LITTLE ROCK (KATV) — Natalie Madison with Art is in Cakes teaches the basics of blown and pulled sugar. She says, it all starts with a mass of molten sugar and a sugar pump. Blow a bubble into the ...

Natalie Madison owner of Art Is In Cakes and cake decorating instructor. Art Is In Cakes is a combination of studio bakery, a supplier for all things related to cake decorating, cookie decorating, and ...

The simple act of substituting brown sugar for white sugar in recipes creates a cascade of changes that extend far beyond what most home cooks realize. This seemingly minor ingredient swap transforms ...

Whether you want to elevate cocktails or add a fancy topper to your desserts, there's one easy way to do so: blown sugar. Unlike homemade spun sugar made by cooking and spiraling sugar around a stick, ...