You can stick to the same basic recipe but never make the same cake twice with clever tweaks and additions. Now's your chance ...

Melt the chocolate in ... a little stiff). This icing can be kept in the fridge for a few days. Bring to room temperature and beat again until smooth before icing your cake. Double the quantity ...

Beat on medium-high speed until mixture is very pale yellow in color ... Pipe a 1/2-inch-tall border of icing around edge of first cake layer. Spoon half of chocolate mousse (about 2 cups ...

A recent effort proved delicious and simple with the yellow ... frosting or try mine with the lemon frosting. Sift all the ...

Make the frosting just before you serve the cake and only ice as many cakes as you need. Store the frosting (and any iced cakes) in an airtight container in the fridge. The frosting will keep for ...

Following the recipe on the back of boxed cake mix can be boring. One way to elevate the mix, if you're a fan of fall flavors ...

A slice of this spiced cake with buttermilk-cinnamon glaze feels like a warm hug, and the best part is, it takes less than an hour to make. Calling all project bakers: Here’s a recipe for ...

The success of this cake is in the bananas — they must be ripe, over-ripe even, to ensure the cake is moist — and in the rich, buttery chocolate icing, lots of it.

Shore bakers are offering ghost-shaped cookies, brain-shaped cakes and sweet treats of all kinds for Halloween.