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04/19/2012
Smith Island Cake
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
Issue #145
05/07/2007
Smith Island Cake
This decadent cake has eight layers—each with a sprinkling of powdered peanut butter cups.
Issue #102
04/06/2007
Trifle Belle Hélène
This recipe appeared with Margo True's article "Trifling Matters" (November 2002), in which it was described as the favorite trifle of Alan Davidson, the late author of The Oxford Companion to Food (Oxford University Press, 1999).
Issue #62
10/19/2000
Sponge Cake with Fancy Cream Cannoli Filling
Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated.
Issue #34
03/14/2002
Black Raspberry Coffee Cake
This recipe originally called for red raspberries and came from a Cuisinart magazine published in 1979.
Issue #20
02/13/2012
Pomegranate Meringue Rose Tart
Anchored on a tender, buttery pistachio shortcrust, this Middle-Eastern-influenced tart is filled with a creamy and bright white chocolate-orange ganache, accented with a few drops of rose water to lend a floral note. It's topped off with pomegranate meringue, swirled and spiked with a spatula and then browned with a torch to highlight the peaks and folds that form the petals of a large pink rose.
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