12-inch chocolate cake with fluffy white frosting, made to serve 36 to 48 people.

A bright white, marshmallow-like frosting, similar to 7-Minute Frosting, but you don’t have to stand over the stove to heat/whip the eggs.

This Retro Cake is a no-bake icebox cake featuring flavors of chocolate, raspberries, blueberries and cream.

This hummingbird cake is loaded with pineapple, nuts and bananas and covered with cream cheese frosting.

This recipe highlights the flavors of vanilla bean and partially uses rice flour, which gives the cookie a slightly more granular texture.

For chewy texture and whole-grain goodness, there is a healthy amount of rolled oats in these scones.

Crisp tart dough encases a slightly textured almond filling that is both creamy and rich and cushions lightly poached pears.

This can be used in recipes where sugar and vanilla extract are listed ingredients.

Served with Grand Marnier Sauce.

Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated dough.

These cookies are based on a light, crunchy meringue (which is fat-free and gluten-free) with peppermint extract and a bit of color.

The shortbread cookie crust is a great alternative to the more common graham cracker crust.

Champagne solidified with gelatin, ruby-red berries and pomegranate seeds suspended within along with flecks of edible 23-karat gold.

For real apple flavor, try reducing some of the cider with a little chopped apple before adding it to the batter.

This cinnamon swirl bread is a classic pan loaf that just gets better when toasted and spread with butter.

Freshly baked, the crispy edges of these scones are a nice contrast to the moist interior.

What’s not to love about cream cheese, salmon, fresh dill and a hint of lemon all tied together with the flavors of an everything bagel?

A delicious take on traditional coconut macaroons, with salted caramel made from scratch.