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Pastry chef Bill Corbett of Absinthe Brasserie & Bar in San Francisco harvests his own fennel pollen for this des...

Many versions of this dessert, made by soaking sponge cake in condensed milk, evaporated milk and cream, are too swee...

William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, res...

Inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events), William Werne...

Sam German created the mild, dark baking chocolate called Baker's German's Sweet Chocolate in 1852; in the late 1950s...

These web-topped, chocolate-frosted red velvet wonders are filled with a spooky surprise—a sweet and creamy filling l...

These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bitterswee...

Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar and butter; then sh...

Tender chocolate cake with a luscious creamy filling is great in any form, but it's most fun of all in a whoopie pie....

"I tried making this as an upside-down cake, which was a disaster, but then I realized I could just pour the caramel ...

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