This cake is best made a day ahead, which makes it a nice option if you’re crunched for time. It’s also pretty straightforward and doesn’t require any obscure ingredients. And it’s dang good.
A very simple and straightforward recipe for hazelnut brittle – that can be used as a crunchy filling or topping for layer cakes, or easily made into a delicious hazelnut praline.
Made predominantly from whipped egg whites and sugar, this marshmallow fluff frosting is an airy addition to any cake – especially if you want to spotlight the flavors inside.
If you’re looking for something warm and spicy and autumnal or wintery – this spicy gingerbread layer cake is for you!
While everyone else goes nuts for pumpkin spice, for me the first day of fall means it’s seasonally appropriate to bust out the molasses. Because gingerbread is everything.
No, this cake does not contain whisky. And it’s not a double-chocolate malt cake (as my brain thought it was when I first decided to make it). No, it’s a chocolate malt cake with malted vanilla buttercream frosting. And it’s freakin’ delicious.