Banana and Chocolate Malt Cake Cones

This combination of two favourite sweet treats – cupcakes and ice cream cones – is the best of both worlds. When packing them to transport, snuggle them into a cookie tin, then insert a few toothpicks into cones around the edge of the tin and one in the centre to support some plastic wrap so you don't mar the icing.

Classic Butter Icing

This classic is easy to tint with paste food colouring. Use a piping bag fitted with a star tip. If you like, top with coloured sprinkles.

German Coconut Pecan Topping

This sweet, crusty and chunky topping is a great change from icing. Be sure to use full-fat evaporated milk.

Golden Layer Cake

This buttery cake features raspberry jam and buttercream fillings and a sleek all-over buttercream covering. Four layers tall, it has celebration written all over it. For the buttercream, a stand mixer will give the smoothest, most satiny results.

The Ultimate Chocolate Layer Cake

If the stomach is indeed the way to a loved one's heart, then this ultra-decadent chocolate cake is sure to seal the deal. Just as easy and versatile as a cake mix— but way more moist and delicious—it's a recipe you'll want to make again and again.

Marbled Chocolate Cheesecake Bites

Easy Chocolate Cake

This all-purpose cake, made without butter or eggs, is so moist and easy to make that you will use it again and again. When frosted, it keeps well in the refrigerator for up to 24 hours. When not frosted, it freezes well for up to one month.

Glazed Chocolate Marble Cake

White and dark chocolate batters swirl together in this ganache-glazed cake. Serve with chocolate whipped cream or ice cream.

Dinosaur Cake

Make a birthday party positively prehistoric and amaze your guests young and old with this delicious critter cake. The chocolate layers are firm and dense -- developed especially for building our birthday bronto. It can be lightly covered with plastic and kept in the fridge for up to one day -- just waiting until it's lighting time.