This cake is not only finger-lickin' good, it's plate lickin' good. The cake is moist and fluffy with bits of mandarin ...

When you have shaped the round ball, use your fingers to make a hole in ... and turn to remove gently). While the cakes are ...

My new favorite cake has a judgy name. “It’s called lazy daisy cake,” my friend Ursula Reshoft-Hegewisch said as she handed ...

Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger. Remove from the ... To make the buttercream icing, sift half the icing sugar into a bowl ...

When the cake is completely cold, take the icing out of the fridge for about ... rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so ...

A hit of sour cream and a combination of butter and oil ensure that the layers stay moist and sturdy for stacking into a celebratory tall cake. The double chocolate frosting with espresso powder ...

While the sponges are cooling, make the icing. Beat butter and add icing sugar ... Some people use walnuts but I prefer keeping carrot cake nut free.