 ...

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 ...

To help you with the sizing, the steps will be indicated on a grid. The length of four combined squares equals 1 inch, which means two of the squares is 1/2 inch. If you’re making the fondant ...

When it comes to elaborate cake building and decorating, both marzipan and fondant offer a fountain of whimsical finishes, ...