Cupcakes. Layer cake. Graham crackers. Sugar cookies. All of the above are totally magical, but what’s the common thread? They’re all freaking amazing when they have a perfectly light, fluffy, sugary ...

We’ve all had that store-bought versus homemade dilemma before. Baking cupcakes from scratch for a birthday party or classroom celebration can be difficult and time-consuming. And store-bought sweets?

Buttercream can make or break your cake’s look and taste, but it’s surprisingly easy to fix when it goes wrong. From temperature tweaks to liquid adjustments, pros have simple solutions to rescue ...

Molly Yeh is a food blogger and cookbook author who has contributed numerous recipes to Food & Wine and is the host of the Food Network show Girl Meets Farm. Freezing the cake layers for at least an ...

We may receive a commission on purchases made from links. If you've ever tried your hand at decorating cakes, especially layered cakes, you might know that they don't always sit still. During the ...

WEBVTT >> WELL, WE'RE TALKING ABOUT A BIG EVENT THAT COMES UP THIS THURSDAY FOR EASTER SEALS, IT'S CALLED T FROSTING FRENZY, A NUMBER OF CHEFS ARE DECORATING A CAKE AND ONLY HAVE 30 MINUTES. YOU'RE A ...

Chef, author and TV personality Christina Tosi is joining TODAY to share her expert hacks, tips, tricks and recipes to upgrade store-bought cake. She shows us how to make doughnut-flavored frosting, ...

If you can’t find mascarpone, just replace it with 8 ounces of butter. With a hand or stand mixer, beat the butter, mascarpone and heavy cream until it becomes fluffy. Add the powdered sugar 1/4 cup ...