Author: Yotam Ottolenghi
Author: Ellen Lebow
Author: Melissa Roberts
Author: Elizabeth Falkner
Author: Bon Appétit Test Kitchen
Author: Martin Picard
The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to...
Author: Matt Lewis
Author: Colleen Patrick-Goudreau
Author: Melissa Roberts
Author: Lori Longbotham
This ice box cake is fancy enough for company yet so easy to make.
Author: Molly Baz
For birthdays, dinner parties, and celebrations, ditch the boxed mix and add this recipe to your repertoire. An egg yolk-only batter gives the cake a sturdier structure than a classic white cake and lends...
Author: Katherine Sacks
This recipe is from The Cupcake Diaries, a cookbook from the founders of the Georgetown Cupcake franchise and former stars of the hit TLC series DC Cupcakes.
Author: Sophie Kallinis LaMontagne
Author: Jeni Britton Bauer
Author: Ian Knauer
An easy Butter Cookies recipe
Author: Shelley Wiseman
Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Author: Melissa Hamilton
Author: Miriam Chandler
Author: Bon Appétit Test Kitchen
Author: Ruth Cousineau
Author: Marcel Desaulniers
Author: Linnea Johansson
This impressive, summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge cake is made with melted butter for a more tender, flavorful base.
Author: Anna Stockwell
Author: Martha Hall Foose
I was searching for a Vanilla Cake recipe for a friend's birthday and could not find what I wanted, so I combined a few recipes and came up with a very moist, flavorful cake. This recipe includes the cake...
Author: Elaine
Author: Susie Theodorou
Author: Janet McCracken
Author: Susan Herrmann Loomis
Make and share this Chex Funfetti Cake Batter Buddies recipe from Food.com.
Author: dawn2701
Author: Shelley Wiseman
Author: Alice Medrich
Adding pretzels to the caramel gives these over-the-top bars a crunchy texture and salty-sweet finish.
Author: Gina Marie Miraglia Eriquez