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Moist Yellow Cake

An easy Moist Yellow Cake recipe. This is my favorite recipe in the book. I use this cake more than 85% of the time. It's always delicious. The Soft as Silk brand of cake flour gives best results.

Fresh Coconut Layer Cake

Nothing says festive as eloquently as a towering white coconut cake, and this particular one is breathtaking. Better yet, it's delicious-we've brushed each layer with a syrup made from coconut water and...

Author: Ruth Cousineau

Mushroom Strudel

Author: Paul Grimes

Lemon Raspberry Wedding Cake

Author: Melissa Murphy

White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream

White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream

All Occasion Downy Yellow Butter Cake

If I had to choose among all my cakes, this one would win first place because it is delicious by itself yet versatile enough to accommodate a wide range of buttercreams. The cake combines the soft texture...

Author: Rose Levy Beranbaum

Sausage Rolls

An easy Sausage Rolls recipe

Author: Darren McGrady

Three Layer Berry and Brown Sugar Pavlova

By its very nature, a Pavlova is a little wild-as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts...

Author: Maggie Ruggiero

"Top Tier" Devil's Food Cake with Sour Cream Fudge Frosting

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

Garam Masala Deviled Eggs

Author: Kristine Kidd

Ramos Gin Fizz

Author: Eben Freeman

Chandon Brut Mojito

The minty mojito is taken to a sparkling new level with this variation on a tropical themed drink. It is remarkably refreshing-an excellent opening act for an evening of fun and fine dining.

Author: Jeff Morgan

French Macarons with Raspberry Rose Buttercream

To create patisserie-perfect macaroons, Sandra Holl uses very finely ground almond flour. To remove the larger pieces, sift the flour before using.

Author: Sandra Holl

Butternut Squash, Ricotta, and Sage Crostini

This one's got it all: bright fall colors and sweet-savory appeal.

Author: Bon Appétit Test Kitchen

Spinach Puffs

Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that good.

Author: Bon Appétit Test Kitchen

Blackberry Buttermilk Cake

Author: Melissa Roberts

Strawberries with Zabaglione

Author: Shelley Wiseman

Nojito

Author: Denise Gee

Mac & Cheese Cupcakes

Author: Rebecca Miller French

Tangerine Ginger Caipirinhas

Author: Amber Levinson