by Katie Workman in Recipes, June 22nd, 2016
by Nora Horvath in Community, June 12th, 2016
A homemade birthday cake? You bet. There are few ways to better say “I think you are pretty special” than baking someone a cake from scratch. And the best news is that if you take your time and follow the directions carefully, you’ll be turning out picture-perfect cakes from the get-go. Don’t overmix, and don’t overbake. And check out these easy tips for assembling the cake. (Have you ever heard of a crumb coat? It will change your cake-baking life.) Get ready for open-mouthed gasps of joy and lots of celebrating!
by Amanda Rettke in Recipes, June 2nd, 2016
Easy to make in a hurry, Ina Garten’s light, fluffy doughnuts are a surprisingly healthy version of the classic coffee-shop treat and are this week’s Most Popular Pin of the Week. Ina bakes the doughnuts instead of frying them, which not only turns out a soft, tender finished product, but also keeps you from having to work with messy hot oil. After the doughnuts come out of the oven, Ina dips them in butter and cinnamon sugar to create the sweet and cinnamon-y glaze you know and love.
For more sweet-tooth-satisfying desserts, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: Ina’s Cinnamon Baked Doughnuts
by Maria Russo in Community, May 15th, 2016
Once the weather heats up, the first thing I crave is a homemade banana split: ice cream, strawberry topping and whipped cream, surrounded by bananas covered in hot fudge. A classic for sure.
Turning that classic summertime dessert into a cake was a brilliant suggestion from a good friend who shares the same passion for those amazing flavors as I do! One word of advice: Be sure to time out your recipe. The fantastic frozen banana bites should be made ahead of time and properly chilled before you add them to the cake. You may also notice that I used a canned strawberry pie filling — this was very intentional! It really adds to the authentic banana-split flavor.
Once the cake is fully assembled, it should be eaten right away. Leftovers are not an issue, as it is so good people always want more.
by Emily Lee in Recipes, April 21st, 2016
Tender and fluffy on the inside with layers of buttery cinnamon sugar throughout, The Pioneer Woman’s five-star cinnamon rolls, featured in Food Network Magazine, are the ultimate in morning indulgence and this week’s Most Popular Pin of the Week. After baking the rolls until they’re golden and puffed, blanket them with a sweetened coffee-maple drizzle for an over-the-top treat.
For more sweet-tooth-satisfying ideas, check out Food Network’s Let’s Bake! board on Pinterest.
Get the Recipe: The Pioneer Woman’s Cinnamon Rolls Featured in Food Network Magazine
by Emily Lee in Recipes, April 15th, 2016
As you peel back layers of winter wool, consider shedding your offset spatula from your baking arsenal too. This spring, it’s all about the “naked cake” — a low-fuss creation with exposed sides that’s perfect for the baker who simply cannot waste time on impeccably frosted edges. As much as we love a thick coat of icing, we’re just as excited by the abundance of fresh fruit now at the markets — and the myriad opportunities fruit presents for dressing up spring desserts. When diced or sliced thin, pineapple, banana and fresh berries can all double as sweet jewels for dressing up layer cakes. It would be a true gaffe to cover them up, which is why these pretty cakes are letting their middles show.
Strawberry shortcake meets strawberry-rhubarb pie in this spring dessert mash-up. No need to frost down the sides of the cake — it’s much prettier if you let the strawberries and rhubarb peak out through the center.
by Emily Lee in Recipes, April 8th, 2016
Easy, versatile and wildly unappreciated by the calorie-conscious, pound cake is the sweet star of bake sales and brunches alike. But no matter the audience, this old-school cake captivates with its uniquely rich and dense texture. Its name comes from the traditional recipe that calls for a pound each of flour, butter, sugar and eggs — though the name “pound cake” is now synonymous with any buttery cake prepared in a loaf pan or Bundt mold. Choose one of our crowd-pleasing recipes, then use it as a canvas for ice cream, caramel sauce, fresh fruit or glaze.
A classic pound cake should live up to its name, so don’t be surprised to see a whole pound of butter in the ingredients list of this Purely Pound Cake recipe. If you aren’t serving the cake right away, wrap it in parchment paper to help keep it moist.
Fluffy, sweet and sinfully easy, cream cheese frosting is a baker’s best-kept secret for elevating almost any treat from “good” to the realm of outstanding. This Cream Cheese Frosting from Food Network Kitchen is a classic, tried-and-true recipe of unsalted butter and cream cheese at room temperature, combined with powdered sugar and vanilla extract. Enjoy the frosting in its purest state, or jazz it up with different mix-ins like lemon juice and shredded coconut. Before applying it to baked goods, it doesn’t hurt to do a quick taste test to check for smoothness and the right fat-to-sugar ratio … Just remember to leave enough in the bowl to cover your cake.
Here are a few of our favorite applications: