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 ...

Rai Mincey is a food writer and baking enthusiast whose focuses include culinary history, seasonal cooking, and Southern cuisine. She splits her time between Birmingham, Alabama, and Tulum, Mexico.

For special occasions and birthday celebrations, there’s no better dessert than a perfectly decorated layered cake. But with ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Despite the fact that I’m a cooking editor, I don’t have much experience with ...