A challenge, and the best ice cream ever: Orange Cream Cheese and Walnut Ice Cream!
Milk Chocolate, Dark Chocolate, White Chocolate - all in one cake
Daring Bakers Entremet - Jaconde sponge filled with ice cream, caramel, chocolate ganache, and whipped cream!
Mona Lisa and Julia Child - Something to Smile About. Daring Bakers' Joconde Imprime and Julia Child's Chocolate Mousse
Sweet Cherry Mousse with Ribbon Sponge cake and Chocolate Ganache for the January 2011 Daring Baker's Challenge
Daring Baker's: Biscuit Jaconde with Cocoa paste and banana pudding. Complicated, but worth it!
Lamingtons [recipe in romanian]
Matcha green tea cake
A cake based on the iconic Australian sweet treat-lamingtons. Enjoy it on Australia Day
Learn the technique of making French sponge cake with a design right in the cake, beautiful and impressive.
Chocolate & coffe mousse cake with a gorgeous tonka bean crème brûlée and hazelnut sponge.
Sponge Candy - a local favorite I can now make a home!
Plum Cake - so easy and so delicious. Recipe with step-by-step photos...
My first attempt at Honey Castella/Katsura cake, a japanese sponge cake
Jasmine Roll Cake
Flourless cocoa almond genoise with whipped ganache and chocolate decoration.
An elegant hazelnut and almond joconde sponge cake
The Mont Blanc Cake is a dream to eat, with its ambrosial chestnut goodness.
Christmas Madeleines - Vibrant red strawberry & green pandan flavoured sponge cakes
Kasutera, a Japanese honey cake that is so fluffy and light like a cloud.
Filled with Grand Marnier cream and topped with chocolate-covered raspberries, this chocolate roulade is the ultimate Christmas dessert.
White Russian Tiramisu Cake
An easy dessert of frozen tiramisu is made with ice cream and savoiardi, liqueur and berries
An autumn pumpkin mousse cake inspired by falling leaves.
Vanilla Butter Sponge Cake filled with Vanilla Bean Swiss Meringue Buttercream and hand-painted, using 24 karat gold edible dust.
Purple Sweet Potato Chiffon
Sticky lemon pudding - lemon sponge cake and lemony curd all in one dish.
Ideas for using leftover pumpkin puree--none requiring more than 1/4 cup
Genoise cake laden with fruits, jam, and Italian meringue buttercream. A beautiful (and delicious) dessert.
Hidemi Sugino's Rouges Fruits, a delectable berry mousse entremet
lemon sponge cake with lemon curd filling and cream cheese frosting topped with a chocolate giraffe.
Matcha genoise with yuzu buttercream and crunchy candied almonds. A luscious and moist green cake disguised under white tone on tone appearance.
Cake Series (Part 4): Decorating