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 ...
I’ve never been much of a frosting person. I like cake just fine, but I don’t get excited about the idea of a cake covered in mounds of buttercream. The exception for me has always been cream cheese ...
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