Cake pops are a festive touch to just about any occasion, from weddings to birthdays — and that includes, of course, All Hallows' Eve. Learn how to make and decorate a these basic treats on a stick, along with a few of our kitchen techniques for making these treats like the pros. Once you've mastered the technique, discover how to disguise your pops like jack-o'-lanterns for a bite that's truly befitting on Halloween. On Brandi: Jessie Steele Apron.
After taking the time to bake and frost a luscious chocolate layer cake, sloppily serving up a ragged slice is like stopping 10 yards short of the finish line in a race; that extra bit of effort makes all the difference. With that in mind, we're demystifying the art of plating dessert like a pastry chef. Watch the video for tips and tricks, then try out your newfound skills.
Recipes for single-serving molten chocolate cakes made in a coffee mug and “baked” in the microwave have run rampant on the web. These cakes promise to be a “chocoholic’s dream,” but we can attest that these popular Internet recipes don't live up to the hype. The so-called treats that emerged from our microwaves were bland, chalky, rubbery, heavy, and unevenly cooked. Several exploded over mug brims, looking like eighth-grade science experiments gone wrong. Yes, they were ridiculously fast and easy to make, but the cakes weren’t worth even this minimal effort.
Our journey began with the test kitchen's recipe for individual molten chocolate cakes [published in our book, The Best Make-Ahead Recipe], hoping to adapt it for the mug and the microwave. Between a trained pastry chef (test cook Cristin Walsh) and an academic (science editor Guy Crosby)—and after more than 100 tests—we managed to create a recipe for a tender, moist, light, and flavorful molten chocolate cake that could be made in the microwave.
From start to finish, this cake takes about five minutes to make. It’s miraculously fast; just as important, it’s extremely delicious.
With a flavor that’s intense and rich and a texture that’s cakey yet soufflé-like, these little desserts are utterly satisfying. Plus, they’re easy enough to get into the slow cooker for a sweet finish on a busy weeknight.
For our individual chocolate fudge cakes, we whipped two eggs and an egg yolk, then added sugar, melted chocolate and butter, vanilla, and a single tablespoon of flour before portioning our batter into four ramekins. To ensure that each cake had a dense, super-fudgy center, we simply pressed a small piece of chocolate into the middle of each ramekin before cooking.
Hosting a last-minute event? Skip any sort of panic and save time with nostalgic icebox cake — no oven or stove required! With just five ingredients and 15 minutes of active prep, you'll have a stunner of a dessert. Print out the recipe and watch the video to learn how to perfect the presentation on the easiest cake of all time.
We're so excited for the return of Hostess Twinkies — they'll be back on shelves as of today, July 15 — we've decided to pay homage to the sponge-cake treat by whipping up a batch of them at home. With the same golden color and gooey, marshmallow-like filling, these adorable cakes might make you take a double take, save for their petite size. Watch the video to see how it's done, check out the recipe and get baking.
We've got a partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Ready to take a campfire treat to the next level? Learn the secrets to creating a s'mores-inspired ice cream cake.
No campfire handy? Not to worry. We’ve translated the summertime thrill of hot, gooey s’mores into a satisfying chocolate ice cream cake—complete with toasted marshmallows.
To translate hot, gooey s’mores into an ice cream cake, we started with a graham cracker crust. A layer of fudge, along with plenty of chocolate ice cream, makes up the chocolate portion. Sweet marshmallow crème forms another layer of the cake, but it wouldn’t be s’mores without toasted marshmallows, and a quick turn under the broiler makes this possible. A ring of graham crackers around the outside is the final touch on this playful Summertime dessert.
Keep reading for the s'mores ice cream cake recipe.
If you're responsible for bringing the dessert to a bridal shower, look no further than this decadent, special occasion treat which feeds a large group of people. Petit fours are miniature layered cakes that take a long time to prepare, but as all will attest, they are so worth it. These are taller than your average petit four, but that's because there are four layers of sour cream-cheese pound cake with sweet cherry preserves filling. The bride and the rest of her party are sure to love the towering tiers of sweetness. To see how it's done, in photos, keep reading.
Why shouldn't his cake be just as involved? These days, groom's cakes are just as important as the main wedding cake. The main departure from a traditional wedding cake is that the design is usually a little lighter, and many reflect personality and hobbies. That said, we've searched the web for some tasteful cakes that are worthy of any groom on his big day. From gadget to hiking themes, we bet you'll find something for your guy that's full of personality without being cheesy. Have a look!
When my mom took me shopping to pick out a cake for my third birthday party, I perused the cake case and almost immediately zeroed in on a pure white coconut layer cake, crowned by a single gleaming red maraschino cherry. Now, this wouldn't seem out of the ordinary, except for one key factor: I hated coconut (and still do).
Not looking to tempt a meltdown, my mom gave in and had the cake boxed up for the celebration. Later, after blowing out the candles, I refused to try even the tiniest taste, instead gobbling up the maraschino cherry with glee, sated by that single cheery cherry. Today, my mom likes to joke that she could have gotten away with just buying a jumbo-size jar of maraschino cherries, with better success for all parties involved.
So when my mom mentioned that my (much younger) brother requested a carrot cake for his birthday, I panicked slightly. Would he be expecting the carrot cake equivalent of that notorious coconut cake? Were his eyes filled with dreams of piped frosting carrots, rather than the contents within? Craftier folk might have practiced piping diminutive carrots ad nauseam until they came out with bakery-level precision. But I know my limitations: my shaky hands are capable of a clean and simple frosting job at best, so I trudged on, and held my hopes high that my brother would be wise beyond his years and enjoy the cake for its sweet and spicy flavor, rather than a deftly packaged product.