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 ...
Indian royal icing artist Prachi Dhabal Deb’s appointment at Oxford marks a global milestone for edible art. Some heroes arrive without a spectacle, shaped instead by patience, precision, and a deep ...
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