This cake is my mom’s favorite. Once I showed up to visit without anything from the bakery and she said, “Where’s the cake?” Now it’s a s...

Putting a glaze on a cake elevates it to something irresistible. It makes the presentation extra special and even helps to preserve the f...

This thin version of ganache provides a dark, smooth glaze that races all the way down any Bundt, pound cake, or Crunchy Feet for a pleas...

This is the standard fruit preserve glaze for a Bundt cake. It works well because of the neutral color and mild sweet flavor of the strai...

Chocolate cakes that look super dark but have a disappointingly weak chocolate flavor drive me crazy—double that when they leave me with ...

This is the creamiest, dreamiest, most sensational buttercream I’ve ever made—it was the first I’d ever created. I remember sheepishly br...

When a close friend asked for a cake with banana as the featured ingredient, I was stumped. I find banana a little tough to work with. I...

Make heads turn and knees buckle with this incredibly simple finishing touch of chocolate blended with heavy cream. Not all bittersweet c...

I don’t like using a simple syrup, a one-to-one ratio of sugar to water, because it’s too thin. Whether it’s used for brushing onto cake ...

This topping will work as an accompaniment to nearly any cake if you want to skip making a buttercream. It’s never wrong to serve dessert...

This classic frosting is easy enough to make without a recipe and comes together in just a few minutes. Use equal weights of egg whites a...

This is the standard buttercream at CakeLove. It has a smooth texture, it’s easy to work with, and one recipe is enough for a three- or f...