This is unashamedly rich and luscious. Firstly, coffee and walnuts have a great affinity; secondly, so do coffee and creaminess; and thirdly, because the cake is soaked in coffee syrup, it's also meltingly...
This sponge cake uses Delia's all-in-one method.
This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.
Author: Martha Stewart
Do-it-yourself stencils make it a cinch to create graphic patterns on a cake -- or several. These four-inch versions look great as a group.
Author: Martha Stewart
This sunny cake is coauthor Victoria Pearson's go-to dessert. "I always have a surplus of citrus," she says, "and it's super-easy." The inspiration was an old French recipe that used oranges--but she swapped...
Author: Martha Stewart
Once cooled, individual Pineapple Upside-Down Cakes can be immediately turned out onto pretty dessert plates for serving.
Author: Martha Stewart
Dated? Old-fashioned? Maybe, but our tasters all gave it the thumbs-up and said please include it
Satisfy any sweet tooth with this decadent dessert from award-winning pastry chef Alain Roby of the Chicago Hyatt. On"The Martha Stewart Show," Alain and Martha used a larger version of this recipe to...
Author: Martha Stewart
There has been much debate about the title of this recipe. 'Damp' is not the usual adjective to describe a cake, but a recent group of tasters nodded in assent - it does kind of say it. Its texture is...
Gateau Saint-Honore is a classic French cake named for the patron saint of pastry bakers; this dessert comprises several challenging recipes.
Author: Martha Stewart
A classic yellow genoise sponge is just the thing to make our Strawberry and Pistachio Ice-Cream Cake shine.
Author: Martha Stewart
Celebrate Independence Day with a star-studded explosion of berries and cream.
Author: Martha Stewart
This recipe, from Cynthia Avice of Lusby, Maryland, calls for a cup of freshly brewed coffee to be added to the batter. You won't taste it in the finished cake; the coffee is there to intensify the flavor...
Author: Martha Stewart
Two sponge cakes are cut in half and layered with vanilla whipped cream and fresh berries for this four-tiered masterpiece that's just right for celebrating Mom.
Author: Martha Stewart
This simple cake, a favorite in chef Jean-Georges Vongerichten's home, achieves moist texture from the addition of almond flour. This recipe comes from his cookbook, "Home Cooking with Jean-Georges."
Author: Martha Stewart
Strategically placed berries make this rich, creamy, and indulgent dessert even more memorable. Cut into diminutive squares, the patriotic cake affords guests equal opportunity in their pursuit of the...
Author: Martha Stewart
A very easy-to-follow recipe for a Chinese dim sum favourite, ma lai gao (馬拉糕), or Chinese steamed sponge cake, that's extremely soft and springy, fluffy, and tasty! (Adapted from source: 'Nonya...
Author: Celia Lim
The powdery softness of confectioners' sugar gives this cake an especially velvety crumb. For an especially interesting design, use a variety of open- and closed-star tips when piping the trees on top...
Author: Martha Stewart
This cheesecake really makes a statement, thanks to its unexpected square shape and the neat rows of gorgeous, glossy poached apricots. There's no crust -- you just mix the batter and bake it in a square...
Author: Martha Stewart
Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting is a super moist cake baked to perfection and topped with an easy stove-top caramel sauce frosting!
Author: Angela
Fruit purees flavor and tint each of the five cake layers naturally, but gel-paste food coloring can be added to each to really amp up the rainbow effect.
Author: Martha Stewart
Our version of the German specialty is wonderfully left to the elements, rather than shrouded in whipped cream and chocolate shavings. Tow layers of chocolate sponge cake (or genoise) -- brushed with a...
Author: Martha Stewart
This kid-pleasing confection has a sweet secret: chocolate-marshmallow icing inside. Cereal bits give it a festive trim. Prepare the Basic Crisp-Rice Treats, then follow the molding instructions below...
Author: Martha Stewart
It's your favorite fudge in the form of an incredibly delicious chocolate fudge cake that is sure to be your new dessert addiction! It is a truly easy-to-make cake with a thick, fudgy frosting to...
Author: Angela
A favorite flower of the Victorians, the sweet pea was thought to represent delicate pleasures. Exquisite buttercream renditions of the flower grace this layer cake. A beaded icing "frame" gives them the...
Author: Martha Stewart
This recipe for vanilla-buttercream frosting should be used on this delicious chocolate cake recipe.
Author: Martha Stewart
In Kentucky and its environs, this dessert once served as a wedding cake; neighbors and friends might have each brought a layer, and the hosts would add the filling. We plumped up dried apples in cider...
Be warned: If you serve this delectable treat as a birthday cake, you'll be starting a tradition.
This combination of tangy grapefruit and sweet pound cake comes to us from McCharen Pratt of Jackson, Mississippi.
Author: Martha Stewart
These Square Pumpkin-Cake Petits Fours with Honey-Chocolate Glaze are perfect for serving at your haunting Halloween bash or for topping off your Thanksgiving menu.
Author: Martha Stewart
Quick-cook oats add extra fiber and texture to this rich chocolate dessert from Kathleen King, owner of Tate's Bake Shop.
Author: Martha Stewart
You know what comes out when there's a full moon, don't you? Yup: incredibly frightening (read: delicious and chocolaty) "werewolf paws." If you use store-bought frosting and madeleines, you can whip these...
Author: Martha Stewart
In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it's much easier,...
Laura Werlin uses chevre -- a goat's-milk cheese with a rich, tangy flavor -- as an alternative to cream cheese in her rendition of a classic cheesecake.
Author: Martha Stewart
Build yourself a golden Lemon-Thyme Tower Cake featuring layers of rich, tart lemon cake filled with lemon-thyme pastry cream and decorated with slices of sweet candied lemons for a dessert that is equal...
Author: Martha Stewart
You will need molding clay to make windowpanes. Use windowpanes as soon as possible after making them; if stored, they become impossible to work with. Make the caramel syrup once the molds are ready.
Author: Martha Stewart
This festive dessert makes a beautiful addition to your holiday feast.
Author: Martha Stewart
Fresh, edible flowers add drama and romance to a cake. Here, pansies make a gorgeous crown for simple four-inch ganache-coated cakes.
Author: Martha Stewart
This pastel-hued dessert, inspired by the classic bread-and-berry summer pudding, is appealingly homey. When you carry it to the table, guests may be tempted to dip their fingers into the swirls of whipped...
Author: Martha Stewart
Find the best summer dessert recipes only at WomansDay.com, such as the perfect chocolate pie, the Chocolate-Raspberry Ice Cream Pie. Check out WomansDay.com's Chocolate-Raspberry Ice Cream Pie Recipe,...
The beer - dark stout (Guinness, Murphy's or similar) - gives this cake an extra dimension, and the icing is so good it can be used on other chocolate cakes.
A light, moist, buttery and tangy lemon raspberry cake which can be baked as muffins and cupcakes as well. (Adapted from source: Williams-Sonoma 'Dessert of the Day - 365 Recipes for Everyday of the Year'...
Author: Celia Lim
"My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely."
This recipe is loosely based on the French tarte Tatin -- sliced apples, butter, and sugar on a large pastry crust -- but we kept our apples whole.
Author: Martha Stewart
This is a dreamy chocolate chiffon cake! With real chocolatey flavour from natural cocoa, this cake is moist and super fluffy. It tastes fabulous dusted with icing sugar, frosted with chocolate buttercream...
Author: Celia Lim
Author: Martha Stewart