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cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
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This Tres Leches Cake recipe, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes.
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Passover cake made with matzo cake meal instead of flour.
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Bake up a fresh loaf of Italian-inspired bread flavored with herbs and cheese. It's perfect for dipping in ranch or marinara sauce, or just for mopping your plate.
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My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
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Enticingly good served with fresh-off-the-tree apricots. Garnish cake with fresh sliced apricots and dollops of whipped cream or creme fraiche sprinkle with confectioners' sugar if desired.
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An easy no-bake cheesecake using powdered whipped topping and flavored with cherry brandy. Decorate with chocolate syrup and fresh fruit slices, or just serve on its own.
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These mascarpone cupcakes are super moist and delicious. They are topped with a strawberry glaze for a hint of sweetness.
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This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!
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This is a delicate white cake. Heavy cream is used instead of butter.
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This quick and easy coffee cake is made with yellow cake mix and filled with a brown sugar and walnut streusel.
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A yellow cake mix with vanilla pudding, grated chocolate and milk chocolate chips baked in.