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Cakes & Cupcakes

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Pastry chef Cheryl Burr loves candy, as is obvious from her homage to the Almond Joy. Her luxurious take consists of ...

Pastry chef Katherine Beto has three rules for making the perfect cheesecake: Start with all of the ingredients at ro...

To make these individual soufflés sturdy, Maria Helm Sinskey uses choux pastry (the dough for gougères and ...

Pumpkin pie meets tiramisù, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syru...

Grace Parisi breaks up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter t...

In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought poun...

Michael's Genuine Food & Drink's pastry chef, Hedy Goldsmith, created this stupendous dessert, in which fudgy pea...

In Italy, Fabio Trabocchi makes this dessert with Alchermes, a bright-red cinnamon-scented liqueur rarely seen in the...

Carrot cake, that 1970s favorite, has a new audience at luxe restaurants like Manhattan's Le Bernardin. At the Urban ...

This cake from pastry chef Karina Gowing is perfection for anyone who loves frosting. The ultracreamy icing, which is...

This towering dessert is made up of layers of super-moist, almost puddinglike coconut cake spread with tangy passion ...

Brownie meets cake in this fun dessert from Emily Luchetti, a cookbook author and pastry chef. She bakes the batter i...

Every year for his birthday, Tim Hollingsworth's mother makes him cheesecake with canned cherries on top. In his clev...

Katie Rosenhouse makes gingerbread year-round—not just at Christmastime. Her supermoist cake, flavored with molasses ...

Chef Curtis Stone makes his soufflés with melted chocolate in addition to the usual cocoa powder, resulting in a...

Meringata—Italian for "meringue cake"—is an elegant yet homey frozen dessert of whipped cream sandwiched between meri...

Gerard Craft tops spring's first strawberries with batter and bakes them until the fruit is warm and jammy and th...

Chris Yeo doesn't take credit for inventing this dessert—these individual cakes with molten centers appear on almost ...

Dale Gartland's moist cake, subtly flavored with ground almonds, candied orange peel and orange extract, has a creamy...

Bryan Calvert, chef and co-owner of James in Brooklyn, New York, loves the versatility of his supermoist lemon pound ...

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