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 ...

Fondant can turn a simple cake into a stunning showpiece, but it often intimidates bakers. With the right preparation, tools, and techniques, anyone can achieve a flawless finish. From smoothing and ...