Author: Mary Bergin
Author: Rebecca Rather
Author: Gabrielle Hamilton
Author: Don Pintabona
Author: B. Smith
Author: Paul Grimes
This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.
Author: Gabrielle Hamilton
Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the...
Author: Bill Telepan
Author: Mary Nearn
Author: Abigail Johnson Dodge
Author: Gina Marie Miraglia Eriquez
Author: Lisa Zwirn
Author: Andrea Albin
Author: Tracey Seaman
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse...
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic...
Author: Rochelle Palermo
Author: Allysa Torey
Author: Gina Marie Miraglia Eriquez
Author: Joanne Chang
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Author: Lori Longbotham
Author: Barbara Steinberg
Author: Susan Elizabeth Fallon
Author: Colin Cowie
No one really knows just whose idea it was to use a sponge cake crust for Junior's cheesecake. It worked, and that same recipe continues to work today.
Author: Alan Rosen