Put a creative twist on the traditional rolled and filled cake known as roulade by going marble -- all you have to do to create the pretty pattern is mix up two contrasting batters.
Author: Martha Stewart
Love meringue cookies and brownies? Have them both -- with a hint of mint -- in a showstopping dessert that's simpler to make than it looks.
Author: Martha Stewart
Author: Martha Stewart
This plum-topped dessert is baked in a skillet and yields a moist, tender cake. You can also use an 8-inch cake pan.
Author: Martha Stewart
The powdery softness of confectioners' sugar gives this cake an especially velvety crumb. For an especially interesting design, use a variety of open- and closed-star tips when piping the trees on top...
Author: Martha Stewart
"My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely."
The optimum word here is 'fresh'. If you've ever suffered cakes made with dry, dull desiccated coconut, let me transport you to a different world. Fresh coconut (you'll only need one) is very moist and...
Looking for a dessert to impress? This extravagant eggnog meringue frosted cake features layers of genoise alternated with a nutmeg-and-rum-scented semifreddo-and yes, the layers are vertical!
Author: Martha Stewart
Sourdough carrot cake is an easy and delicious dessert to make with your sourdough discard. Heavily spiced with cinnamon, nutmeg, and ginger and topped with cream cheese frosting. You will never look at...
Author: Jenni - The Gingered Whisk
This very rich butter cake is decadent, extra moist, and super buttery. Its sweetness is just perfect and the flavours of vanilla and almond extracts, brandy and condensed milk create a really special...
Author: Celia Lim
This dessert is easy to make, and the layers of chocolate and vanilla are beautiful.
Author: Clare Koehler
This kid-pleasing confection has a sweet secret: chocolate-marshmallow icing inside. Cereal bits give it a festive trim. Prepare the Basic Crisp-Rice Treats, then follow the molding instructions below...
Author: Martha Stewart
You'll need at least a 6-quart mixing bowl to make this large batter.
Author: Martha Stewart
Make sure the butter is at room temperature; cold butter will cause the buttercream to have a curdled appearance. Use this to make our Gingerbread Town-Square Cake.
Author: Martha Stewart
You know what comes out when there's a full moon, don't you? Yup: incredibly frightening (read: delicious and chocolaty) "werewolf paws." If you use store-bought frosting and madeleines, you can whip these...
Author: Martha Stewart
In this whimsical decoration for Martha's special Easter cake, a basic vanilla cake is baked, crumbled and mixed with buttercream and formed into balls. The balls are then rolled in green nonpareils to...
Author: Martha Stewart
For this Independence Day dessert, layers of vanilla wafers and strawberry whipped cream are topped with fresh berries for a sweet salute to the Fourth of July.
Author: Martha Stewart
Get into the Fourth of July spirit with this patriotic cake. Fresh strawberries and blueberries, amped up with their respective jams, and rich buttercream frosting form the red, white, and blue buttermilk...
Author: Martha Stewart
Aromatic concord grapes add the perfect twist to this pistachio brown-butter cake from acclaimed pastry chef Karen DeMasco. If concord grapes are not available, substitute raspberries, peaches, plums,...
Author: Martha Stewart
Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting is a super moist cake baked to perfection and topped with an easy stove-top caramel sauce frosting!
Author: Angela
British senior art director James Dunlinson got this recipe for traditional plate cakes, which originated in Cumberland, England, from his mother, Julia.
Author: Martha Stewart
This is fruitcake reinvented: Meringue mushrooms sprout from the cake's surface, which is untraditionally covered with snowy white frosting.
Author: Martha Stewart
This cake's frosting is similar to that of German Chocolate Cake.
Author: Glenda
This glossy sea of dreams is made to delight even the most land-locked little boy. Fluffy icing, tinted the gentlest blue, is scalloped into waves around the sides of a chocolate cake that's swimming with...
Author: Martha Stewart
Virgin coconut oil was used in this recipe, as refined coconut oil is less flavorful. Martha made this recipe in episode 506 of Martha Bakes.
Author: Martha Stewart
I add this topping to muffins, pie, and cakes so often I decided to make it in a large amount and freeze. Now I have it ready whenever the mood strikes!
Author: What's for dinner, mom?
This sumptuous cake is scented with a touch of rosemary, which symbolizes remembrance.
Author: Martha Stewart
These squares of Pumpkin Cheesecake Crunch Bites sprinkled with pecan crunch topping are positively addictive.
Author: Martha Stewart
This heavenly confection pays homage to the flavors of pastry chef Gina DePalma's Italian childhood. Her toasted-almond cake is layered with a rich mascarpone filling studded with amarena cherries.
This recipe is the bottom layer of the Strawberry Shortcake Jellies.
Author: Martha Stewart
These easy-to-make vanilla bean cupcakes are deliciously moist and they are saturated with the classic vanilla flavor that everyone loves! You can tell the difference when using vanilla extract vs. actual...
Author: Angela
This beautiful cake is an ode to spring, with piped buttercream icing showing the loveliness of a cherry tree coming into bloom.
Author: Martha Stewart
Like many traditional nut-based tortes, this one is gluten-free. Unlike many tortes, it's made with the addition of buckwheat flour -- which is ground from a seed, not a grain. Martha made this recipe...
Author: Martha Stewart
This recipe was recreated from the Elizabethan era with ingredients from today. It tastes so good.
Author: Jenna Arden
This recipe for vanilla-buttercream frosting should be used on this delicious chocolate cake recipe.
Author: Martha Stewart
This cake's frosting is similar to that of German Chocolate Cake.
Author: Glenda
You will need molding clay to make windowpanes. Use windowpanes as soon as possible after making them; if stored, they become impossible to work with. Make the caramel syrup once the molds are ready.
Author: Martha Stewart
Satisfy any sweet tooth with this decadent dessert from award-winning pastry chef Alain Roby of the Chicago Hyatt. On"The Martha Stewart Show," Alain and Martha used a larger version of this recipe to...
Author: Martha Stewart
If you like citrus cakes and pineapples you will like this cake.
Author: Laura L Daugherty
Your cake is about to go from dessert to art.
Crumb cake made with Cognac and topped with sweet apples will have everyone asking for seconds.
Author: Martha Stewart
This towering cake melds rich bittersweet ganache, creamy milk-chocolate mousse, and multiple layers of chocolate sponge cake. Adorned with buttery brittle, it can't help but set hearts aflutter.
Author: Martha Stewart
We use this caramel butttercream in alternating layers of yellow genoise cake to make our rich Dobos Torte.
Author: Martha Stewart
Build yourself a golden Lemon-Thyme Tower Cake featuring layers of rich, tart lemon cake filled with lemon-thyme pastry cream and decorated with slices of sweet candied lemons for a dessert that is equal...
Author: Martha Stewart