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 ...

There are desserts and then there are works of art. It’s even hard to imagine how to eat them. Each cake in this article is a real masterpiece, where every detail — from weightless sugar bubbles to ...