Think you can't make a professional looking monogrammed wedding cake? Maybe not. Rianne, from The Art of Dessert, had to give up the pursuit of becoming a pastry chef because of a difficult pregnancy and the premature birth of her son. Now a stay-at-home mom, she spent almost an entire year learning how to bake without using peanuts, seafood, eggs, soy, wheat or dairy because of her son’s multiple food allergies. In addition to her recipes, she gives an amazing step-by-step tutorial on how to make fondant monograms, so simple that if you know your way around rolled fondant and are handy with a child’s paintbrush, you’ll be a master in no time.