From silky fondant finishes to fluffy buttercream swirls, mastering cake decorating is all about technique, tools, and a dash of creativity. Whether you’re rolling fondant without cracks or piping ...

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 ...