Spring Cakes in Bloom
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or moistness without them.
Spiked with a triple hit of chocolate (we're talking intensely rich sour cream-fudge frosting here), these are definitely not your garden-variety zucchini cakes.
- Recipe: Chocolate Zucchini Cakes
Spring-green ribbons of matcha-flavored batter and a homemade honeysuckle glaze elevate a basic vanilla butter cake to gourmet status. Bonus: It tumbles from the pan perfectly fluted and party ready.
Recipe: Green Tea-Honeysuckle Cake
We used 6 (8-inch) disposable aluminum foil cake pans, so we could fill all the pans at once. This way, if you bake the layers in batches, the second batch is ready to go in the oven as soon as the first is done.
Recipe: Strawberries and Cream Cake
A Thumbelina version of the tube-pan classic, these Pound Cake Cupcakes are pretty enough for a fairy-tale princess—and only a muffin tin away.
- Recipe: Pound Cake Cupcakes