dICEd Blog Listing

Chef Rory adds texture to the dish with an oat biscuit rather than the traditional graham cracker crust, combines cream cheese and Brillat-Savarin cheese, and tops the pastry with fresh strawberry...

She advises freshly shred carrots for moisture, weighing out each layer so the cake is level throughout and ultimately letting the frosting harden in a fridge so the cake is easy to slice. Chef Tracy...

I can make flowers from fondant, gum paste, modeling chocolate, tempered chocolate, bean paste or cold porcelain. And while few cake decorators touch it, I can pull and blow sugar into stunning...

One of the secrets of Chef Penny's recipe is overemphasizing the coconut flavor with high-quality canned coconut milk for richness, coconut extract and toasted coconut. There's plenty of pineapple in...

In 2014, Nevia Giles (Pastry, '14) left a 13-year career in utility consulting to pursue her passion for Pastry & Baking Arts at ICE. She baked for her friends and family as a hobby and had already...

Tania moved to New York from Jakarta, Indonesia, in February and started career classes at the Institute of Culinary Education in March to pursue a path to cake artistry. For her first Independence...

Since 1995, Wendy has been a contributing editor for Martha Stewart Omnimedia. Dozens of Wendy’s cake designs have adorned the cover of Martha Stewart Weddings magazine, and she co-authored “Martha...

Though she’d never made a pie or cake, Yi applied an ancient Chinese wedding pattern that symbolizes good luck to her cranberry pie’s crust and blew the school’s faculty and students away with the...

When Olivia was a toddler allergic to eggs and milk, her mom — unaware of any nut allergy — wiped a knife clean between cutting a peanut butter and jelly sandwich and Olivia’s cream cheese and jelly...

Fashion is one of my most favorite forms of inspiration, and ruffles and pleats come straight off the runway. As such, there are many interpretations of each treatment, from tight and formal to random...

Before you begin, here are my favorite pro tips for success: Use some shortening to make the cake a brighter white, which also makes it easier to color. If you prefer butter, you can substitute the...

With the right tools and an expert teacher, it can be. That’s why ICE + Wüsthof have partnered to present a new knife skills video demonstrating the proper knife and technique for splitting a cake...