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 ...

She explains: “My goal was to apply our pastry philosophy, focused on clean, not-too-sweet flavors and harmonious textures, to the construction of layer cakes. After several months of testing, I ...