Velvet, satin, chiffon—the list goes on and on.
. “If you’ve ever made a cake using all the right ingredients, but say you didn’t use bleached flour and your cake fell in the middle and the texture was coarse—suddenly you’d realize that it has an awful taste.”
“I like to say I went from draping fabric to draping fondant,” Beranbaum says. “All the skills I learned as a craftsperson were transferable to baking. It was kind of a logical thing to use fabric because fabric is so visual and textural, as are a lot of cakes and cookies and pies and tarts.” “People can be in different professions, but when they’re interested in beauty and form and shape and taste, there are deep connections between artists of different forms,” Beranbaum adds.
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