The cake keeps well for several days, wrapped in plastic.
Author: Martha Stewart
Rich and buttery, this French cake is named for its resemblance to a banker's bar of gold. We've added flecks of orange zest to punctuate the classic almond-flavored batter and baked it in a tart pan,...
Author: Martha Stewart
This velvety, melt in your mouth golden yellow butterscotch cake is drenched in intensely butterscotchy glaze for the perfect butterscotch cake.
Author: Adaptations by Jenni Field from recipes by Joan Hayes (cake) and Jocelyn Adams (icing)
Simple and excessive at once, this lofty creation combines the intense flavors and colors of fruit sorbets -- green apple, raspberry, grapefruit, and mango -- with delicate, snowy meringues.
Author: Martha Stewart
Make two batches of this thin genoise (it's baked in a sheet pan!) for our berries-and-cream-filled Mother's Day Cake.
Author: Martha Stewart
This extremely moist cake is even more delicious topped with Bosc pears cooked in sugar and apple cider until tender and golden.
Author: Martha Stewart
Try this mouthwatering chocolate-beet cake, from chef Johnny Iuzzini's "Dessert FourPlay," for an unforgettable Valentine's Day dessert.
Author: Martha Stewart
More of a cake than a pudding, this classic English treat is a great holiday dessert. With flavors of toffee and date, it's simply delicious.
Author: Martha Stewart
Fresh, edible flowers add drama and romance to a cake. Here, pansies make a gorgeous crown for simple four-inch ganache-coated cakes.
Author: Martha Stewart
This combination of tangy grapefruit and sweet pound cake comes to us from McCharen Pratt of Jackson, Mississippi.
Author: Martha Stewart
New York Crumb Cake is quite a popular dessert at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every...
Author: Martha Stewart
Author: Martha Stewart
Fluffy whipped cream, soft meringue, and fresh blackberries cometogether for a rolled cloud cake that's lighter than air. This dessert gets its name from its billowy texture, but the nuts give it a satisfying,...
Author: Martha Stewart
Lemon four ways amps up these sour-cream pound cakes: zest goes into the batter, and the loaves are finished with lemon syrup, glaze, and candied pieces of the citrus.
Author: Martha Stewart
Soft crumbs and a tangy, lemony flavor make this birthday party-ready Tender Lemon Cake a stand-out.
Author: Martha Stewart
You'll want firm but ripe apples that are sweet, such as Empire or Gala. With the cinnamon in this homey cake, they'll hit the spot. Take a few minutes to arrange the apple slices in neat circles on the...
Genoise is a classic European sponge cake that relies on whipped eggs for volume. The cake is often used in petits fours and roulades; its texture is a perfect counterpoint to the crisp meringue layers...
Author: Martha Stewart
Whipped egg whites lighten the batter used to create these pretty teatime confections, baked in an oversized-muffin tin. Each cake is dipped in a boiled icing that's tinted the palest purple and perfumed...
Author: Martha Stewart
Author: Martha Stewart
Baked in a rimmed baking sheet, filled with Lemon-Blackberry Semifreddo, and rolled -- in this recipe, genoise becomes a delicious sugar-dusted roulade.
Author: Martha Stewart
When we first put this on the menu at Delia's City Brasserie at the football club, it was one of the fastest-selling desserts ever. Please don't worry about rolling it up - if it cracks, it's quite normal....
Once cooled, individual Pineapple Upside-Down Cakes can be immediately turned out onto pretty dessert plates for serving.
Author: Martha Stewart
Virginia Willis, our former test-kitchen director, often spent summers and holidays in Georgia with her grandmother, who shared this recipe.
Author: Martha Stewart
Making frosting poppies is easier than you'd think. Use our step-by-step photos as reference as you pipe the blooms with a petal tip onto a flower nail. Use these buttercream poppies to decorate Orange-Poppy...
Author: Martha Stewart
These single-portion cakes are baked in metal baking rings. You can bake as few as you like at one time; just keep the extras, wrapped tightly in plastic, in the freezer until ready to bake.
Author: Martha Stewart
These stone-fruit cakes are equally delicious warm with a scoop of vanilla ice cream or cool with a dollop of creme fraiche.
Author: Martha Stewart
The fruits are poached with sugar and spooned atop sugar inside ramekins. Then a date- and walnut-laced batter is poured over the kumquats and baked; the heat caramelizes the sugar in the ramekins.
Author: Martha Stewart
These delicious cupid cakes, courtesy of chef Sebastien Rouxel from Bouchon Bakery, will charm your special someone this Valentine's Day.
Author: Martha Stewart
This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.
Author: Martha Stewart
This elegant monochromatic cake gets its hue from brown-sugar buttercream. The design is first sketched with a skewer, then stems, buds and leaves are made. Piped roses are placed last.
Author: Martha Stewart
These macabre treats, so sweet yet so sinister, will make even the bravest eaters tremble. The marshmallow skulls top madeleines shrouded in bittersweet chocolate.
Author: Martha Stewart
Famous for its smooth, silky texture and a flavor that is not saccharine, Swiss meringue buttercream is perfect for desserts like layer cakes that need a lot of frosting and could run the risk of tasting...
Author: Martha Stewart
An enduring classic, this vanilla-flavoured pound cake is indulgently rich and moist and full of pure and sweet buttery flavour.
Author: Celia Lim
A rich and creamy chilled dessert from my mother. Includes crunchy nuts, a silky cream cheese layer, rich chocolate pudding, and crowned with chocolate shavings.
Author: LKENNON
Adding pineapple rings partway through baking means they sit prettily on the cake and don't sink into the batter.
Author: Martha Stewart
In the original book, and ever since, this has been one of my own top favourites, and has been hugely popular with everyone. But this time round we have used the all-in-one method, so it's much easier,...
If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings! Although it is made here with butter and lard, you...
This cake recipe is adapted from "Martha Stewart Entertaining."
Author: Martha Stewart
This silky chocolate cake is the perfect end to any meal.
Author: Martha Stewart
Sponge is a mixture of yeast, flour, and water that, when allowed to sit, bubbles and ferments; used in bread, it imparts a tangy flavor.
Author: Martha Stewart
The almond-paste mixture piped on this crowd-pleasing cake forms a rich, sweet coating that is crunchy on the outside and soft on the inside. It's a pretty dessert to take to a seder.
Author: Martha Stewart
Crumbled butter-pecan cookies make a perfect beach for this delectable castle. The base is a square yellow cake, filled and then frosted with vanilla ice cream and decorated with whole and chopped pecans...
Author: Martha Stewart
This recipe for mouthwatering tres leches cake is courtesy of chef Laura Diaz Brown (Chef La La).
Author: Martha Stewart
Be warned: If you serve this delectable treat as a birthday cake, you'll be starting a tradition.
Caramel frosting is paired with tangy creme-fraiche filling on this moist ginger-pecan cake.
Author: Martha Stewart
Coconut is the star of this elegant cake. Its distinct flavor is exotic yet familiar.
These tartlets get a double dose of nutty goodness from toasted almond flour and browned butter.
Author: Martha Stewart
This recipe is a key building block in our Strawberry Shortcake Sundaes. It makes more than you'll need for the sundaes; serve the leftovers as an afternoon snack, with tea or coffee.
Author: Martha Stewart
This cheesecake really makes a statement, thanks to its unexpected square shape and the neat rows of gorgeous, glossy poached apricots. There's no crust -- you just mix the batter and bake it in a square...
Author: Martha Stewart