Last week we learned the basics with fondant and how to create shapes and designs. This week we are taking our fondant skills to the next level by covering a cake with it. Don’t just stop decorating ...
Pam McNeal was probably the only person in the Cabela’s in Hamburg hunting for confectionary inspiration. McNeal, a cake decorating supervisor at Shady Maple Farm Market in East Earl, had a wedding ...
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 ...
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