and when it comes to chocolate cake, using top-notch ingredients can elevate your creation to new heights. Pastry chef Christina Marsigliese, the brains behind Scientifically Sweet, divulges that ...

5. Repeat the light chocolate cream in the 4th and top layer. Set the cake in the refrigerator. 6. Cut the cake in length wise and apply light chocolate cream on the sides. Sprinkle chocolate crumbs ...

With sprinkles, ice cream, and layers of billowy frosting, these party-perfect recipes will make the day especially festive — just don't forget the candles. Jodie Kautzmann is an editor, baker ...

At this point, I used a pastry brush to brush the top ... Using a cocktail stick, I dragged through the white chocolate in opposite directions across the cake to give a feathered effect.

To make the cookie dough, mix flour, turbinado sugar, almond butter, butter and eggs. Press the dough into a springform pan ...

Mix up chocolate treats in minutes or build a cake over a few hours with these ... Supported by By Nicola Lamb Nicola Lamb is a pastry chef and cookbook author in London. Images of rebirth and ...

I tried 'Dubai Chocolate' and Chimney Cakes at Carlisle's newest cafe and bakery. The Jolly Chimney was opened by Lumi and Catalin Constantinescu on Bank Street on Wednesday, March 26 with the aim of ...