Recipe from America’s Test Kitchen which states, “For our ultimate flourless chocolate cake recipe, we wanted a texture somewhere between a substantial marquise au chocolat—that dense, buttery, and just slightly aerated chocolate mousse with a characteristic dry but creamy texture—and a heavy New York-style cheesecake, which requires the mouth to work for just a second before the stuff melts and dissolves with sublime flavor. To achieve this texture in our flourless chocolate cake recipe, we beat whole eggs into a foam and gently folded in bittersweet or semisweet chocolate and strong coffee or liqueur. Then we baked our cake in…
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See the RecipeDelicious cake that Cate made for her birthday. Recipe came from Butternut Bakery website which states, “This incredibly fluffy lime cake is soaked in sweetened coconut milk and topped with coconut whipped cream. Think of a cross between a tres leches cake and a poke cake, where it’s not as drenched as tres leches but the soak isn’t thick enough to produce the poke cake effect – all while producing a delicious texture. It’s also incredibly light and not too sweet, making it the perfect easy cake for Summer!”
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See the RecipeCake made for Anna’s birthday party in 2024. It was a big hit and was dense, moist and chocolatey. Would definitely make again.
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See the RecipeCake made for Anna’s birthday party in 2024. The cake was light and tasty but didn’t transport well with the layers sliding around and becoming a bit of a mess.
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See the RecipeRecipe from the site, Rich and Delish, which states, “This cake is loaded with lemon flavor! It is made with a lemon cake, filled with bright lemon curd, and frosted with lemon buttercream.” I made this cake for Sabrina’s 18th birthday and it was delicious and very lemony. The lemon curd was particularly good and I would make just that in the future.
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See the RecipeRecipe from King Arthur Baking Company which states, “This festive holiday dessert is made of classic chocolate sponge cake rolled around a lightly sweetened filling of cream and mascarpone. Strikingly covered with rich chocolate frosting, it’s meant to resemble a fallen log in the forest — albeit a delicious one!”
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See the RecipeNY Times recipe from Jerrelle Guy who states, “This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger…
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See the RecipeBuzzfeed recipe from Christine Byrne. Recipe made by Sabrina for her 8th grade cooking class.
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See the RecipeNY Times recipe from Jennifer Steinhauer who states, “Every cook needs a go-to poundcake recipe, and this, we dare say, is just that. It’s nothing fancy – just butter, flour, sugar, eggs, vanilla, heavy cream and salt – but the result is equally befitting a school bake sale or a fancy dinner party. By definition, it is a true poundcake (it calls for a full pound of butter), yet despite its richness, it is still remarkably light and tender. For better or worse, it’s the sort of cake you wouldn’t mind snacking on all day. (A few tips: Be sure…
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See the RecipeBon Appetit recipe by Rick Martinez who states, “According to legend (a.k.a. the Internet), this decadent chocolate cake was first created by Ebinger’s bakery in Brooklyn, New York, and named after the blackout drills during World War II. To re-create it, we learned that patience is key: giving all the separate components time to chill yielded the best texture.”
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See the RecipeRecipe posted on the website of the Lincoln Home National Historic Site which states, “Mary’s main homemaking interest appeared to be cooking, especially making sweets. The cookbooks she purchased after getting married are in the Presidential library in Springfield. Her white almond cake was one of Mr. Lincoln’s favorite desserts. She had brought the recipe from her favorite bakery in Lexington, Kentucky. Mary baked the white cake for Abraham Lincoln when they were courting, as a Springfield housewife, and when she was First Lady. Today, there are many versions of it, including the one listed below.” This version is from Lincoln’s…
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See the RecipeNY Times recipe from Yossy Arefi who states, “Strawberries from the farmers’ market are tiny, packed with flavor, red all of the way through, and they put their supermarket counterparts to shame. This summery Bundt packs a double dose of strawberry flavor, so use the very best ones you can find. (You’ll need 1 pound of strawberries for the cake and glaze.) A couple of tips for Bundt unmolding success: Make sure to butter and flour the pan generously and evenly, and let the cake cool for 15 minutes on a cooling rack, then flip it out on to the…
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See the RecipeThere is also a variation of this cake found here: https://tasty.co/recipe/strawberry-lemonade-cake. This variation was the recipe used by Sabrina for the cake she made for the 2018 Ward Fundraiser Bake Sale (she made it as a bundt cake rather than a three-tiered round cake and used a strawberry flavored glaze instead of the whipped cream filling).
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See the RecipeFrom Mindy: “These are an easy semi-homemade treat you can make for all of life’s occasions. The best part is they taste just like a fresh baked snickerdoodle cookie.”
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See the RecipeA NY Times recipe by Nigella Lawson who states, “It is, I hope, the acceptable face of culinary cute: a chocolaty flourless cake that falls on cooling. The sides crack, forming the outside of the nest, and into the cake’s sunken cavity you spread a soft, voluptuous mixture of whipped cream and melted chocolate. And on top of this you drop small, sugar-coated candy Easter eggs. It’s ease itself — especially as you can make the cake the day before, and given that the cracks and crevices are part of its charm, you don’t need to be filled with perfectionist…
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See the RecipeNY Times recipe from Samantha Seneviratne who states, “An American classic, Boston cream pie isn’t a pie at all. Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake. How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product. This traditional version is best the day it’s made, but will hold up in the fridge for a couple of days. You may just notice a slight change in texture. Slathered with homemade vanilla custard and a chocolate glaze, it hits all the right notes,…
