by Emily Lee in Recipes, April 21st, 2016
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 Maria Russo in Community, Polls, April 12th, 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.
by Emily Lee in Recipes, April 8th, 2016
No matter if you’re hosting a special-occasion dessert party or simply baking for a Tuesday night at home, cake and pie are go-to treats, and they’re guaranteed crowd-pleasers. But we want to know what it is about cake and pie that makes them so beloved. Cast your vote in the polls below to tell us what you think is the best part of each dessert.
by Guest Blogger in Entertaining, Recipes, March 25th, 2016
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:
by Samantha Seneviratne in Recipes, March 18th, 2016
By Beth Klosterboer
My family gathers together to celebrate someone’s birthday quite often — so often, in fact, that the parties were getting a bit mundane. To make these get-togethers a little more exciting, I began serving reveal cakes.
What’s a reveal cake, you ask? Well, when sliced, it exposes a surprise hiding inside, like the age or name of the birthday girl or boy. It’s really fun to have everyone gather around the dessert table eagerly awaiting the big reveal. The enthusiastic response to the cakes makes every party more fun.
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.
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