I’m showing you my process for creating a fondant champagne bottle topper, perfect for adding a festive touch to cakes. I use a special fondant cutter, mix custom colors, and add edible glitter and ...
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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