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 ...
SYRACUSE, N.Y. -- On your wedding day, you can have your cake and eat it too. For our next episode of Weddings 101, we visit two Central New York bakeries to learn what’s trendy in the world of ...
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