Even the most fastidious pastry chef (I may or may not have two pairs of culinary tweezers, X-Acto knives, and a protractor in my kitchen drawer) can acknowledge the charm of an imperfect-looking ...

Slight problem, though – I’ve never attempted a three-tier cake before. What are ‘dowels’, and must I buy ‘icing smoothers’ to get this right? I need someone with experience to help me… someone who ...