Cake decorating. “Where flour and sugar become art!” is their tagline – for good reason. “There is pretty much nothing we can’t make out of cake,” said owner Timorie Budge. She’s made a life-sized dog ...

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 ...