These impressive coconut-flecked cupcakes—topped with raspberry buttercream taste even better than they look. Three words: Raspberry buttercream icing. The topping that adorns these moist coconut ...

With their perfectly crisp and uniform layers, you’d think these cookies were mass-produced in a factory. Sure, you’ll need a waffle cone iron and some quick hands to create them, but trust us: few ...

Q I have a sweet tooth and love sampling Tanzy’s dessert cart. My favorite is definitely the Raspberry infinity cake. It tastes amazing and looks beautiful, too. Could you find out what goes into this ...

Preheat oven to 300 degrees and spray two 9 inch cake pans with cooking spray. Combine one package of raspberries with sugar and water. Allow to berries to macerate about 10 minutes. In a separate ...

Scale out all of your ingredients. Combine ingredients in mixing bowl and mix on medium until fully incorporated. Pour batter into desired baking pans properly prepared with parchment paper, flour and ...

1. Preheat the oven to 350 degrees. Place 12 liners in a cupcake pan. 2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. 3. In the large mixing bowl of a stand mixer ...

In this elegant multilayer cake (three layers, each split in half), the cake itself is secondary to the incredibly rich frosting, so a mix will be just fine. Besides, mixes unfailingly produce layers ...