Let us eat cake!

Lets us give you 2 pieces, because we know that one will not be enough for you

Easy to make, and even easier to eat. Try this Croatian fritule recipe out and let us know what you think.

Get ready for a delicious apricot fest.

This Paleo Opera Cake will have you spend quite a chunk of time in the kitchen, but it's so good, you won't regret one single second spent working on it.

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I love a plain cake. There is something uniquely soothing about the simple, sweet comfort it offers. And there's a modesty about a plain cake, too: it doesn't draw attention to itself, or seek to impress with razzle-dazzle. It's there to be sliced as needed, always delivering more than it promises. It also serves as a proper pudding. Just arrange slices of the cake on a non-stick baking sheet, and warm up in a 200°C/180°C Fan/400°F oven for 3-4 minutes a side, until caramelised and golden. Arrange a couple of slices on each person's plate, add some fresh raspberries and a spoldge of creme fraiche (and take more of each out to the table); the sharpness of the berries and tang of the cream are perfect with the toasty cake, which, when hot, tastes like a rich, almondy brioche. Perhaps I should tell you that I hesitated before calling this Marzipan Loaf Cake, if only because I know from experience that there are vociferous marzipan haters out there who nonetheless, and to their gratified surprise, adore this cake. For US cup measures, use the toggle at the top of the ingredients list.

Enjoy a slice of this fragrant, versatile cake at any time of day. And you can make the whole thing in just over an hour.

Looking for a great New York style cheesecake that's delicious and crowd pleaser! Delicious! AMAZING cake! I will definitely make it again! Prep Time: 15 minutes Cook Time: 2 hours 15 minutes Servings: 10 Ingredients:

If you're looking for a classic carrot cake recipe, this moist, spiced cake—topped in a tangy cream cheese frosting—is about to be your new go-to.

Cassava cake is a traditional Filipino snack cake made with grated cassava, coconut milk, and a layer of molten custard on top. The cake has a soft, slightly chewy texture similar to Hawaiian mochi butter cake and is gluten-free.

The first in a series of thoroughly modern bakes from Kiwi goddess, Petra Gellar. Our Coconut Chiffon Cake with Torched Meringue will knock your socks off!

Easy to make, and even easier to eat. Try this Croatian fritule recipe out and let us know what you think.

coming from someone who worked there for a few years... I LOVE THIS CAKE. like, craved it when i was pregnant and i would gladly stuff a pillow under my shirt today, claim to be pregnant and craving it again just so that could get some without feeling guilty. well, because i used to work there, i admit i feel totally awkward walking back into the restaurant just because the owner scares me just a little. maybe intimidates me is a better word. but... what about my cake cravings??? i did have my friends get it for me. or my husband. and sometimes i would bite my pride and just get one anyway. and heaven bless the girls at the salon that would get some and share it with all the stylists in the break room. oh and not to mention the weddings that have this cake. i totally was that girl sneaking away with more than my fair share. but... the time finally came for me to just make it. here's the recipe: Magleby's Chocolate Cake Recipe: 1 Cup butter 1 Cup water --boiling 5 T. heaping cocoa 2 Cups flour 2 Cups sugar ½ t. salt 2 Eggs, lightly beaten 1 t. soda -- dissolved in little water 1 t. vanilla ½ Cup sour cream mix in butter, water and cocoa together, then add dry ingredients, mix the eggs, soda and vanilla in separate bowl and add to mixture. lastly, gently mix in the sour cream. do not over mix. bake in two 8" or 9" round cake pans (buttered and floured) for 50 minutes at 325 degrees. remove from pans, chill (Magleby's freezes theirs) cut off the edges, and frost. as far as the frosting goes... i do not have the recipe but... i just used one container of the milk chocolate frosting from the store with 1 cube butter, 2 cups powdered sugar, 1 t. vanilla and 1/3 cup milk mixed in. -i do this because the chocolate flavoring is too overpowering to enjoy the taste of the cake, to lighten/fluff it up, and to make more!-leftover frosting is always welcomed in my house- the frosting tastes very similar to me! about technically frosting the cake. i know i did a terrible job in the above picture but... i'm not a professional chef. and i was under a time crunch. i do remember starring for what seemed like hours at the cake decorator while working in the mornings while it was slow. seriously, that girl had it down! and sometimes, she would even let me have the crusty part they cut off -honestly my favorite part of the cake... seriously, when i left, the floor manager made me a huge bowl of these cut up pieces of crust and another bowl of frosting that i dipped them in as a going away present... the best!- i could tell you stories for hours about my employment there: crazy things doc said/did, phone calls, proposals, after hour clean ups and more but... honestly. the best thing about that shop is this darn cake. and the rolls. yeah, those too.

Not only is this one of the easiest cakes to make, it happens — joyously — to be one of the most delicious. My household is totally addicted! Please don't feel obliged to rush out and buy a bottle of Frangelico, the most divinely declasse hazelnut liqueur, its monkish derivation signalled by the rope that is hung from the holy-brother-shaped bottle. I use hazelnuts bought ready-ground, but ones you grind yourself in the processor will provide more nutty moistness. For US cup measures, use the toggle at the top of the ingredients list.

When Mike and I returned to the U.S. last July after spending a year in Kuwait, it was surprisingly unceremonious for us, which felt weird because spending a year there was definitely life-changing for me

This is a fruity and fragrant summer trifle. For US cup measures, use the toggle at the top of the ingredients list.

21K views, 507 likes, 30 comments, 15 shares, Facebook Reels from Shane Smith Online Cookery School. McFadden & Whitehead · Ain't No Stoppin' Us Now

Tastes like the lightest cloud of fluffy fluffy citrus that only angels know (and now us).

Easy to make, and even easier to eat. Try this Croatian fritule recipe out and let us know what you think.

Tropisk Aroma-Kake, or tropical aroma cake, is a moist and aromatic cake of spices, chocolate and coffee. It's a Norwegian favorite with its roots in the US

I've been enjoying all the culinary opportunities that STL has to offer. The latest gig is being featured in Hiro Asian Kitchen . Starting on July 7, Skip to Malou's signature dishes will be featured every dinner on Tuesday and Wednesday along side their scrumptious regular menu of Hiro. I met Chef Bernie Lee, Executive Chef owner of Hiro Asian Kitchen a few weeks ago when I attended his first pop up dinner in a hip furniture shop called Hammer and Hand. I immediately fell in love with Bernie. We share the same passion about our food. Staying true to the traditional flavors but modern in presentation and approach. After a few days, our paths crossed again, (as in literally we bumped into each other while I was walking around the park looking at Antiques on display). He invited me for lunch one afternoon and over a round of cocktails and burgers we agreed to do a collaboration within a few weeks. We are thrilled that the media is excited about our collaboration. We were invited by Kim Hudson, one of the hosts of the 9AM News on Fox2 to talk more about our event. Here's the clip of that wonderful guesting that we did. I hope to see you there: HIRO's ASIAN KITCHEN 1405 WASHINGTON AVE. St. Louis, MO EVERY TUESDAY AND WEDNESDAY (DINNER)

Roasting strawberries is a great way to get that Valentine’s Day staple on your dessert menu, even with out-of-season berries.

After having used the etrog for a mitzva on Sukkot we try to figure out what to do with our esrogim after Sukkot.This cakes tastes delightful with a hint of etrog to help us savor the taste of Sukkot a little longer. Recipe updated August 2022

I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat. Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Queen's Cake, a dense buttery pound cake studded with currants and bursting with citrus flavor, is one of Colonial Williamsburg's most popular desserts!

Ah, let us eat cake! Just a slice or spoonful with – of course – a proper pot of tea

There is something about a flourless chocolate cake that makes it so divinely easy to eat. And, when you have friends round, it's good to know this will make everyone happy, gluten-free people included! And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

This nutty, spiced vintage Irish potato cake was a holiday signature served at the former Kenlin Hotel in Dobson, North Carolina.

Ed shows us the cheat’s way of creating a patisserie style chocolate mousse cake at home. You’ll be surprised that something this decadent could be so easy?