Author: Kemp Minifie
Author: Mary Cech
Author: Sarah Smythe
Author: Todd Davies
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: Cory Schreiber
Author: Diane Rossen Worthington
A fragrant peach and berry filling is topped with slightly crunchy, gingery biscuits. You'll notice that the biscuits contain grated hardboiled egg yolk: It adds some body.
Author: Claudia Fleming
Author: Lorri Lanning
Author: Victoria Granof
Author: Sue Knechtel
Wheat germ lends a good dose of vitamins to these delicious, kid-friendly muffins, while boosting the nutty flavor.
Author: Ashley Christensen
Author: Abigail Johnson Dodge
Author: Lori Longbotham
Author: Lori Longbotham
Author: Bon Appétit Test Kitchen
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Author: Shelley Wiseman
Author: Kay Chun
Author: Basha F. Gelman
Author: Elinor Klivens
One of my favorite dishes at Brazil a Gosto, chef Luiza Trajano's elegant restaurant in São Paulo, is a baked cocada (a coconut candy made of coconut and sugar cut into squares) with lemon sorbet. It...
Author: Leticia Moreinos Schwartz
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Author: Debbie Arnold
Author: Gina Marie Miraglia Eriquez
Author: Amelia Saltsman
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.