Yeah, we know your mama slaved over a hot oven, baking each thin layer of this classic Southern dessert in a separate pan. But John Paul Hutchins, executive chef of Scottsdale Culinary Institute’s Le ...

She explains: “My goal was to apply our pastry philosophy, focused on clean, not-too-sweet flavors and harmonious textures, to the construction of layer cakes. After several months of testing, I ...

A great chocolate cake goes like this: Start with a layer of devil’s food cake, nearly obsidian dark from Valrhona cocoa powder. Then add a thick strata of buttercream, another of chocolate crémeux, ...

Three colored layers, white frosting, red and blue sprinkles all over — and it all starts with a box from the grocery store.