See this at: bakingbites.com| Added on 12/15/09

When St. Patrick’s Day comes around every year, I usually follow a little tradition that involves making up a batch of soda bread, a dish involving...

See this at: delish.com| Added on 11/16/09

Honey and almonds flavor this simple (and gluten-free) cake. It’s lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the...

See this at: delish.com| Added on 11/16/09

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace...

See this at: kitchenlink.com| Added on 11/04/09

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla - the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). Makes... See more

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla - the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins) * Preheat oven to 350 degrees. * Line two 12-cup muffin tins with cupcake papers. * In a small bowl, combine the flours. Set aside. * In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the... See less

See this at: bettycrocker.com| Added on 11/04/09

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In...

See this at: find.myrecipes.com| Added on 11/04/09

This cake is great with a cup of morning coffee or mixed berries and a scoop of sorbet for dessert. Use a whole teaspoon of lemon extract for more intense lemon flavor.

This cake is great with a cup of morning coffee or mixed berries and a scoop of sorbet for dessert. Use a whole teaspoon of lemon extract for more intense lemon flavor. See less

See this at: delish.com| Added on 10/19/09

Just-picked blackberries, a sure sign of long, warm days and a harbinger of a season of fresh, colorful fruits, crown a tender Lemon Cake.

See this at: foodandwine.com| Added on 10/16/09

This is Annie Wayte's healthy rendition of the classic British dish of bangers and mash. Instead of pork sausages, she uses chicken ones, and she...

See this at: delish.com| Added on 10/16/09

A tall, elegant cake filled and frosted with flavors and textures that are sweet, silky, and smooth becomes the centerpiece of the party. Try this...

See this at: delish.com| Added on 10/16/09

Not-too-sweet ingredients furnish this cake with its delicate taste and texture. Vanilla icing coats this four-layer temptation.

See this at: delish.com| Added on 10/16/09

This moist single-layer vanilla cake has a delicate texture and delectable crumb, but it's the old-fashioned browned-butter glaze that gives it a...

See this at: delish.com| Added on 10/16/09

The buttermilk in this luscious lemon cake produces a moist yet fluffy crumb.Time-saver: For cake anytime, make this ahead and freeze it. Wrap...

See this at: delish.com| Added on 10/13/09

1. Dip tops of each cupcake in chocolate glaze, letting excess drip off. Let stand until set, about 30 minutes. 2. Fit a pastry bag with the smallest...

See this at: bettycrocker.com| Added on 06/05/09

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking...

See this at: food.yahoo.com| Added on 01/20/09

Julie H - December 6, 2006 03:21:55 PM PST it does take a lot of time to make. One of the hard things is finding some of the ingredients. I had to go to three different stores just for that! Pretty easy overall, just time consuming. However, the... See more

Julie H - December 6, 2006 03:21:55 PM PST it does take a lot of time to make. One of the hard things is finding some of the ingredients. I had to go to three different stores just for that! Pretty easy overall, just time consuming. However, the results are worth it; it's wonderful! It says that it only makes 4 servings, but I served it to See less

See this at: thedailygreen.com| Added on 01/20/09

INGREDIENTS Cake: 3 cups all-purpose unbleached flour 1 tablespoon poppy seeds 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3...

See this at: deliaonline.com| Added on 05/27/09

In all my years of cooking, this is, quite simply, my favourite cake. It's simple but absolute heaven. The spiciness of the ginger within the moist...

See this at: delish.com| Added on 05/28/09

While cake mixes may be the easiest option for a home-baked cake, they often contain hydrogenated fats. By making this simple “scratch” cake, you can...

See this at: kingarthurflour.com| Added on 06/05/09

Lora Brody, a prolific author, a teacher, an entrepreneur, and a long-time friend of King Arthur Flour, created this ultra-moist, deep-dark chocolate cake recipe. She says it's a Passover favorite at her house. Cake 1 1/3 cups (9 ounces) Baker's... See more

Lora Brody, a prolific author, a teacher, an entrepreneur, and a long-time friend of King Arthur Flour, created this ultra-moist, deep-dark chocolate cake recipe. She says it's a Passover favorite at her house. Cake 1 1/3 cups (9 ounces) Baker's Special sugar or superfine sugar 1/2 cup (4 ounces) water 8 ounces unsweetened chocolate, broken in small pieces (1 1/3 cups) 4 ounces bittersweet chocolate, broken in small pieces (2/3 cup) 1 cup (2 sticks, 8 ounces) unsalted butter, at room temperature, cut into 10 chunks 6 large eggs, at room temperature Preheat your oven to 350°F with the rack in the center position. Lightly grease a 9-inch round cake pan and line the bottom with a 9-inch circle of parchment or waxed paper. Lightly grease the parchment or paper. Set the pan in a larger pan with sides at least 2 inches high (a roasting pan works well). In a medium-sized saucepan, bring 1 cup of the sugar and the water to a boil over moderate heat, stirring occasionally. Turn off the heat and... See less

Highlights: FREE French Toast Scone Mix with your $50 purchase! »

See this at: kingarthurflour.com| Added on 06/05/09

This moist and tender yellow cake is an American classic. It can be paired with any of the frostings you love: chocolate, vanilla, coconut, caramel... We make this cake using the "paste method;" soft butter and room-temperature liquids are beaten... See more

This moist and tender yellow cake is an American classic. It can be paired with any of the frostings you love: chocolate, vanilla, coconut, caramel... We make this cake using the "paste method;" soft butter and room-temperature liquids are beaten into the dry ingredients, then the eggs are added one by one. It's a no-fuss way of making a delicious cake every time. Our guarantee: This cake will be tender and moist. It makes a good layer cake, cupcake, or eat-out-of-the-pan cake, with a fine crumb that you can pick up with the back of your fork. Ingredients View by: Volume Weight * 2 cups sugar * 3 1/4 cups King Arthur Unbleached All-Purpose Flour * 2 1/2 teaspoons baking powder * 1 teaspoon salt * 3/4 cup unsalted butter, soft * 1 1/4 cups milk, at room temperature * 2 teaspoons vanilla extract * 4 large eggs See less

Highlights: FREE French Toast Scone Mix with your $50 purchase! »

See this at: allrecipes.com| Added on 06/05/09

SUBMITTED BY: BNB PHOTO BY: Allrecipes "This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding,...

See this at: allrecipes.com| Added on 06/05/09

"This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake...

See this at: allrecipes.com| Added on 06/05/09

SUBMITTED BY: tianne PHOTO BY: emma "Great texture and color as well as taste. Smooth and easily spread, this frosting turns any cake, cookie, or...

See this at: allrecipes.com| Added on 06/05/09

* Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on...

See this at: allrecipes.com| Added on 06/05/09

SUBMITTED BY: Allison PHOTO BY: sarah "This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as...

See this at: allrecipes.com| Added on 06/05/09

* Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan. * In large bowl combine flour,...

See this at: kingarthurflour.com| Added on 06/05/09

This is a simple, basic frosting, good for spreading on cupcakes or in-the-pan cakes. It goes together quickly and spreads easily. Our guarantee: This frosting will go together quickly and spread easily. Ingredients View by: Volume Weight * 6... See more

This is a simple, basic frosting, good for spreading on cupcakes or in-the-pan cakes. It goes together quickly and spreads easily. Our guarantee: This frosting will go together quickly and spread easily. Ingredients View by: Volume Weight * 6 tablespoons unsalted butter * 1/3 cup vegetable shortening * 1/8 teaspoon salt * 4 to 5 cups confectioners' sugar, sifted * 2 teaspoons vanilla extract * 1/4 to 1/3 cup milk or cream See less

Highlights: FREE French Toast Scone Mix with your $50 purchase! »