If you are a sweets gal like I am, you’ve probably had your fair share of fondant—whether you know it or not. It can be polarizing, but when made well, it can elevate a cake or pastry, especially if ...

If you've gotten to the point where you are debating the choice between rolled and poured fondant for your cake you are crossing over the threshold to serious baking. Fondant is a relatively ...

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 ...