Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a 30cm x 23cm (12in x 9in) traybake tin with baking parchment, and pour in the vanilla Genoise cake mixture. Bake for 15-18 minutes or until ...

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 ...

Researchers have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. They combine a controlled kneading machine with light microscopy to precisely ...

A delightful duo of creative desserts! One is a moist cake topped with chocolate drizzle, truffle balls, and cute fondant ...