There's a cake masquerading under this pie's name. Pie tins were commonly used as cake pans by New England colonists in the late 1800s, and the name stuck. Make sure you preheat your oven for this cake – if it's not up to temperature, the cake won't rise.
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.
The shimmering metallic accents on this cake go beautifully with any bride's colour scheme. Look for prepared gum paste and rolled fondant at any cake-decorating supply store. Gum paste mix is also widely available and can be mixed according to package directions for the same result. To give the flowers a curved shape, set them on a plastic artist's paint palette with round wells. Gum paste dries quickly, so by the time you've filled all of the wells, you can begin to remove the flowers to make room for more.
These pops make an adorable edible centrepiece on your Thanksgiving table. Small gingersnap thins fit neatly in a measuring cup; if you're using bigger cookies, break them into 1-inch (2.5 cm) pieces to fit in the cup. To make the crumbs, pulse the cookies in a food processor, or put them in a plastic bag and crush them with a rolling pin, until they're crumbly but not powdery.
This tall chocolate and orange multi-tiered cake will make a great impression on a couple's big day. The colours can be made to work with any palette; just be sure to go light and dark enough on either end to allow for a gradient of colour on the middle two tiers.