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This two-year project has come to an end. It began on May 31, 2009, with the Spice Cake with Peanut Buttercream, and ended on May 15, 2011 with Zach's LaBomba. In that time, I made 90-plus cakes, and liked them all.  More importantly, I made some wonderful...

I was in a petulant mood when I went to Whole Foods on Friday morning. It was the third grocery store I'd gone to in my search for blackberry tea, and I was irritated at myself for spending so much time tracking down an ingredient that was, after all...

I enjoyed reading about your Free Choices when I was in France, and Jenn did a terrific job of keeping the group organized and writing her mid-week roundups. She was prompter than I am this week, I must say.
The white cupcakes--the last entry from the Baby Cakes chapter--are everything a cupcake should be: tender, not too sweet, and just the right size for biting into. As Lois said, "I wasn't looking forward to this recipe - white cake, white frosting, how...

This little cupcake with its decadent frosting was the perfect treat to counter the wonderful French pastries we've been eating for the last two weeks! The all-American cupcake, light, rich, and buttery, can hold its own against any mille feuille or...