This Pride, we’re going all in on joy and sprinkles with Casey Elsass’s Birthday Suit Cake. It’s a naked funfetti cake – moist, tender, and bursting with sprinkles. Smart tweaks like cornstarch and egg whites elevate the classic, while cream cheese frosting keeps it fuss-free. A celebration in every slice!
Whether it’s simple classics like French Apple Tart and Chocolate Cassis Cake, or showstoppers like Coeur a la Crème with Raspberries and Ile Flottante, or delicious challenges like Soufflé a L’Orange and Mixed Berry Pavlova, Ina, being the Francophile she is, offers plenty of options to choose from!
This Rhubarb Cream Tart layers a buttery graham cracker crust with a lemon-vanilla no-bake cheesecake and a roasted rhubarb compote. Topped with whipped cream and graham crumbs, it’s a show-stopping spring dessert that’s as easy as it is delicious – and now a new favorite.
Claire Saffitz’s rhubarb cake from Dessert Person makes the most of rhubarb season with a moist, tangy loaf packed with yogurt, orange zest, and a layer of caramelized crunch from demerara sugar. Both beautiful and delicious, it’s a simple spring dessert that hits the perfect sweet-tart balance.
Marcella Hazan’s Diplomatico is a showstopping Italian dessert made of rum-coffee-soaked pound cake, silky chocolate mousse, and whipped cream. Chilled overnight and topped with fresh berries, it’s rich, light, and full of flavor. A hidden gem from Essentials of Classic Italian Cooking that deserves tiramisu-level fame.
For a milestone birthday, I tackled Claire Saffitz’s showstopping croquembouche: a caramel-glazed tower of cream puffs filled with vanilla, chocolate, and black sesame pastry cream. Between the crisp shell, airy choux, and silky filling, it was pure dessert magic – and the perfect way to ring in a new decade.
A delicious take on Maine’s official state treat: Red Velvet Whoopie Pies—and they’re pure magic. Sour cream keeps the cakes moist and airy, with a decadent cream cheese frosting filling. Topped with a white chocolate drizzle and pecans, they’re bakery-worthy and surprisingly easy to make!
Claire Saffitz’s Meyer Lemon Tart is the perfect winter pick-me-up. A buttery, crisp crust layered with sweet raspberry jam and topped with a smooth, tangy Meyer lemon curd enriched with Greek yogurt and lemon zest creates an irresistible balance. Bright, fresh, and delicious – this tart is sure to cure your winter blues.