by Samantha Seneviratne in Recipes, March 18th, 2016
by Allison Milam in Recipes, March 17th, 2016
A Bundt is the perfect cake to make when you want a beautiful showstopper without the fuss of frosting, layers or intricate decorations. It emerges from its namesake pan looking golden and gorgeous every time; a simple glaze makes the cake even more mouthwatering. But the key to a perfect Bundt is to make sure its interior is just as wonderful as the outside. With so little adornment, there are fewer ways to hide mistakes. Turns out, the secret to a light-textured, moist and flavorful cake is all in the mixing technique.
Well, to be specific, it’s all in the way you cream the butter and sugar. Sure, sweet butter, tangy buttermilk, fragrant orange zest and plenty of poppy seeds add deep flavor, but proper technique is the key to a fine, tender crumb.
by Amanda Rettke in Holidays, Recipes, March 15th, 2016
Hey, if you’re going to go to the trouble of sifting, measuring, whisking, preheating, baking, layering, frosting and slicing (we’re exhausted just typing all of that) to get your cake fix, it better be worth it. So when it comes to picking just the right recipe, you better go for one that’s tried-and-true. The people have spoken, and these freshly baked beauties totally deserve their place on a pedestal. As of this moment, these cakes have a seriously stunning amount of shining reviews (and the numbers are only going up).
2,014 Reviews: Beatty’s Chocolate Cake
The numbers don’t lie. Thousands of fans agree that Ina Garten’s chocolatey dream of a cake (pictured above) is simply the best. It achieves a deeply decadent richness with a secret-weapon ingredient: a cup of freshly brewed coffee in the batter.
by Maria Russo in Recipes, January 30th, 2016
One of the most-colorful symbols of St. Patrick’s Day is the pot of gold at the end of the rainbow. I set out to make a cake that incorporated a little of both: the bright, bold colors of the rainbow as well as the mysterious gold at the end! This cake has a simple buttercream rainbow design complemented with gold sprinkles around the upper edge. But that is not where the fun ends — once you cut into the cake you will see three beautiful golden ombre layers!
by Samantha Seneviratne in Recipes, January 12th, 2016
Meal planning over the weekend for a few nights’ worth of dinners during the week indeed has its merits; after all, who doesn’t want to come home to a nearly-ready-to-eat meal? But you know what’s perhaps even more enticing than supper at the ready? Dessert at the ready. Take a few hours today to prep one of these over-the-top indulgences — think towering chocolate cake, the easiest chocolate chip cookies and buttery lemon bars worthy of citrus season — and get set for some sweet treats during the week when the craving hits.
by Samantha Seneviratne in Recipes, January 5th, 2016
I’m a pistachio fiend. I love pistachio ice cream, pistachio cakes and pistachio candies. I even use bright-green pistachio oil to make delicious salad dressings. Honestly, I don’t think I’ve ever met a pistachio I didn’t like. Read more
by Samantha Seneviratne in Recipes, December 29th, 2015
At first glance, this may just look like your average vanilla cake with chocolate frosting. But it’s so much more than that. I’ve enhanced the classic to make a snack cake worth talking about.
by Maria Russo in Holidays, Recipes, December 7th, 2015
This is my very favorite gluten-free cake base. I use it all the time. I’ve made it into lovely layer cakes, Boston cream pie, perfect petit fours and every upside-down fruit cake that you can imagine. The key to its perfect tender, buttery crumb is almond flour — my secret weapon for gluten-free baking.
by Allison Milam in Recipes, November 12th, 2015
As you shuttle from at-work celebrations to cocktail parties and host casual family gatherings and the elegant Christmas Eve feast alike, there’s no shortage of opportunities to indulge in your favorite fare during the holidays. But perhaps the best, most-decadent dishes come not from the savory buffet, but rather from the dessert table, in the form of decadent cakes, cookies, trifles and fudge. Check out Food Network’s favorite holiday desserts below, each a wow-worthy pick sure to satisfy your sweet tooth.
Gingerbread and Lemon Curd Trifle with Blackberry Sauce
Bobby Flay celebrates the beloved flavor combo of gingerbread and lemon in his layered trifle, featuring a crimson-colored blackberry sauce, which he whirls in the blender for smooth results. Follow Bobby’s lead and save time in the kitchen by opting for store-bought lemon curd; it brightens up the fluffy whipped cream layers in his big-batch dessert.
by Amanda Rettke in Recipes, October 28th, 2015
Crunchy carrots may be a go-to for snacking, but this in-season root vegetable brings a whole lot more to the table when it’s brought into your baked goods. As you load up your Thanksgiving menu with carrot side dishes, don’t forget that carrots can also be grated and integrated into moist, luscious and comforting cakes. Each of these amazing carrot cakes comes with the mandatory slathering of creamy cheese frosting, as well as its own unique spin.
Make Food Network Kitchen’s decadent, three-layer Carrot Cheesecake the crowning element of your Thanksgiving dessert spread. It’s a sweet mash-up of spiced carrot cake, rich cheesecake and a smooth sour cream topping, and you can learn how to make it from start to finish here.
I’m going to make you a promise: This pumpkin cake will impress everyone who tries it. It will fill your kitchen with the sweet smell of homemade caramel sauce, the gentle and comforting spices of fall, and a warmth that cuts right through a bitterly cold wind. People often ask me for the recipe, and like a good Midwestern girl, I am happy to share!