A new batch of bakeries have made Waterloo region their home. And while some of what’s in their display cases may feel ...

Discover the magic of making a melt-in-your-mouth cake with just 4 simple ingredients! This fat-free, yeast-free chiffon cake is so light and moist, it’s hard to believe how easy it is to make.

Because I’ve been baking for what feels like thousands of years, I feel comfortable offering to bring or make a dessert for any event (including the wedding cake I made for 100-plus guests at my ...

Cheryl Orr is the author of Edenton Epicurean and is currently completing her cookbook while offering private cooking classes ...

Recognizing the role of ingredients in foam-type cakes helps optimize volume, crumb structure and shelf stability.

This is all about cakes that look like a work of art but are still made to be eaten. These recipes are for people who lo ...

Chocolate angel food cake is a great cake choice for summer. The cake is light and goes well with ice cream, cold whipped ...

Whether you stack together two cake layers or six, bringing any one of these showstopping cakes to the table is an act of pure joy.

For the London-based pastry chef and writer Nicola Lamb, 32, it’s the silky texture of chiffon that appeals most. “There was a time when crunchy bits in cake were popular,” she says.

Preheat the oven to 350°. In a small bowl, stir together the honey and tea; let cool. In a medium bowl, stir together the flour and baking soda.

If you’re worried about this cake’s difficulty rating, don’t be. You’ll just need an electric mixer to whip the egg whites. When the eggs and oil are mixed with the dry ingredients, the ...

Like the gossamer feeling of its namesake fabric, chiffon cake is blissfully soft. ... That’s what you get with this recipe from Bon Appétit’s July 1991 issue. And, ...