If you love the traditional Black Forest cake, this trifle is for you. We love the flavour and aroma of cherry brandy, but you can also use kirsch.
These foolproof steps take your sponge cake to new heights. Having gelatin in the whipped cream filling means the cake can be made a day ahead.
Fluffy peanut butter–infused waffles topped with homemade strawberry jam and chocolate-dipped bananas make for the most fun brunch ever.
Amaretto-soaked ladyfingers, fluffy mascarpone cream, tangy lemon curd and sugared almonds—what's not to like about this layered dessert? Make it a day ahead, then top with the whipped cream and almonds just before serving.
Move over, lattice tops! Delicate pastry braids give this pie an elegant yet rustic look.
These egg-shaped Easter delights are super fun to make, and super scrumptious to eat!
This cake is so divine on its own that we skipped the expected sweet topping, but you can also serve it with fresh or cooked fruit, or a drizzle of chocolate or caramel sauce. Use an oven thermometer to ensure that your oven is properly calibrated; even a 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.
Inspired by the famous cinnamon buns of Winnipeg's Tall Grass Prairie Bread Company, which celebrates Manitoba's agricultural wealth by using local grains and ingredients in its many offerings, these cinnamon buns are made “virtuous” by the addition of whole wheat flour. If you prefer your buns glazed, mix 1-1/4 cups icing sugar with 2 tbsp milk and drizzle over buns while still hot.
For a shift from standard royal icing, we've topped these cookies with marzipan, a mixture of sugar and almond paste, which is easy to roll out and adds rich flavour. For the traditionalists out there, see our tip below for how to make Holly Leaves with royal icing.
Ooey, gooey caramel buns give plain old cinnamon rolls a serious run for their money. A bit of whole wheat flour lends a hint of wholesomeness to these otherwise utterly indulgent treats. They are delicious any time and best served warm.
