A bakery on a tiny island closes, and all of a sudden I have six weeks to pick professional brains, do a test run or two, pack up my kitchen, fly to St. Croix, and make a 3-tiered wedding cake for my oldest girlfriend. Here's Part One of how it all happened.
'Ron Ben-Israel' on Serious Eats
Ron Ben-Israel changed the course of celebration cakes when he threw out plastic columns and satin ribbons and starting molding sugar in unconventional ways. We caught up with him on where creation comes from and what it takes to make it in New York.