This citrus-scented layer cake and creamy butter icing are good basics to use time and time again for all your special occasions.
Make these golden amaretto-soaked cakes a month ahead so they have plenty of time to develop the perfect level of mellow boozy flavour.
"Making a pie in a large jelly roll pan means you can easily serve a crowd. Plus, a slab is so much simpler to transport and slice without making a mess. Talk about a win-win!" — Gilean Watts, Food specialist
Panettone, a tall and cylindrical sweet bread made from a buttery, egg-rich dough, is an Italian Christmas classic. While it's traditionally made with dried fruit, we've added indulgent chocolate and roasted hazelnuts for the most decadent dessert possible. Serve with espresso, and use any leftovers for French toast or bread pudding.
Even in Nanaimo, B.C., the origin of the Nanaimo bar is contested. One thing we can all agree on, though, is that Canadians love this triple-layered treat. Over the years, creative Canucks have used the traditional elements of this dessert in Nanaimo bar–flavoured martinis, cupcakes and more. We've married it here with an éclair to create an especially rich pastry.
Picture this: a rich, brownie-like chocolate cake topped with chocolate mousse, whipped topping and garnished with even more chocolate. Sound divine? It is! Italian meringue gives the mousse a light, fluffy texture without the addition of gelatin. If you can include dairy in your dessert, substitute whipped cream for the nondairy whipped topping.
We've added a subtle blend of spices to basic shortbread for extra festive flavour. If you wish, omit the spice to adapt the dough to an endless number of recipes.
Serve this stunning white cake for a special birthday, Mother's Day or wedding rehearsal dinner. Shave some fresh coconut or just use the shredded. Garnish with candied violets or edible flowers. Look for coconut extract in the supermarket baking aisle.
This velvety smooth and tangy cheesecake is so delicious that it's hard to believe there is anything light about it. Reduced-fat cottage cheese, light cream cheese and Greek yogurt team up to rival the original full-fat version without giving up any flavour or texture. Omit the candied lemon zest for an even lighter version of classic New York cheesecake.
