On the left is a tall rainbow-layered cake with alternating chocolate and vibrant colored stripes, topped with flowing ...

Long snubbed by serious pastry chefs, the most malleable of icings is making a comeback. Fondant and marzipan fruit top vanilla sponge- and chocolate blackout cakes created for T by Sarah Hardy, the ...

A great chocolate cake goes like this: Start with a layer of devil’s food cake, nearly obsidian dark from Valrhona cocoa powder. Then add a thick strata of buttercream, another of chocolate crémeux, ...

Salted caramel: In a medium to large sauce pan, combine granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add butter; once melted, ...

Note: Adapted from “The Gourmet Cookbook, Volume 1.” Ice this cake immediately after you make the icing and serve soon after preparing. 1. Heat the oven to 350 degrees. Line 3 baking sheets with wax ...

The perfect caramel cake is many things. But ask any professional Southern baker to describe it and they will first tell you ...

Smith Island, one of the hundreds of islands in Maryland, is home to fewer than 400 residents. Nestled in the Chesapeake Bay, ...

The Diner Cake at Dessert Gallery is a thing of undeniable beauty — three layers of buttery yellow tablets lavished with a thick robe of chocolate frosting. Its flavors of moist crumb and deep swirls ...

The traditional cake—fluffy white sponge, clouds of whipped cream, and bright red strawberries—even mirrors the colors of ...