You Are Browsing ‘Cakes’ Category

Put flour and shortening into a small bowl. With two knives (or a pastry blender), cut shortening into flour until thoroughly mixed. Work on the crust at this time, not after adding water. Add water and use a fork to toss quickly. Handle as little as possible. It can be a bit crumbly when you put it onto plastic wrap. Form a ball as you wrap it tightly and refrigerate...

Made with cake flour, these are the fluffiest pumpkin cupcakes you’ve ever sunk your teeth into. Full of pumpkin flavor and complemented by cinnamon cream cheese frosting, they are the perfect fall cupcake. A muffin is a type of quick bread of American origin that is baked in portions appropriate for one person. They are similar to cupcakes in size and...

The cake layers can be baked, cooled, and wrapped in plastic up to a day ahead. Just before serving, spread filling over one layer, leaving a 1-inch border around the edge, then assemble the cake. When it’s time for dessert, make the meringue, frost the cake, and brown it. Ingredients 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus...

Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper. Ingredients 1 1/2 cups (3 sticks) unsalted butter, plus more for pans 3/4 cup Dutch-process cocoa powder, plus more for pans 1/2 cup boiling water 2 1/4 cups sugar 1 tablespoon...