The cake will come out tomorrow… To appropriate a part of the chorus from “Tomorrow,” When I’m stuck with a day that’s grey and lonely, I just stick out my chin and grin ...

You will love my fresh Pear Almond Cake recipe, it is so moist, and the pears baked into the center simply melt in the mouth.

The classic mimosa cake is a traditional dessert, especially prepared for International Women's Day on March 8th. In this recipe, we offer an irresistible twist on this cake, enriched with the ...

Discover common layer cake mistakes—from uneven layers and crumbling edges to soggy centers—and how to avoid them for ...

If you want to make the perfect flag cake for Independence Day, you need to use this particular type of fruit for the most ...

Your Wooden Kitchen Spoons Are Probably Worn Out. It’s Time to Revive Them. To find the best spatula for every scenario, we’ve tested spatulas of all types––from all-purpose fish ...

Pour the mixture into the cake pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until the top is firm, ...

The Ankarsrum Assistent Original is a powerful (and expensive) Swedish stand mixer designed to help you tackle your biggest ...

"All you need to do is add 1/2 cup of full-fat ricotta into the mix when you whisk up the wet ingredients called for on the ...

A strawberry cake to serve at a June celebration. Not my standard yet delicious shortcake, but something frosted and with a ...

Greg Patent is a food writer and baker from Montana, known as The Baking Wizard. He has published 11 cookbooks, including the James Beard Award-winning Baking in America (2002).