In this episode of In the Kitchen with Matt, I will show you how to make fondant, more specifically marshmallow fondant. This ...

American buttercream — butter, confectioners' sugar, a splash of milk or cream and a bit of vanilla and almond extracts whipped to fluffy perfection — is my go-to frosting for most cakes. Buttercream ...

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 ...

In this episode of In the Kitchen with Matt I will show you how to make chocolate covered strawberry fondant roses. This easy recipe for fondant roses is really creative, perfect for Valentines Day or ...

This edible sugar dough is the key to making elaborate decorated cakes. Alexandra Domrongchai is a food and travel writer based out of New York. With years of experience in the restaurant industry, ...

To help you with the sizing, the steps will be indicated on a grid. The length of four combined squares equals 1 inch, which means two of the squares is 1/2 inch. If you’re making the fondant ...

Researchers have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. They combine a controlled kneading machine with light microscopy to precisely ...