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Our resident cake experts were on hand to answer your burning baking questions on Facebook. Here's a recap
Laura Loesch-Quintin
Cake has been on our minds this week, and apparently on yours, too
Joanna Sciarrino
Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.
4.0
(3.98)
The history of the word of the week!
Sam Dean
Every slice shows a different combination of colored squares
Sam Dean
You've got to pay attention to it
Bon Appétit
Here's why else this is the only kind of cake pan you should be baking with
Alison Roman
The French 75, the Gin Gin Mule, and a good old Rum and Coke get cake-y
Bon Appétit
This tart is a tradition-forming mix of caramel, crunchy pecans, and melted chocolate. Be sure to let it rest for 30 minutes before serving.
4.0
(3.79)
Where to pick up darn good cake across the country
Bon Appétit
As in good-looking
Julia Bainbridge
Follow these tips and we guarantee you many layers of success
Bon Appétit
These are the essential tools of the trade
Bon Appétit
Sweeten any occasion with these dramatic (but doable!) celebratory confections
Bon Appétit
But our Cake Queens have got answers for you, and they're going to be on Facebook tomorrow to share
Laura Loesch-Quintin
BA's resident Cake Queens said so
Bon Appétit
For up to four days (if you don't eat it all in one sitting, that is)
Bon Appétit
It's Cake Week on the Feed!
Julia Bainbridge
Layers of buttered and sugared phyllo pastry are molded in muffin tins to form the crisp crusts for these mini apple croustades.
4.0
(4.1)
Easy
3.7
(3.72)
Greek yogurt lends an unexpected tanginess to this light no-bake cheesecake.
4.0
(4.1)
Easy
Serve this cake at brunch, or for dessert with a scoop of ice cream.
3.6
(3.6)
How to improve on a basic apple tart recipe? Add brown butter, of course.
4.0
(3.92)