Light and airy egg-white sponge cake with an almond buttercream topping and shards of crisp caramel.
Light chiffon-style cake with maraschino cherries and walnuts, topped with White Mountain frosting.
Spiced cake with cloves and cinnamon, soaked in a syrup of prunes in wine and topped with the prunes.
Soft, moist coconut cake covered with meringue and grated coconut, decorated with candied cherries.
Classic pound cake, rich and fluffy, made with equal parts butter, flour and sugar.
Three-layer chocolate and coffee cake with a creamy mocha frosting. Better the next day.
Fluffy génoise-style sponge cake, an ideal base for layered cakes.
Dense, chewy blondies made with brown sugar and melted butter, loaded with peanut M&M'S. A recipe from the M&M'S bag, with the batter doubled for a large pan.
Dense, fudgy chocolate brownies dusted with icing sugar. A generous recipe for a full tray.
The classic French sponge base, whisked over a bain-marie to the ruban stage. A professional pastry recipe, calculated per 32 eggs of génoise.
A festive plum pudding made from ground hamburger buns, fruit and nuts, steamed in a bain-marie and decorated with sugar and cherries.
A light sponge baked over a base of butter, brown sugar and pineapple slices that, once flipped, ends up decorated on top.
Homemade pudding of mojicón bread layers soaked in milk, with guava paste, cheese and butter, topped with a syrup meringue.
Sponge cake soaked in a thick cream of condensed milk and milk, topped with meringue and browned in the oven.
A simple, fluffy margarine cake scented with orange juice. Delicious!
