It’s a universal law that a lovely loaf or bundt cake must be topped with a simple icing drizzle. Although simplicity doesn’t have to mean flavorless, most powdered sugar icings are, sadly, completely ...

Let's face it, when you're whipping up a batch of cupcakes, store-bought frosting is a lifesaver when you're in a time crunch -- nothing wrong with that. Sometimes, though, you need to add some ...

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 ...