Make this cake, have no regrets.
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This cake was awarded the title of Norway’s National Cake a few years back.
Flourless baking has never tasted so good.
There was a time in the history of food when cakes were only made with yeast. Bakers used the yeast that naturally collected on the top of beer to mak...
We're on a quest for tender, fluffy cake, at just about any cost.
There are a lot of great way to eat peaches: in cobblers, as ice cream, or garnishing your cocktails. You really can't go wrong when you're dealing wi...
This is the kind of dessert you make for someone REALLY worth it.
Because you can never have too many options when it comes to this dessert.
With poached pears and whipped cream.
Don't forget the whipped cream.
Serve this one with a strawberry and rhubarb compote.
Never have baked goods looked this cute.
Towering layers of tropical sweetness.
With chocolate, blueberries or crumble.
Just please don't smash this cake like a traditional piñata.
These individual Mango Cakes are my offering to you during the celebration for the Year of the Snake.
By Lynn Andriani
These beginner-friendly recipes will have you turning out sweet, timeless desserts in a flash.
Even if your dessert approach is...
Learn how to make this gorgeous cake from blogger Hungry Rabbit.
Hint: They're adorable AND delicious.
I've been making banana muffins for years (aka "happy cakes") but have been craving a good banana cake that is light and slathered in butter cream i...
With orange essence and fresh fruit on top.
It's espresso spiked for an extra boost of caffeine.
If you take a look at Pinterest, you'll quickly notice one trend: everything is ombre. On the forefront of that trend is the ombre cake -- and we just...
I get cravings for molasses things--not gingerbread (too wintry), but the kind of cakey stuff that's inside a shoofly pie, but without the pie's crust and the wetness.
If you ask us, it doesn't make any sense that you only get one birthday cake a year. Sure, celebrating your birthday once each year makes sense, but h...
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