Use this Swiss Meringue Buttercream recipe for our Number-Themed Mini Birthday Cupcakes, "Who's Counting?" Birthday Cake, or Pastel Layer Cake.
Author: Martha Stewart
This beautifully textured cake is soft, crumbly, and crunchy all at once-a crowd-pleasing dessert you can serve all year. Semolina flour gives the light and tender interior a bit of heartiness, and almond...
Author: Martha Stewart
We're used to seeing cakes and confections cheerfully decorated to resemble Easter eggs, but rarely do we see ones that take the mimicry so literally. These individual pound cakes, baked in egg-shaped...
Author: Martha Stewart
Dated? Old-fashioned? Maybe, but our tasters all gave it the thumbs-up and said please include it
A simple cake that looks fancy (thanks to a decadent chocolate glaze) is perfect for the novice baker. If you have extra glaze, pour it into a jar and place it in the refrigerator for up to 6 weeks. Use...
Author: Martha Stewart
This coffee cake may take longer to make than others, but the results are worth it. Freeze one for later.
Author: Martha Stewart
Chocolate and mint is one of the most timeless flavor combinations-and it really shines in this bundt cake recipe. Cake flour is the key to keeping each slice super light and fluffy.
Author: Martha Stewart
Top this cake with both Honey-Gingerbread and Molasses-Gingerbread Cookies. See Shaped Gingerbread Cookies for how to make the gingerbread men. Because you will use the molasses-gingerbread dough for the...
Author: Martha Stewart
The fruit on top of this cake is finished with a generous sprinkle of coarse sugar -- so when it's baked, it's like a big, crunchy muffin top.
Author: Martha Stewart
Martha's daughter Alexis loves to make this festive banana-coconut cake for special occasions. Martha prepared this cake on Martha Bakes, episode 504.
Author: Martha Stewart
This great cake was adapted for "The Martha Stewart Show" from a recipe written by Martha Washington.
Author: Martha Stewart
A walnut-flecked olive oil cake, served with Apple Compote, Candied Walnuts, and creme fraiche, makes a satisfying coda to dinner.
Author: Martha Stewart
This light, moist sponge cake is simple to make. The subtle almond flavor complements our Stone-Fruit Trifle with Lemon Mousse nicely.
Author: Martha Stewart
Twelve batches of Moist Yellow Cake batter are needed to yield two 6-inch round layers, two 10-inch layers, and two 14-inch layers. Fill each 6-inch pan with 1 3/4 cups of batter. Fill each 10-inch pan...
Author: Martha Stewart
Drizzle slices of this aromatic bread with warm clover honey.
Author: Martha Stewart
Good for beginners, the piped buttercream daisy decoration on this cake requires only two pastry tips and no complicated curves. Scoring the cake first gives it graphic appeal and makes it easy to space...
Author: Martha Stewart
One bite and you'll know why these cake squares, which are kosher for Passover, are such crowd-pleasers. The dessert's caramel glaze and nut topping make them truly special.
Author: Martha Stewart
A rustic polenta cake is studded with red grapes and rosemary.
Author: Martha Stewart
Although some cheesecakes are made with ricotta, we prefer cream cheese for its smooth texture and luxurious taste. Cream cheese is itself an American classic, invented in the nineteenth century by a dairy...
Author: Martha Stewart
Martha takes tres leches cake to the next level by adding yet another milk. The vanilla-flecked batter is enriched with milk powder, whole milk, condensed milk, and evaporated milk. Finish with whipped...
Author: Martha Stewart
Come to the bright side for dessert with this beautiful cheesecake that could moonlight as a centerpiece. The juicy, sweet-tart mixed citrus segments that are placed on top balances the creamy, gingerbread-spiced...
Author: Martha Stewart
The realistic -- and edible -- poinsettia, made from white chocolate and marzipan, adds dramatic flair.
Author: Martha Stewart
Chef Brad Farmerie calls his mother's Thanksgiving Pumpkin Mousse Cheesecake recipe a "home run"-try it as a decadent alternative to pumpkin pie.
Author: Martha Stewart
We love this crown of glazed cream puffs, but the cake is also great without them.
Author: Martha Stewart
Two types of squash give this sweet snacking cake incredible moistness and distinctive flavor; pistachios and fennel seeds offer more flavor and contrasting texture.
Author: Martha Stewart
Though gateau is French for "cake," this recipe -- a sweet, tart variation on traditional layer cake -- is made without eggs or flour, from renowned chef Anne Willan.
Author: Martha Stewart
This luscious chocolate dessert is covered with ganache and topped with fluffy meringue.
Author: Martha Stewart
Author: Martha Stewart
Layers of Cognac custard and warm pears are stacked between slices of gingerbread to create a dessert that's a perfect ending to your holiday feast.
Author: Martha Stewart
The white shade of this frosting belies the fresh mint flavor, which is achieved by steeping fresh mint in milk when making the custard base, and then adding extract at the end for extra intensity. Use...
Author: Martha Stewart
A very easy-to-follow recipe for a Chinese dim sum favourite, ma lai gao (馬拉糕), or Chinese steamed sponge cake, that's extremely soft and springy, fluffy, and tasty! (Adapted from source: 'Nonya...
Author: Celia Lim
Use this recipe as the frosting and/or filling for a decadent chocolate dessert, such as our Chocolate Caramel Layer Cake.
Author: Martha Stewart
An etherealtangerine cake seems the idealsnack for a nice afternoon.Zest and juice flavor the cake;marmalade sweetens thecream filling.
Author: Martha Stewart
A simple version of the classic French dessert buche de Noel, this enchanting cake covered with crunchy almonds and creamy frosting calls to mind a snow-covered log in a wintry forest.
Author: Martha Stewart
I have been making carrot cake for years, and each time it seems to improve with a little tinkering here and there. A few years ago I attempted a low-fat version rather reluctantly, not believing it was...
A poppy-seed torte, also called a Mohntorte, is flavored by poppy seeds and ground walnuts.
Author: Martha Stewart
Served with a scoop of our Earl Grey Ice cream and with a surprise Chocolate Truffle hidden inside, these aren't your typical molten cakes.
Author: Martha Stewart
Do not worry if the cheesecake sinks and cracks while it cools. The stewed fruit will conceal any imperfections.
Author: Martha Stewart
Use this recipe when making our Gingercake House.
Author: Martha Stewart
Chopped rhubarb is mixed into the batter of this tea cake, which is topped with whipped cream and syrupy bits of poached rhubarb.
Author: Martha Stewart
Author: Martha Stewart
We've spiced up our Classic Pound Cake recipe with brown sugar, walnuts, and a peach-maple sauce.
Author: Martha Stewart
Lemon and ricotta go together perfectly in this moist and delicious cake.
Author: Martha Stewart
Dollopsofwhipped cream andfresh blackberries are sandwiched between sweet cakemade with cornmeal.
Author: Martha Stewart
This extraordinary cake is comprised of two layers: one, a cinnamon-spiced carrot-and-walnut cake; the other, a zucchini cake flavored with ground ginger. Cream-cheese icing creates a snowy landscape with...
Author: Martha Stewart
This delicious variation on the French bûche de Noël combines a rich chocolate genoise with white-chocolate mousse. The decorations-meringue mushrooms and sugared rosemary stems-evoke a crystalline,...
Author: Martha Stewart