This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. On a recent first day of class for the Art of Cake ...

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 ...

Domed cakes can be frustrating, especially when you want a perfectly flat surface so you can layer cake tiers and add icing. The good news is that there's an easy fix. By using one straightforward ...