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 ...
It stands almost two metres tall and weighs well over 75 kilograms. Its central “skeleton” is made of styrofoam, the rest was created from 63 kilograms of fondant, seven kilograms of chocolate fondant ...
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