Cakes

After burning my first two batches by guessing at oven temps, I finally nailed this funfetti snack cake at exactly 350°F with a precise 22-minute…

The first time I made this cake, I used pre-ground pistachios from a jar and ended up with a dense, greasy mess. That failure taught…

The first time I made this cake, I overcolored the red batter and ended up with something closer to burgundy. After 15+ tests, I figured…

After burning my first two attempts at a boozy berry cake (too much liquid in the batter), I finally cracked the right ratio on my…

The first time I made this, I pulled it from the oven too early and ended up with a gooey center that completely collapsed. After…

After burning three sponge layers in one afternoon, I finally cracked the technique that makes this raspberry cream cake foolproof. The secret is a lower…

The first time I made this cake, I added too much dried lavender and ended up with something that tasted like soap. After 15+ test…

After ruining three batches by over-mixing the batter, I finally cracked the code for this carrot snack cake. The trick is folding in the carrots…

I ruined my first apple pecan cake by overmixing the batter, which turned it dense and rubbery instead of tender and moist. After testing this…

The first time I tried making an almond custard cake, the custard sank completely to the bottom instead of creating that beautiful suspended layer. After…